“Spring is coming….spring is coming….”I have to chant this today since the temperatures are going down instead of up, the wind is getting stronger and the rain had turned to a light sleet which is now snow. Spring is coming….spring is coming, what’s that saying “in like a lion, out like a lamb?” Ok, let’s hope this is a preview of how March will arrive in the next nine days so that by the end of March, and when spring truly does arrive on March 20, March temperatures will roll into April gentle as a lamb. Only in Michigan can you preview four seasons in one morning.
I think the interview I went to yesterday went a little better than the one last week, at least this time the interviewer actually came out and said “So, I have to ask.” “Why, would someone with your experience and background, want what could be considered an entry-level position?” “You could do so much more with your background.” So we spent about five minutes talking about why I want this role, how my background and experience will benefit them and why I want an entry-level role. She said she appreciated my honesty and I made sure to reiterate my stand on why I am the ideal candidate for this role in my “thanks for the interview” letter. We’ll see what happens.
On Saturday my bestie Tina made my morning. I was enjoying a cup of coffee Saturday morning when I heard my phone chime that I had received a text. At first when I saw it was Tina I held my breath for a second, we don’t usually weekend text so when I saw her name I sort of held my breath for a second. Ok, quick sidebar….yes I am a creature of habit, I do not do well with surprises or things that happen out of the natural scheme of things that make up our lives. So yes…her text made me pause for a second.
Ok..ok…back on track. So I received a text which was actually a photo:
Tina decided to make the “Vanilla Coconut Muffins” on Saturday morning so she sent me a photo and a quick note to let me know that she made the muffins, she used coconut milk (yes I was jealous, I didn’t have any when I made mine), the house smelled delicious, she ate three mini muffins because she couldn’t wait and she thought they were so good she took some over to her neighbor. Woohoo!! I’m excited because Tina also had made the “too die for” blueberry muffins a while ago and I forgot to tell her to spray the top of the muffin tin as well so that when the blueberries melt and burst as they bake they don’t stick to the top and rip when you try to get them out. Of course I was excited when the Vanilla Coconut Muffins were a hit. Way to go girlfriend!!
Today I am going to share another tortellini recipe with you. Just when I thought there couldn’t be another sauce we would like for our tortellini I stumbled across this one on the Taste of Home site. It’s fast, easy and delicious….three of my most favorite things when I cook. It’s a perfect dish to make for those “Meatless Monday’s” or better yet for Friday night dinners during lent. Try it, this dish won’t disappoint and it reheats exceptionally well.
TORTELLINI WITH TOMATO CREAM SAUCE
What You’ll Need:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional
- Cook tortellini according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender.
- Add garlic; cook 1 minute longer.
- Add the tomatoes, spinach, basil, salt and pepper.
- Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
- Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
- Drain tortellini; toss with sauce.
- Sprinkle with additional cheese if desired.
Yield: 6 servings