Chickenlips Knitting

The wonderful Rachel made me KISS stitch markers for my birthday! I love 'em. Tonight I'll put on some classic Kiss, crank "Detroit Rock City" and knit on my sweater in progress. I'll swap out those boring plastic ring markers for these. "Increase one when you get to Rock & Roll Over..."

NOW who would dare to say that knitting is dull?! If my smacking them upside the head didn't educate them in a hurry, that is.

Wednesday night is macaroni and cheese night

Do families have a set dish for a particular night of the week anymore? In our house, Wednesday seems to be the craziest weeknight. I have my knit night, Mr. Stitchjones has either an early evening meeting or band practice--so we need something good that goes on the table quickly. Here is the Chickenlips version of Mac & Cheese. It's perhaps the one remaining way I stay true to my Italian roots.

Ingredients:

1/4 cup olive oil
2 cloves garlic, peeled, cut in half lengthwise
1 can (28 oz) crushed tomatoes
1/3 cup dry red wine
1 tsp sugar
salt and pepper
Pinch of dried basil and oregano

2 cups uncooked rotini pasta

2 cups shredded mozzarella cheese (aged)

In a deep saucepan, heat olive oil over medium heat. Add garlic cloves. Swirl pan so that the garlic browns gently and evenly, do not allow garlic to become dark. With slotted spoon, remove garlic cloves from pan and discard. Add tomatoes, wine, sugar, salt, pepper and herbs. Bring to a boil; reduce heat and simmer uncovered 20 minutes, stirring occasionally, until sauce is reduced and thickened. Remove from heat and let cool slightly.

Cook pasta according to package directions. Drain and add to large bowl. Pour half the sauce over pasta; reserve remaining sauce for another use. Toss gently to mix. Add cheese and toss until cheese melts and is mixed through with pasta and sauce.

Enjoy! (3 to 4 main dish servings)