Fun day!

Today was a blastie-blast. We woke up bright and early for garage sales (of course). It wasn't a great day due to the rain last night and early this morning but we still made out OK. I got a couple of super cute milk glass cake stands, a few really cute chairs, Michael got a nice Nikon digital camera, a bunch of books, cute pitchers etc. So it was still a fairly good day for there not being a ton of garage sales going on. Since we ended earlier then normal we decided to head down to pick raspberries in Mapleton. I saw on a friends blog that her family went and I've been jealous ever since. We haven't been able to fit it into our schedule, but today was the day and I am so glad we did. The drive down through the small towns was lovely, the farm was beautiful and I felt like I could have stayed there forever eating raspberries and be happy as can be. It was so incredibly peaceful.

Find raspberries at : 1849 S. 2100 W. Mapleton Utah #801-367-0755

We met up with Auntie Em and Benji for lunch and decided they were going to come up to our house later that evening for dinner and bring up their sweet punkins to play with our sweet punkins. Michael and I decided to try a few new recipes and I must say dinner was A-MAZING! We made BBQ ribs in the crock pot, an awesome pasta salad that we all agreed was the highlight, garlic bread, roasted potatoes and Michael made a chocolate bundt cake for dessert. Delish!!




Ina Gartens Lemon Fusilli with Arugula
Ingredients:
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli (I left this out)
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Directions:
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot. Yummo!