Toasted Marshmallow Shakes

Hold on to your hats, people.  I'm about to give you the very recipe for delight.  It will put a twinkle in your eye and a skip in your step and I'm not talking about showtunes.  I'm talking about this: Toasted Marshmallow Shakes.  Whatever you are doing, stop it immediately.  It's time for an ice-cold glass of toasty marshmallow goodness.  Thank you, Spike Mendelsohn, our lives have been forever changed.

Go here for the recipe.

Godspeed.

Under the Weather

Dear Summer Cold,

Please GO AWAY!! I hate you and your stupid face.  I need to be able to breathe through my nose and to hear through my right ear.  I am tired of this sore throat and the sneezing and the coughing.  Do you know what this all means?  That's right.  I can't cook.  Well, I could...but then the rest of the world would become infected.  I can't cook and cooking makes me happy.  You stupid summer cold.  Why did you have to show up NOW just as my blog was starting to get good?  You're just so mean, you summer cold. 

In hate,
Bethany

 PS: All I want is THIS:

Maybe my husband will make it.

Vegetable Tomato Sauce

I'm in love.  With this lady.  She inspires me to make delicious food, to try things I may not have attempted had it not been for her, and to say things that sound Italian like: "mangia mangia!" and "delizioso!" Basically, she turns me into a total goof, but isn't that what love is all about?!  Inspired by her simple sauce recipe, I made my own version of veggie-laden tomato sauce that was a huge hit.  It makes a ton, so you can freeze some and have it again when the weather cools.  (It's cool in Duluth, but I'm aware that, at least, the rest of Minnesota is in a bit of a heat wave.)  That being said: the sauce.

Vegetable Tomato Sauce

1/4 c. olive oil

1 medium onion, diced

3 large cloves garlic, grated (or finely minced)

2 ribs celery, diced

2 carrots, peeled and diced

2 (32 oz) cans whole, peeled tomatoes

1 bunch fresh basil, shredded and chopped

2 dried bay leaves

1 t. sugar

2-3 dashes hot sauce

pinch red pepper flakes

salt and pepper to taste

Heat oil in a large pot over medium heat.  Add onions and garlic and saute until soft and translucent.  Add chopped carrot and celery, season with salt and pepper.  Saute until all veggies are soft, about 5 minutes.

Add tomatoes, basil, bay leaves, sugar, hot sauce, and red pepper flakes.  Cover and let simmer for about 30-40 minutes until tomatoes start to break down.

Working in batches, if necessary, transfer approximately 4 cups of sauce to blender and puree.  Add to sauce and stir.  Continue to let simmer for another 30 minutes.  This recipe yields about 8 cups of sauce.  After removing the amount you would like to freeze, stir in cooked farfalle (or pasta of your choice) and a handful of shredded parmesan. 

ENJOY!!