I found myself thinking about time this morning. Time is such an important part of my life, and I’m not sure how I feel about that.
What does time do? It escapes us; we waste it; it goes by too fast; it can’t go by fast enough; we use it wisely. I typically feel all of these different ways about time in one day. When I walked into school at 7:30am, I thought, “I can’t wait until Friday.” During my hour-long prep, I wrote a to-do list for myself and “used my time wisely.” After work today, I had just a little bit of time to get home, let the dogs out, and get to BodyPump by 5:00pm. Because it is Moose’s birthday, another concept involving time, I wanted to get him and Frankie to the dog park tonight as well before “time escapes” us and it got too dark.
On the weekends, though, I am more relaxed with time. I often do not set an alarm, obviously have no bells ringing at certain times of the day, and don’t worry as much about being productive every minute.
French toast and coffee for me and an omelet and Dt. Mountain Dew for Brody.
I must’ve had one too many cups of coffee because I set off on a cleaning rampage, and much to Brody’s protests, he became a part of it. We also ran to Endurance House (I needed GU and GU Brew) and Home Depot for my vegetable beds. See…productivity without time constraints. And don’t worry – we also relaxed by watching That 70’s Show and I read fifty pages of Fahrenheit 451.
Honestly, I haven’t drawn any conclusions about time. It just popped into my head this morning, and after pondering it for the day, I realized how important and controlling it is to my life but how differently I treat it on the weekends versus the weekdays.
Last week at Trader Joe’s, I picked up a carton of two fennel bulbs specifically for this Emeril Lagassi recipe. Years ago, I was looking for a recipe I thought Brody would like. I stumbled across this gem and have since made it at least ten times.
Through trial and error, I have perfected the recipe and can basically make it without the recipe. If you choose to make it, which I highly suggest you do, consider these suggestions:
-Cut the fennel into small pieces or thin slices (they take a while to soften)
-Cook the sausage and fennel at the same time
-When making the Mornay sauce, heat up the milk first before adding it to the roux
-Take the pasta out earlier than you normally would
-Serve with baguette to sop up the remaining sauce
If you wanted to make this a little healthier, you could use turkey sausage; I think Jennie-O makes a hot Italian turkey sausage. You could also add spinach to it for a nutritional kick with little to no change in flavor. Lastly, whole wheat pasta would up the fiber. However, I really make this dish for Brody because he loves it so much, and I would hate it taint his memory of it by changing it this late in the game.
I hope you all had a great Monday!