Greetings! Meet my new friends – the “cotton balls.” That’s how my class lovingly referred to the cotton-top tamarins we met today. A big thanks to Roger Williams Park Zoo for providing my students with a memorable day filled with educational experiences. We learned all about monkeys and apes – do you know the differences? We also got to spend time visiting the great exhibits at the zoo. Of course, the highlight of the trip was the surprise shower around noon. We got to run in the rain – how special!
A trip to the zoo makes for one exhausted teacher! I feel like I could curl up in my bed right about now. Don’t tempt me! I definitely needed an afternoon snack to get me through the afternoon.
Apples and cheese…where’s the wine?! No wine needed – the sweet, crisp apple and savory pepper jack cheese were the perfect combo. I picked up this cheese last night and it’s beyond delicious! I’ve never been one to snack on cheese, but I can’t get enough of the spicy jalepenos in these slices.
I think my tiredness caused my hunger to fade after I prepped my snack. I slowly munched the apple and only made it through two slices of the cheese. I probably should have opted for an afternoon nap instead. While snacking, I perused the blogs. When I stumbled upon MelissaNibbles’ Easy Peasy Summer Pasta, dinner revealed itself. I love the inspiration I can get from others, especially when mine is lacking.
I boiled some Barilla PLUS Penne and then got to work on the sauce. I made some changes to the recipe to create a family-sized meal, but I followed Melissa’s lead.
Ingredients:
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 sweet onion, diced
- 1 T. minced garlic
- 1 can (28 oz.) crushed tomatoes
- 1 can (8 oz.) tomato sauce
- 2 T. part skim ricotta
- basil, oregano, salt, and pepper to taste
Simply saute the veggies. Add the tomatoes and sauce. Season and stir. I added the ricotta at the end for a creamy touch. It was a nice addition. I love creating veggie-based entrees that please meat-loving palates.
There are certain vegetables that I always have on hand – onions, peppers, zucchini, squash – to make quick veggie dishes. I find these so versatile. I created an Asian-style stir fry on Sunday with the same vegetables that worked in this pasta dish. They are also great for grilling, roasting, or adding to salads.
Maybe it’s a little early for bed, but I’m ready. A quick stroll with Lucy and then stick a fork in me ’cause I’m done!
FIELD DAY tomorrow! Gotta love June!
What veggies are always in your refrigerator/freezer? Aside from those listed, I always have the salad basics – romaine, spinach, carrots – and the “fruits” – tomatoes and cukes.
The “cotton balls” are adorable! Glad your zoo trip went well! Minus the rain, I suppose. The veggies I like to keep on hand are squash, spinach, and cherry tomatoes. I am eating sauteed squash right now! =P
I’m going to that zoo in a few weeks with my niece. I love the entire park!
I’m glad you enjoyed the pasta…yum yum yum!
We always have spinach, zucchini, asparagus, bell pepper and asparagus. Frozen we always have boccoli!
I’ve never been a fan of monkeys but my 8 year old niece, Chloe would love these guys! Fridge veggies usually consist of: zucchini, peppers, carrots, and spinach.
Oooh I’ve done apple and cheddar but I loooooooove pepper jack so I’m going to have to try this!
I would’ve been super into that class. None of my teachers ever took me to see tamarins. That’s so cool!
Haaa, hilarious picture. Glad all the little monkeys had fun and you survived:)
I had TJ’s veggie lasagna last night, um awesome! And super easy.
My fave veggies are red onion, spinach, asparagus, bell peppers and more red onion, lol.