Hiding under that sauce and cheese are ravioli – cheese and spinach ravioli.  Big cheese and spinach ravioli.  In a  sauce of tomatoes, fresh green peppers, peas, garlic, and ground beef.  An out-of-this-world sauce of tomatoes, fresh green peppers, peas, garlic, and ground beef.

Ya know that brand-new computer I got on Thursday?  On Friday it wasn’t working very well.  On Saturday it was worse.  Today it went back and in less than 3 minutes – no hassle, no fuss, no raising my voice – I had a brand-new one – again.  Thank you, MicroCenter!

So…  I spent the day installing updates, programs, and peripherals on my new machine.  It’s a bit of a speed-demon. I think I’m going to enjoy it.

Victor, taking pity on me (and knowing if he wanted to eat he was going to have to cook because I was up-to-my-ears in computer-related tunnel-vision) made one of the most perfect meals imaginable.  There is just something so comforting about baked pasta and baked ravioli takes it up to another level.  It’s tender and cheesy and warm and filling all at once.   And with chunks of ground beef, strips of bell pepper, and just the right amount of green peas, I went for it.  A bit too much.  I have to admit that not only did I go back for seconds after taking a hefty helping to begin with, I sopped every last bit of sauce off my plate with a piece of garlic toast.  I hurt myself – and I loved every calorie of it!

So while I was waiting for the store to open this morning, I made a génoise cake from Baking with Julia.  My Organic Daisy Flour arrived and since we’re bringing dessert tomorrow to Victor’s brother’s house, I thought a split-three-layer génoise filled with raspberry cream would make a nice afternoon dessert.  The nice thing about a génoise is that they can be baked ahead and just left out over-night.

Pictures and recipe tomorrow.


Back to installing programs…