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baked penne, two ways

February 26, 2009


First, the Barefoot Contessa’s Baked Penne recipe.  The next day, leftovers mixed with 1 cup of crushed tomatoes, a splash of red wine, and Italian sausage that had been browned in olive oil, garlic, pepper and red pepper flakes.  Grated mozza and fontina cheese grated on top.  Garnished with chopped Italian parsley.

The recession has officially caught up to Alberta.  15,000 jobs to be lost this year, along with a $1 Billion dollar deficit.  I guess it serves us right for all the gloating and bragging over the years, huh?  This is time for remaking leftovers and socking away money, pronto.  I’m having a flashback to the early-1990’s when I got laid off not once, but twice and everyone in the arts was forced to move out of province…

Gosh.  That’s so depressing I’m going to go eat another Whoopie Pie.

One Comment leave one →
  1. Mom &/or Dad permalink
    February 26, 2009 9:12 pm

    Your leftover creation looks yummier than the Contessa’s Baked Penne recipe!

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