Last night we went and picked out our Christmas tree. I don’t mean to exaggerate but it may be the best tree in the history of all our Christmas trees. To be honest, I’m a little intimidated to decorate it because I feel that my decorating abilities may be less than a tree of this magnitude deserves. I’d show you a picture of it in all its undecorated glory, but that would involve getting up off this warm couch to find my camera.
Every year at the tree lot, P and I engage in a lively discussion over what size tree we should buy. This is largely due to the fact that twelve years ago when we bought our first tree for this house, it was so big that we couldn’t get it through our front door. In my defense, I was just very enthusiastic about our nine foot ceilings and how they meant we could buy a tall tree. What I failed to factor in was a little thing called circumference. Geometry was never really my strongest subject.
I’m not even sure that circumference has anything to do with Geometry. Maybe I could write a seven step proof to figure it out. Oh wait, I forgot that there is NEVER another reason EVER in the history of your life to write a seven step proof once you barely pass Geometry.
Anyway, I need to go make sure all my lights still work because I plan to spend the better part of the day wrapping this baby with a thousand points of light. I just hope I can make it proud.
And I totally meant what I said yesterday about my intention to discuss a soup recipe. It’s been cold and rainy here all week (rumor has it we may have snow flurries on Friday which SURE WE WILL) so I’ve made all manner of soups and gumbos to help us through the long winter.
This one has been my favorite of the week. Super easy and like a warm hug on a winter’s day.
(If warm hugs were made of cheese tortellini.)
Italian Sausage Tortellini Soup
1 pound Italian sausage, casings removed (mild or spicy depending on your preference)
1 large onion, chopped
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
28 oz. can peeled tomatoes, chopped
4 carrots, chopped
1/2 tsp. dried basil
1/2 tsp. dried oregano
8 oz. can tomato sauce
3 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tbs. chopped fresh parsley
Grated parmesan cheese for topping
Brown the sausage in a large pot. Drain all the grease except for 1 tablespoon, then add the onions and garlic and saute for 5 more minutes.
Add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, then reduce heat and let simmer for 30 minutes.
Add the zucchini, tortellini, green bell pepper and parsley. Simmer until tortellini is cooked (about 8-10 minutes). Serve in bowls topped with grated parmesan cheese.
It’s so good and you can make it even if you know nothing about concave polygons.