The one from tonight was made with chicken, but can be easily made with pork. (Nothing else needs changed!)
2 tbsp butter
2 tbsp olive oil
1 garlic clove, minced (or 1 1/2 tsp minced garlic)
black pepper, red pepper to taste (about 1 tbsp each)
2 chicken breasts (optionally cut up into bitesize pieces)
2 tbsp rosemary
1 14oz can of crushed tomatoes
1 tbsp parsley
Spaghetti
Melt the butter in the pan with the olive oil. Once the butter/oil combination is nice and hot, add in the garlic and peppers. After the garlic has browned a bit, sprinkle the rosemary over the chicken, add the chicken to the skillet and slowly brown it. Once it's browned, add in the tomatoes and parsley. Stir to combine, cover, and reduce heat to a simmer. Put the timer on for 20 minutes, stir after 10. Start the pan of water for the spaghetti and cook the pasta to taste. (Some people prefer al dente, some don't.) When it's all done, serve it up. Meat can go on top, or on the side. Parmesan goes all over both.
See? I told you it was easy! =)
Now for the news.
I had two photos displayed on campus for the Aims Art in Action art club student show, which ran for two months, December 1 to Jan 31. The photography professor who taught my photography professor had some nice things to say about my work. (And he said them to the AAiA club's advisor. =D) It was definitely a wonderful thing for me to hear.
Also, the club wants me to take photographs of the campus to sell! It's so great to hear! =)
So, yay! =)