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There is so much out there for us to see and try. We need only keep our eyes open and our minds free to receive. My connection is to food. I love eating but I love understanding how things are put together. The more practice I get at cooking, the better I become at seeing things that will be good and knowing how to execute them. Executing, means putting my own spin on it and knowing people will enjoy it.
As you read this post, what comes up for you? What are you drawn to? What gives you that feeling that you have done this before? That there is no effort with the work?
Which brings me to this dish. I saw Giada (I tend to work out at the same time during the week) make this recipe. I totally made it up but saw enough of it, no sound, just pictures to figure it out.
- 1 package wheat noodle spaghetti
- 2 cans of diced tomatoes with garlic, basil and oregano
- 6 oz Parmesan
- 6 oz four cheese Italian blend
Put noodles in boiling water and cook until al dente – about 10 minutes, drain. In a spring form pan, put down a layer with half the noodles. Add 1/2 of each cheese and one can of the tomatoes. Repeat layering a second time. Put in a 325 degree oven and cook for 12 – 15 minutes. You just want the cheese melted and a little brown. Let cool and put in the fridge to firm up. I let mine sit overnight. Open the springform pan and cut in pizza slices. Enjoy!
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