Here’s a comforting meal that I was proud to prepare. First, the “Chicken and Sausage with Bowties,” from All Recipes, is one of those intuitive Italian recipes that we should use only as a starting point or “reference.” You’ve got pasta, garlic, tomatoes, wine, herbs, meats… and you take it from there. After I put mine together, I had flavorful meats and a fun and tasty sauce.

The recipe suggests to “remove garlic from oil” after it’s sauteed, but I kept mine in there. I browned my meat for 8 minutes. I used sweet Italian turkey sausage, rather than spicy, in the interest of my child’s palate. My chosen wine was a sweet Marsala, which was fine. I added 1 1/2 tsp. salt and 1/2 tsp. black pepper to the final mix. We liked this one. Who could ever refuse fun bowtie pasta?

Admittedly, I tend to shy away from baking recipes that require the shaping and rolling of dough. Too much time! Not enough counter space! Blah blah blah! But then, I saw the recipe for “Flaky Cheddar Scones,” from the March 2007 issue of Vegetarian Times. I made 15 scones with this recipe. They were flaky, cheesy, slightly peppery, and easy enough to make. If you’re not typically a baker, I suggest you try these. You’ll be proud of they way they look and taste.

RECIPES: pasta and bread are creatively flavorful
PREP TIMES: both dishes can come together in less than an hour
TASTES: wine and herbs enhance the meats in the sauce; cheddar and black pepper make kicky scones

Next time, I want to showcase a summertime recipe, to reminisce about those bygone days. I’ll demonstrate “Shrimp Scampi with Green Onions and Orzo,” from the June 2009 issue of Bön Appetit, along with the “Refreshing Watermelon Salad,” from All Recipes. Come back to my site on Tuesday, December 8, to remember days past with me.