This weekend was full of fun, excitement, (and a fair dose of stress)…but I found THE DRESS! (Ahhh I can’t wait to wear it as I walk down the aisle to marry the man of my dreams!) We also confirmed the venue this weekend and THE DATE! (Easy breezy from here baby!)
God is so good and has provided us this ENORMOUS peace of mind. I am so thankful for Brandon’s parents and mine, for all they are doing in this wedding planning. I am so blessed to have parent’s and in-laws like mine. (Again, God is good!) Everything is going to work out just fine! 🙂
(I’d also like to throw in a big shout out to all the past brides and brides-to-be, who have shared with me their best wedding advice and tips. You ladies rock and your counsel has meant the world to me!)
So…back to the headline…“Italian w/ A Side of Fall.”
Amidst all the weekend wedding planning, I did not have any time to bake. I did, however, have time to try out something that sparked my interest. Sausage & Pumpkin Pasta
(Sounds strange, but stay with me here…)
All Pumpkin is, is a gourd. (A gourd comes from the same family as a squash.) Adding sugar to Pumpkin, gives us the sweet dessert-like Fall flavors, we have so grown accustom to (& in-love with.) BUT, if you DON’T add sugar to pumpkin…it tastes very similar to any other old squash. (of course, with it’s own little pumpkin-y flare.)
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| Mmmm |
I used Spicy Chicken Sausage instead of the Turkey Sausage. It came out REALLY good! I would probably put Red Pepper Flakes in next time though, but that’s just because I like my pasta a little spicy. Try it out and let me know what you think. I served it for Brandonand 4 other friends (who each thought it was great…so you don’t have to just take my word for it!)
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| Bon Appetit! |
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| Bran took this neat photo of the bread and salad. Haha. So I thought I’d give him some street cred and throw it in 🙂 |
this looks delicious! must. make. soon.