I'm back. One bad thing about having a big family is when one person gets sick, we all get sick (not always but often, isn't it nice to share?). At least it didn't last long. Plus, we had a big primary activity that snuck up on us, so we've been quickly preparing for that. The children each brought home a FHE (family home evening) packet to share with their families. It was a trick to put together 100 flannel board type stories in a few days while not feeling well, but we were blessed and pulled it off- others made temple cookies to decorate & "forever family" fridge magnets, it turned out great! Also, it's the open house for the beautiful temple in our area. We've had the privilege to help with that so I've had some neat opportunities to usher, serve, & tour. What a blessing to have this in our area and I love looking out our back deck to see the temple up against the mountains. The dedication is this Friday.
It was delicious, if I say so myself. The kids helped me make our green cuisine- Pasta w/ Pesto yummy recipe below, all green salad, green parsley garlic bread, fresh squeezed limeade, and lime sherbet w/ kiwi for dessert. It was a hit, even with my picky eaters.
Because last week we had a day like this. (This is what happens when you have big brothers, they dare you to run out in the snow barefoot for a full minute. They dared Trevor but Sophie and Sage couldn't let Trevor have all the fun. Brrr)
Pasta with Pesto
from Family Fun
1 1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish
Chop the basil leaves in a food processor or blender.
Add the walnuts and chopped garlic cloves. Process until finely ground.
With the machine running, slowly add the olive oil.
Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.
Cook pasta according to package instructions.
Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6.
I used Farfalle (sm. bowtie) noodles instead of fettuccine, and I would add only 1 large garlic clove instead of 2, too strong for the kids. It's delicious for anytime of year!