"...I've found that there is always some beauty left - in nature, sunshine, freedom, in yourself; these can all help you." ~ Anne Frank

We can always enjoy the things in life that are free.  Anne Frank had no freedom outside for a long period of time, but she could still see the beauty in the world and had the freedom to write which made her happy.  I know I sometimes I forget how much I have.  We all need to be reminded of the freedoms we have in life.  We have freedom to worship and should take the opportunity to worship and thank God for all He has given us.  Whether you are free or imprisoned, no one can take away your faith. 

Today, be thankful for all the things you have and stop complaining about what you don't have.  A lot of the things that we complain about not having, we don't really need ~ it is just what we want.  Remember back when life was simpler. Back when there wasn't a cell phone (and a bill),things to do every night of the week and you just went to work or school and came home, fixed dinner and spent time with your family before bed.  Oh for things to be that simple again.  I for one would love it.

Today, let's make something simple so that you are not in the kitchen all the time cooking and cleaning.  How about something that you can double the recipe and have it as a side dish or for lunch tomorrow?  The recipe is for Mediterranean Pasta.  It is great for a vegetarian dinner.

Happy Tuesday !

Charlene


Mediterranean Pasta 
INGREDIENTS:
1/2 (8 ounce) package uncooked spaghettini
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 cup chopped red onion
3 cloves garlic, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced green olives
1/4 cup Italian seasoned bread crumbs
freshly ground black pepper to taste

DIRECTIONS:
1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
2. Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.
This is enough for 2 people.  If you want more, just double or triple the recipe.  Enjoy !