So far the blogging has been going well...loving it! Less facebook time, might even delete the thing?! I'm just sitting here..9am waiting for Braden's nurse Jill to arrive, i swear...this is the best thing we've ever done. I LOVE having her! What's even better is that so does Braden! Not to mention..Jill is friggin awesome!! She has a TON of experience with physically challenged young adults, she totally respects and understands all their rights, quirks, strengths and weaknesses. She is never judgemental and ALWAYS on his side. Jill is a blessing to our family and I hope she's here for a very long time with us. Its nice to not have to go into Braden every morning anymore and do all his care. I mean, i still occassionally will have too, and when I do its really nice to have the time with him. I did that for so many years, i do miss it at times. However it is much nicer just being mom. He comes out of his room every morning with a smile and has a Cappaccino, tells me the lateset news thats going on in his world and we share some laughs. Typically when i'd be responsible for his care, i'd accidently piss him off at some point through out the routine and then there'd be disagreements and arguments, not a nice way to start the day. It truly is a great situation and we are so lucky to have Jill. Our life has taken a nice turn for all of us...our roles are different, or as you may call them "normal".
Tonight Kailey had to make a vegetarian meal because she is doing a project in school where she has to be a vegetarian for a week. Even though the poor kid is so sick, she got up..attended the kitchen and did help out somewhat with making this amazing dinner. Its a pasta dish without meat, it was actually really good. We all enjoyed it very much. I will leave you with the receipe and some pictures from this evening.
Vegetarian Baked PastaIngredients
1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
2.Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
3.To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
4.Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Kailey cutting the Portobello mushrooms..
Mushrooms, basil, oregano and garlic cooking..smelled amazing!!
Finished product..sooo delish! Great job love!
Until tomorrow Zeta's good night and god bless~
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