I’d like to compare life to an unfiltered pitcher of orange or apple juice where, after a while, if the pitcher is not shaken, all the good things about the fruit – the tasty pulp – will accumulate and somehow “settle” at the bottom, leaving the liquid left at the top to taste weak and diluted, without the depth and fullness of its potential flavor. It may taste “OK” or “more or less”, but it is not particularly vibrant or memorable.
And let’s be honest: it’s pretty easy to lose interest in something when it’s just “OK” or “a little”, isn’t it?
Ingredients :
1 lb italian sausage
1 1/2 tsp salt
1 tsp italian seasoning
1/2 tsp black pepper
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
4 clove garlic, pressed
1/2 c white wine (like chardonnay)
1 can(s) diced tomatoes with juice (28 ounce)
2 Tbsp parsley
1/4 c basil, fresh
8 oz egg noodles
HOW TO MAKE IT :
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