Momma Said for August 12, 2014


Tragedy has struck me down. I lost one of my cats to a hit and run this past week. I was devastated. She was only two years old and just a sweetheart. And once again, my one true friend came to the rescue. She has helped me out in so many instances before. I had lost my 15 year old cat just last year and she volunteered a gravesite next to her own cats that she had lost. So once again, she called and said come on up.

I guess we could go into the pet cemetery business. But as we got along with the grisly task, I was crying my eyes out. I apologized to her and she said something that will stick with me for a long time. She said, “If you could bury one and not cry, then you didn’t deserve to have the pet in the first place.” I think that was very profound.

I have not lost one yet that I haven’t cried over and I guess as long as I have pets I will lose them eventually. I know it is a part of life, just like with friends and family but it is still hard. Momma Said, “Sensitive people just wear their hearts on their sleeve.” I guess that is me.

The garden is already starting to wind down and it is just too soon. It seems that time has sped up and I can’t seem to keep up. I feel like the little squirrel trying to get all stored up for the coming winter and it scares me a little. I am a sunshine lover and the winter is not something I look forward to. Momma Said, “I don’t like to be cold and it is such an inconvenience.”

My tomatoes are coming on nicely and I just had my first tomato bacon sandwich. I wait for that every year. I just have to be different, instead of the traditional BLT, I just have a BT because I don’t like the lettuce on my sandwich. I have another recipe to leave with you so you can use up some fresh tomatoes, or if you are not lucky enough to have a garden you can use canned tomatoes from the store. Enjoy.




  • 12 ounces pasta (I used Linguine)
  • 1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well, much tastier)
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish



  1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
  2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
  3. Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.