Smoothies

It's summer! Smoothies for breakfast. Another thing I make all the time that I haven't written down ever, so here you go.

2-3 ice cubes

2+ cups frozen fruit (we like strawberries and peaches best because they are less seed-y than some)

1 banana

1 yogurt (vanilla works with everything)

2 tsp. honey

Fruit juice (orange juice doesn't really work, but apple always does)

Put ingredients in order into a blender. Pour juice in last and fill until about 3/4 of the level of the fruit. Pulse a couple of times, then blend until you don't see any big chunks. Add more juice if it's not blending. Enjoy!

Bowties and Sausage

This recipe is in the second Sisters' Cookbook, but I don't think I've ever made it the way I've written it down there. Hm! It's an easy skillet dish that makes 75% of your family happy. (I'm a C-average around here. I've accepted it.) The Paremesan cheese on top didn't make it into the photo, but you get the idea.

1 lb. Farfalle pasta (bowtie) cooked al dente and set aside

1 lb. Italian Jimmy Dean sausage

1 medium white onion, chopped

2 cloves garlic, minced

2 15-oz. cans petite diced tomatoes (if you can find the kind with oregano and basil - bonus!)

1 1/2 c. heavy cream

2 T. fresh parsley (I didn't have any tonight)

1/2 tsp salt

Parmesan Cheese

In a large skillet, cook the sausage until all the pink is gone, breaking it up as it cooks. Add the chopped onion and continue to cook for about a minute. Add the minced garlic and cook for about 30 seconds. Pour in the tomatoes and cream, add the salt and parsley and stir well. (You need a big skillet for this, if you didn't get that already.) Let the sauce simmer on medium-low for about 10 minutes and it should thicken up. Put the cooked pasta into the sauce and stir combine. Serve with grated Parmesan cheese on the top.