Last week, Piper’s teacher informed me that she thinks Piper is really missing having Shea in her class at school. Piper never said anything, so I guess I hadn’t thought too much about it, but since her teacher shared that, a few little comments have been made.
The “art room” (dining room, where the girls always are) is attached to the kitchen and the other night as I was making dinner, I heard Piper say to Shea, “I love you so much, Shea. You’re such a good big sister. I miss you when you’re not at kindergarten.” I listened in, my heart just MELTING.
The next morning, I was taking Piper to school and she said to me, “Mommy, I told Shea the feelings in my heart last night. I told her I love her and really miss her because she’s not in my class any more. I’m glad I told her all the feelings in my heart.” SWEET GIRL!! She is just so loving and adoring of her big sister. Proud mama!
Aside from school talk, food is always a hot topic of conversation. Specifically, Shea loves to share what she had for lunch at school – her favorites being corn dogs and pancakes. And chocolate milk (which she gets just once a week). There’s also the excitement around “Leader Day” which rotates between all 21 students in Shea’s class and the leader is responsible for bringing the afternoon snack for the day. Lots of food talk in my house!
As my more adventurous palate, Piper is typically the one rooting on Shea to try new foods. I always say that Piper will try a bite of anything, even if she believes she won’t like it. When I served this up one evening, they both gave me a look like, “Yeah right, mom.”
Ends up, this dish was LOVED by all (after a little coaxing from Piper). Perhaps most by me (OMG so good), but there’s nothing not to love about a mustard cream, fresh basil, and spicy sausage all to go along with perfectly cooked pasta! My bestie sent me this recipe and man, am I glad she did!
- 1 lb dry penne or rigatoni
- 1/2 Tbsp extra-virgin olive oil
- 20 oz hot turkey Italian sausage links (about 5), casings removed
- ¾ cup dry white wine
- ¾ cup heavy cream
- 3 Tbsp grainy mustard
- 1 pinch crushed red pepper, more or less to taste
- 1 cup thinly sliced basil
- Heat a large pot of water over high heat. Once boiling, add the pasta and cook for 7-9 minutes or until al dente. Drain and set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Once hot, add the sausage and cook for 5-6 minutes or until cooked through, breaking up with a wooden spoon into crumbles.
- Add the wine and simmer until reduced by half, about 5 minutes. Add the cream, mustard, and crushed red pepper; simmer for 2 minutes.
- Remove the skillet from the heat and stir in the pasta and basil; toss well to coat and serve immediately.
Recipe from Food and Wine
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 15.6gCholesterol: 74mgSodium: 682mgCarbohydrates: 47.1gFiber: 1.0gSugar: 0gProtein: 14.8g
Dig pasta? Who doesn’t!? Here’s some favorites of mine!
- Roasted Butternut Squash Creamy Goat Cheese Pasta
- One Pot Cajun Chicken Pasta
- Blackened Seafood Pasta
- Sweet Pepper Pasta with Sausage
- Summer Squash and Basil Pasta