Saturday, August 24, 2019
Linking up with the RSC Challenge.
The boy wants to trim bushes outside this morning, and I really should weed the front triangle bed which is over grown. Em has horses mid morning as well - it has been a couple of weeks since she rode and she is anxious to get back on Prince!
It was a busy week. Second week of school for the kids. Monday was our first meeting of girl scouts. Wednesday was Aidan's guitar lesson and Thursday I had the first day of bowling in the morning and training for nut and candy sales at night. Friday was cooking club. And just like that the crazy school year schedule begins!
I did get a couple of new recipes from last night. I loved the one I made.
Grilled chicken penne al fresco. It was so yummy! Everyone went back for seconds and thirds on this one.
Margherita Pita Pizza .
2 tsp italian seasoning mix
1 tsp balsamic vinegar
1 garlic clove - pressed
4 flat pita bread rounds
2 plum tomato, sliced
1 cup (4oz) shredded mozzarella cheese
2 Tbsp snipped fresh basil.
Directions - Preheat oven to 425. In a small bowl combine oil, seasoning mix, vinegar and garlic minced with the press. Mix well, Place pita rounds on rectangle stone. Brush one side of each pita with oil mixture. Slice tomato. Top pita rounds evenly with tomato and cheese. Bake 10-12 minutes or until cheese is melted and edges are slightly browned. Sprinkle with basil. Cut pizza's into quarters.
Pumpkin bread pudding was the last recipe.