AKA Abraham Bacoln

I’m a bit down lately because it doesn’t matter which day of the week it is, whether or not I’m getting out of class or out of work, there’s no daylight left. It seems silly for an amateur to say something so pretentious, but my photography is stagnating. I currently have one day a week when I can go outside and enjoy the daylight (that’s Sunday, for those of you keeping track) and I can’t just force inspiration to strike. Sometimes I’m too busy on Sundays even to just run around looking for photographic opportunities. There are only so many pictures I can take at night in Cookeville before I start to get a bit worn out, and only so many times I can take photos of sitting around a friend’s house doin’ nothing. I’m gonna have to start doing self-portraits against the blank white walls of my apartment or something.

I realize I should view this as a challenge instead of a detriment, but it’s hard to think that way. I walked to the square tonight to see what I could find, and the answer was NUFFIN.

Well, um, let’s see. Past that, I’ve decided that Tuesday night is Cook for the Parents Night. It’s an excuse to go use their sweet kitchen setup and not have to clean up afterwards. Tonight’s experiment was a FANTASTIC success, a solid keeper vote by all three parties. Cooking Light is to thank for this recipe, though I will post my ever-so-slightly modified version. Seriously, this one’s a keeper and it’s also stupid simple.

I Don’t Remember What They Called It – Italian Sausage Soup or Something?

3 links Italian sausage
2 cups chicken broth (for this I do recommend broth, not water + bouillon)
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano (see how easy? all y’uns’s ingredients is already in the can)
1/2 cup uncooked small penne pasta (or shells, or bowties, or whatever)
2 cups bagged baby spinach leaves
Lotsa grated fresh Parmesan cheese
2-4 tablespoons chopped fresh basil

1.) Heat a large saucepan over medium heat.
2.) Remove casings from sausage.
3.) Add sausage to pan, and cook about 5 minutes or until browned, and make sure to break it into bite-size pieces (or smaller)
4.) Drain; return to pan.
5.) Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat.
6.) Cover, reduce heat, and simmer 10 minutes or until pasta is done.
7.) Remove from heat; stir in spinach until wilted.
8.) Sprinkle each serving with cheese and basil.

See? Stupid easy. It doesn’t even have 10 steps, and it’s delicious. I’d make the Rachael Ray face here, but you can’t see me over the internet.

Though maybe I just got an idea for one of those self-portraits …