02/15/2011

Can you hurt yourself studying? I think I hurt myself studying. I know I hurt myself studying. I read 3 chapters in one day, & normally  that would be an afternoon snack for me, but it was my networking class & 50 pages of wiring. My  head hurts. I think I am retaining what I read, but I am not sure. I think I need flash cards. LOL!  Or a new brain to take it all in with. I good with ether. (New brain, new brain.... I think I might have to look into that.)

I have two weeks of HTML to do, along with my admin class tomorrow. My head is hurting worse now. My admin class is no prob, I just go & there is no homework, but My HTML... Let me put it this way, please someone shoot me. It would be the merciful thing to do. Talk about a headache. I think I get it & then I am left feeling like "how the heck did I do that?" Slippery bugger if ever I saw one. I am hopping I will get it before my test.

I think I found my zen moment. Its working out for 1 hour straight then swimming for another hour. Everything went silent & peaceful. I loved it. I just floated for like 20mins before I got out of the pool. Yes my lovely red hair might turn green from the pool, but I am & forever will be a water baby. I mean, I was born in the land of 10000 lakes. It was bound to be some part of me. LOL! I can float for hours & watch the sky go by, that to me is peace & happiness.


Easy Peasy Spaghetti

Ingredients

	1 1/2 pounds lean ground Angus beef
	1 medium onion chopped
	29 oz. diced tomatoes
	227 g can tomato sauce (8 oz.)
	170 g can tomato paste (6 oz.)
	10 mils sugar (2 teaspoons)
	7 mils chiffonade sweet basil (1 1/2 teaspoons)
	7 mils chiffonade oregano (1 1/2 teaspoons)
	5 mils garlic minced (1 teaspoon)
	454 g spaghetti uncooked (16 oz.)
	10 mils salt (2 teaspoons)
	Italian parsley for garnish

Preparation

In a large, deep skillet, brown 1 1/2 pounds ground beef and 1 chopped onion together, until there is no pink in the beef, and the onions are soft. Drain off any excess fat. Stir in diced tomatoes, 8 oz. can tomato sauce, 6 oz. can tomato paste, 2 teaspoons sugar, 1 1/2 teaspoons sweet basil, 1 1/2 teaspoons oregano, and 1 teaspoon garlic. Cook over medium heat for about 20 minutes, stirring occasionally. After the meat sauce has cooked for about 10 minutes, you can start cooking your spaghetti. Place 16 oz. of spaghetti into a large pot that is about 1/3 full of rapidly boiling water that has been salted with 2 teaspoons of salt. Bring it back to a boil, and cook 8 to 10 minutes, until the spaghetti is al dente (chewy, not mushy). When the spaghetti and meat sauce are both cooked, serve them onto a larger platter. On the outer edge of the platter, place the cooked, drained spaghetti in a ring, leaving the center of the platter unused. Pour the meat sauce in the center of the ring of spaghetti. Place some Italian parsley at the edge of the platter for garnish, if desired.