This third Sunday of the Nativity Fast finds us ready for bed early after a busy week of family, friends and finished projects. We lit the third candle in our advent wreath and began our week long discussion on this week’s theme of love. While The Liturgical Year for Little Ones has a fun activity for this week, I think that we may just decorate our mantle and prepare our stockings for St. Nicholas’ Day on Friday. (And to answer the question that is bugging the detail oriented, yes my “gold” candle is really silver. I promised the kids that I would find a suitably colored replacement when we burn through the silver ones I already have.)
Following the theme for this week, I have fallen in love with a tiny young man this week. I have been steadily working on a baby quilt all week long and praying for the premature Baby John who will one day get to come home and enjoy the fruits of this labor. Please continue to pray for this little fellow and his parents as they try to bring him home in time for Christmas.
I finished the quilt today! I got the idea from this blog post. The pattern is simple with six and a half inch squares and two and a half inch rectangles staggered for a nice effect. The quilting is done in a herringbone pattern and truly takes this simply pieced pattern and transforms it into a wonderful blanket that will please for years to come. I can never resist taking the scraps leftover from the quilt top and designing a simple pillow to compliment the quilt.
Before I share today’s recipe I must share with you one more way to show Christ’s love this holiday season. A friend of mine, Alana Juliana, just received news last week that her husband, Wes Theophan, has the most aggressive form of brain cancer. Juliana is a homeschooling mom who already lives with fibromyalgia. Please pray for this family. You can read more about their situation on Alana’s blog, Morning Coffee. Please also consider helping them in their fundraising for Theophan’s treatments that will begin soon. Thank you!
This recipe was inspired by Michael Symon’s recipe from The Chew. I had to modify it a bit to make it dairy free, but all of the important parts are there.
Butternut and Sage Angel Hair Pasta
1 1/2 pounds GF Angel Hair Pasta
3 cloves garlic, minced
1 medium Butternut Squash, 1/3″ dice
4-6 tablespoons olive oil
1 tsp salt
8-10 sage leaves, minced
1/2 cup Vegan Parmesan Cheeze, optional (adjust salt to taste if you are omitting)
Cook the pasta according to package instructions.
In a deep skillet heat the oil, garlic, and salt over low heat. Peel and dice the butternut squash reserving the seeds for a snack another day.
Raise temperature of the skillet to medium, and then add the diced butternut squash and minced sage. Allow the squash to saute and lightly brown for about 8-10 minutes or until fork tender.
Deglaze the pan with a little of the pasta water and toss the butternut squash with the cooked pasta. Top with cheeze if desired and salt to taste.