While my children were young and I was at home taking care of them (no work outside the home that is) I was asked at a PTA meeting if I would be interested in joining a Volleyball Women’s Night at our school on Tuesday evenings. This was a non-competitive, except for a few that got annoyed that we regarded this as (let’s just get out of the house night) league for a bunch of moms. During our games I would always be having conversations with the other moms (since it was about getting out and talking to other moms (adults) and not volleyball playing) , however never missed a beat hitting the ball, (so hard the girls tell me “rapini force”) that it would almost go through the wall at the other end of the gym. Most of the moms wouldn’t attempt to try and hit my ball back. Hence Rapini Mama because I would always tell them that Tuesday was rapini night. (sorry girls) LOL
Well with that being said, moms that were thinking more on the lines of being competitive dropped us for a team that really were there to play volleyball and after some other moms got injured (okay this is too funny)
One of the moms was trying to get the ball very close to the net and another mom stepped on her toe. It began bleeding and thank God it was winter – we told her to put her toe in the snow bank outside the gym door (so compassionate I must say) as we continued to play and converse our volley ball game. We never did see that mom again at another game.
With the dropping like flies volley ball participation we began meeting at the school on the said Tuesday nights and seeing how many moms would show. It became apparent that this was not going to work out therefore we (about 7 of us) would hit the local restaurant for coffee (that’s what I am saying and sticking to it) – it was called the Purple Pig. We became known as the Pig Girls because our volleyball game became a night at the PP due to lack of volleyball participation.
Rapini (2 heads)
Pine nuts (OMG) make sure you aren’t allergic) (since Luch is)
Garlic 4 cloves
Olive Oil (4 tablespoons)
Salt and Pepper
Hot Pepper
Saute garlic in olive oil and add slightly wet rapini once garlic has lightly browned (remove garlic from oil to save for later)
add about ½ tsp hot peppers
add about ½ tsp hot peppers
Put lid on deep saute pan and let rapini cook. In the meatime boil water with salt and add oricetti to boiling water. Cook about 8 minutes, al dente, drain and add pasta to rapini. – saute together mix well, incorporating olive oil to cover, once served add garlic (nice and crunchy)
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