Guest Post Friday Feast: a Twilight Conversion and Red Sauce
March 9, 2012
Despite the embarrassing nature of this next post, I’m glad to have my great friend Libby give us a recipe to enjoy. Libby is my very fun friend here in Nashville. We have a ton in common, and we truly bonded after helping a friend plan her wedding a few years ago. Libby and her husband Will have been through a lot these past few years, and I have found that through both of our crazy trials, we have bonded and formed an even deeper friendship. I’m so appreciative that she’s in my life. Here’s her post!
Hi, Fellow Schmate Readers! I’m really excited to be a guest on here while Kate settles in with Maggie.
Well, I thought it would be fun to share with you that Kate is now, officially a Twilight fan. Yep, it’s true, and I’m so happy to have a fellow fan! In fact, at this very moment she and her mom are having a Twilight movie marathon. Most of you are familiar with the ubiquitous teen series, but if not, just go to Wikipedia. I’m not too proud to admit that I flew through the four books in two weeks and have faithfully watched each movie installment. During my vampy reading period, I brought up Twilight at one of our wine nights, and Kate balked at the idea, stating emphatically, ” Vampires are not sexy, people. They SUCK YOUR BLOOD.” Well, fast-forward a year later at JD’s 30th birthday party, and an excited (and pregnant!) Kate came up to me and said, “Libby, I’m now a Twilight fan. I finally watched the first movie and actually LIKED IT. My mom and I are already planning to watch all of the movies during my maternity leave. Are you Team Edward or Team Jacob?” Well, well! I think I have Maggie to thank for this…
Red SauceThis sauce is a staple at our house and is quite handy if you want to fix a quick dinner so you can fuel your all-night teen movie marathon.
Ingredients4 Tablespoons olive oil4 to 5 garlic cloves, minced1 1/2 large onions, diced2 28 oz. cans of crushed Italian tomatoes3/4 cup of chopped fresh basil (I personally think dried basil is as good as confetti, so stick with the fresh stuff)2 Tablespoons of dried oregano2 Tablespoons of balsamic vinegar1/4 cup of red wineSalt and ground black pepper to tasteOPTIONAL: Add crushed red pepper flakes to taste for a kick!
- Heat the oil in a large saucepan over medium.
- Add the onion and sauté over medium heat until golden.
- Add garlic and sauté for 2 minutes.
- Add the tomatoes, herbs, vinegar, wine, salt and pepper and simmer until the sauce thickens – about 10-15 minutes (NOTE: It’s important to periodically sample your sauce as it simmers to adjust the herbs to your taste, so keep your spoon handy!).
Serve immediately with your favorite pasta or let it cool completely and freeze for a later date.Team Edward!