Recipe of the Week: She Sells Stuffed Shells...

. . . except she doesn't sell them. She just makes them and serves them to the Italian-food-loving people of her acquaintance.

Spinach and Cheese Stuffed Shells

12 oz. box jumbo pasta shells
2 T. olive oil
1 large onion, diced
1 large garlic clove, minced
10 oz. frozen chopped spinach, thawed and drained
1 egg, beaten with fork
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
2 T. minced fresh basil
1/4 t. ground black pepper
1/4 t. salt
24 oz. jar spaghetti sauce

Preheat oven to 350. Coat a 9x13 pan with nonstick cooking spray.
Heat olive oil in skillet on medium-high heat. Saute onion and garlic until translucent; transfer to large bowl.
Add thawed spinach and beaten egg to bowl, and stir to combine.
Add cheeses and seasonings, reserving 1 c. mozzarella. Stir to combine.
Meanwhile, cook shells according to package directions (I undercook them by one or two minutes). Drain well, and toss with a few teaspoons of olive oil to prevent sticking.
Fill each shell with about two tablespoons of cheese mixture. Place filled shells in prepared pan; you might need to use a small pan as well, depending on how large your shells are and how closely you pack them into the first dish. :)
Spoon spaghetti sauce over shells (don't drown them).
Cover with foil and bake 40 minutes. Uncover, sprinkle with reserved mozzarella, and bake 5-10 more minutes.

My Favorite Things #7

Ziploc bags. Goodness, they have a million uses, from shredded lettuce to Latin flashcards. They make packing so easy, because clothing is compressed once you squish out the air and seal the bag. They fit into corners where solid boxes don't. They also make barriers where needed: wet swimsuits stay away from the rest of your suitcase, while onions stay away from the less pungent inhabitants of the refrigerator.

Besides, ziploc bags come in many handy sizes, so you can always find one to fit, whether you have a long baguette or a tiny collection of hairpins. I took a box of them to Turkey, and it was one of the best decisions of the trip.

No, I am not being paid by a plastic-bag-company to promote their products. haha :)

Mellifluous Mondays: The Comfort of Providence

It fortifies my soul to know
That, though I perish, truth is so;
That, howsoe'er I stay or range,
Whate'er I do, Thou dost not change.
I steadier step when I recall
That, if I slip, Thou dost not fall.
-Arthur Hugh Clough

Thankful Thursdays: Absolutely Gorgeous!

IT'S SEPTEMBER. The weather has changed accordingly. Pale foggy mornings and crisp autumn breezes and apples ripening by the side of the road? Yes please. Weather like this has always been my favorite, and a lot of my most cherished memories are linked to it; with every cold snap or reddened leaf, an instinctive excitement rises in me, and I rush to grab a scarf and take a walk in the beauty outside my door. I don't want to see the thermometer above 70 degrees again for a good long while.

Besides, when you consider that we have a year-long pass to Longwood Gardens, you can see why I'm reveling in the gorgeousness of the season.

My Favorite Things #6

Coffee that is not from Starbucks . . . or as my dad calls it, Charbucks. That stuff is burnt and needs cream, sugar, and a shot of hazelnut syrup to make it drinkable. I'll take Green Mountain, Seattle's Best, the coffee at Panera, or any of the good little coffee shops around here over Starbucks. Yes, I will drink Starbucks if there is absolutely nothing else. But only if I need caffeine, and only with that cream, sugar, and hazelnut. The cinnamon dolce lattes are pretty good, actually-- but it's kind of sad that you need to dump a lot of flavoring in your coffee. You should be able to drink it straight, without doctoring it up.