Hrm, s'been a hellava week. I learned some interesting stuff... I learned that we are not nearly as protected as I thought we were. Not that I really thought we were "safe" but I just didn't have a reason to believe that we weren't. Strange how a terrorist attack can do that to a person. In less *deep* news, I also learned that the convention of double-spacing after a period is passe. *sigh* I'm so un-hip.

*grin*

I've been doing some cooking lately. I put this recipe together last night and thought that I'd share it with you.

Let me know what you think.

Note: I'm going to attempt to post a recipe that I concocted to this site. I'm not a "recipe" kind of gal, meaning that I don't tend to follow them to make dishes. Please excuse, in advance, any holes in the descriptions or instructions.

Pasta-riffic.

1 orange sweet pepper
1 red sweet pepper
2-3 cloves of garlic
2 snausages of your choice (basil/garlic for me!)
2 large Portobello mushrooms
1/2 medium red onion
olive oil (roughly 2-3 tablespoons)
red wine (roughly 1/4-1/2 cup)
8-10 leaves of fresh basil
pasta of your choice (basil linguini)
Salt

Preparation
1. Chop 1/2 onion and garlic. I sliced the garlic into round-ish pieces and the onions into roughly one inch long by one centimeter wide segments.

2. Slice the orange and red sweet peppers into thin (aprox. 1/4 inch or smaller) strips. Cut in half, wash, then slice.

3. Slice snausages into 1/4 inch rounds.

4. Slice mushrooms into medium (aprox 1/4-1/2 inch) strips.

5. Wash and finely chop basil.

Cooking
Fill a pot with water. Add some salt and olive oil. The salt will make the water boil a little faster and the olive oil will keep the noodles from sticking to each other. When the water has reached a rolling boil, add noodles.

Heat large-ish saucepan to medium/high. When pan is hot, pour in olive oil. When olive oil is heated, add onions and garlic. Saute until lightly browned. When onions are beginning to brown, add sweet peppers. Toss / stir until peppers have browned edges. Add mushrooms. Toss / stir. Add wine, cover, and turn down heat.

Strain noodles in a colander.

Heat small saucepan to medium/high. When pan is hot, brown snausage pieces. When snausage pieces are done, add to large saucepan & toss.

Serve sauce over noodles. Serves 2.