Saturday, 30 January 2010
The heart remembers . . .
Our minds might forget . . . but the heart remembers everything. All the joyful times, and the agonies, the hopes and . . . the regrets.
In the depths of a January winter, when the ground lays covered in a blanket of snow . . . the heart remembers April, with daffodils bursting into bloom, hearing on the springtime wind and showers, the sweetest song of all.
The memories of Youth's shining hour are hidden in it's depths, likewise love's golden day. The passing of time may fade the colours and the glory turn to grey, but something of the magic of those times lingers . . . never to depart . . . deep down in the secret places of your quiet heart.
You may think you have forgotten more than you can remember . . . but, in truth, the heart remembers all. Suddenly . . . with the whiff of a remembered scent from long ago . . . a few notes of a favourite melody . . . some strange and wonderful thing your heart will recall . . . something buried and from far away . . . a kiss, a smile, a melody . . . a dream of . . . yesterday.
Yes . . . the heart remembers everything, although the mind forgets.
My sweet daughter in law Anne had her water break yesterday and she went into labour. Still no news to report however. (This is a picture of her cuddling our oldest grandson, Gabriel) I am trusting that no news is good news and I'll quite happily report when the wee one has arrived safe and sound!
This is an old fashioned family type of recipe that I am sharing with you today. It is one of my pasta indulgences when I am longing for home comforts. I could eat a whole casserole dish of this all by myself. Todd hates pasta as you know . . . but that's never a problem for me, coz it just means I have more to enjoy all by myself, coz as you all know. I ♥ pasta!!!
*Macaroni with Tomatoes and Cheese*
This is one of my favourite macaroni dishes. It's old fashioned and simple and very homey. This is a real pleaser.
8 ounces macaroni, cooked and drained
a knob of butter
8 ounces cheddar cheese, cut into cubes
1 small onion, peeled and minced
2 cups chopped tomatoes, with their juices
salt and pepper to taste
2 slices of sturdy white bread, buttered and cut into cubes
As soon as you have drained the macaroni, put it hot back into the pot. Add the knob of butter and stir to melt. Stir in the cheddar cheese, minced onion and chopped tomatoes. Season to taste with salt and black pepper. Stir in the pieces of bread and pour the whole thing into a butter shallow baking dish. Pour enough milk over top just so that you can barely see it through the macaroni.
Heat the oven to 160*C/325*F. Bake the macaroni for 35 to 40 minutes until bubbling and a bit browned. Delicious. Serve warm.
Over on The English Kitchen this morning . . . scrummy Gingerbread!