The reason I missed was because classes started this week! AHHHHHHH!!! I'm actually feeling very calm about it. So far, my new mottos are:
- Step up to the challenge.
- Acknowledge failure and close the door on it behind you. Open the next door.
I'm living in the on-campus apartments this year which, so far, is much, much preferable to living in the dorms. At least for me. I have my own room, my own space. I have a kitchen and a living room, and I'm not far from the academic buildings so the walk in the morning isn't long.
But anyway, you're here for the recipe, aren't you!
This week, I'd like to share a marinara recipe with you. It's very quick, and it has a bit of a bite to it. It's a feisty, smooth, thick marinara––
In a small saucepan, saute:
- 3 cloves of garlic
- 1 1/2 tsp of red pepper flakes
- 1/2 tsp of salt
in a fourth cup of vegetable oil. This only takes a few minutes to get it nice and hot. If you don't want it "hot," leave out some of the red pepper flakes. Then pour and stir in a 28 ounce can of diced tomatoes and simmer until it's hot through and through.
And that's it! I think I got it from Barefeet in the Kitchen, but as you can see, I like it with a little spunk. It's super tasty, it isn't runny, and it's delicious. Take my word for it and try it.
[Note: If you put in 2 TABLESPOONS of red pepper flakes, it will be too hot and angry to eat. I know from experience.]