Strawberry Extravaganza

I’m a little late with posting these, but we did find things to do with all those strawberries (including giving two boxes to co-workers – LOL). Two of the things we managed to take photos of – a lovely fruit and cereal combo, which was quite delicious:

And, strawberry mousse! It was very light, but quite strawberry still. We’ll post the recipe once we remember where we put it – LOL. For now, just a photo:

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The Wonder of Homemade Sauce

On Christmas Eve my family would always make Baked Ziti, a hearty combination of pasta, cheese and sauce that overwhelms the mouth with deliciousness.

Since I was home this Christmas, I decided to do things right and make a homemade sauce. What an amazing difference! This sauce recipe is pretty basic, but when the sauce is allowed to simmer for a few hours the flavor really blends. There’s no commercial sauce that even remotely compares to the level of flavor we got from this sauce.


I took a chance on a sale and bought a jar of Barilla Formaggi Italian Cheese tomato sauce. (I’d link to the site but it has annoying flash-based navigation.) It was definitely more orange than other jarred pasta sauces, and I have to say that the first thing I thought after my first taste was ‘Spaghetti-O’s’. The second taste said, “Hmmm – a bit tangy?” And the third taste insisted, “Salty! Way too salty!” It was an extremely weird combination when you were expecting a reasonable tomato-based pasta sauce but you couldn’t really taste any tomato directly. In the ingredients, it lists hard grating cheese, and cheddar cheese, and Italian style pasteurized process cheese, and as the last cheese – romano. I think I must have bought this sauce in a alternate dimension where there are Italian products that have never heard of parmesan, ricotta, or other delicious cheeses and where 620 mg of salt per serving is ‘normal’. To sum up… the other Barilla pasta sauces we’ve tried have been fine, but this one was just way out in left field.