Delicious things.

Cupcake Brigade. Make cupcakes, deliver, visit- spread the love. PS. Aren't my trays AWESOME!!?! Bear and galloping stallions, yes.

Homemade tomato pasta sauce? YES. What should you do when you are gifted dozens of tomatoes, yellow squash, and zuchinni from friends and loved ones (their personal gardens no less?!)? Make pasta sauce! 

Ingredients:

-Lots of tomatoes of all kinds- fresh. Buy them, but don't use sissy canned junk.

-Garlic to taste, also fresh of course- non of that dry or canned junk. It's not that hard or exspensive to buy some real live garlic bulbs and toss some in- you don't have to cut them, just take the skin/husk whatever off (And luckily, the tomato and lemon from the pasta and hummus recipes gets rid of garlic on your fingertips)

-Zucchini- lots! Raw, and you can toss big chunks in because it's so soft- so there's minimal prep.

-Yellow squash! I don't like steaming these beasts, they're too tough, and it depletes the nutrients. Solution- blend them raw, into a tiny pulp in your pasta sauce!

-Italian seasoning or fresh herbs to taste

-Pesto. I LOVE PESTO. So naturally I put some heaping spoons in my sauce!

-Olive oil...to taste (can you tell? I don't measure things).

-A little bit of purple onion- because I love it!

Blend the mother to a cream! Food processors work good, as do blenders. Mix it and put it in jars (because I know you all keep your glass jars in piles around your house- because you'll find a use for them sometime...just like me!) 

WARNING. If you freeze your sauce, like me, don't fill it to the top- it will expand and break the glass!

What's great about this recipe- no need to cook until you heat it for eating. Boiling the contents and then cooking them again removes all of the nutrients. If you make this raw recipe you can heat it up for a few seconds when you're ready to eat- and viola! Amazing, healthy spaghetti...lasagna, etc.

Another good add-in: Wheat germ. I love it! I put it in everything! ^---Check out this link.

Note on freezing: Anytime you process food it looses nutrients, except for a few foods which need minimal processing. Heating, cooling, reheating....it takes some good every time. I freeze my sauce so I can take it out a jar at a time for use, thus preventing mold and all that. So it's okay to process it a bit, I mean, at least it's not store bought processes, but beware or over doing it.

Fun in Ogden, planning our dream houses, with Rouchelle.

Amazing fireplace featuring ocean sailing scenes.

Dream bathroom/vanity

Favorite permanent piece at the Eccles Art center

Cool color detail

Nice windows and flower boxes

Good shadows

Fun shapes

Little boy playing pool....on a min pool table...on a claw foot bath tub...on the sidewalk....

in front of a pawn shop...with a dog...and a fake horse.

DINOSAUR HORSE.

Rouchelle loved this house.

Pesto Hummus:

-Garlic to taste, but careful not too much.

-Tahini, I put in a heaping spoonful- I bought mine at a Thai store, you can usually find it at health food stores

-Pesto. Like I said, I LOVE PESTO!

-Olive oil.

-Garbanzo beans, drained (chickpeas, whatever).

-Squeeze of lemon.

-Dash of cumin and coriander.

BLEND THE MOTHER TO A CREAM! 

Eat with pita, creating the perfect protein!

Fun add-in: cucumber, artichoke hearts- anything you desire! Hummus is great because you can make a lot of flavors. Pesto just happens to be my favorite.  

PS. Both featured recipes take about 10 mins. or less.

This is what Rouchelly and my wedding announcement will look like...but not with each other...I mean...I'm not a lesbian! Haha.