Saturday musings

I work all day on Saturdays. BLAH! Have priced tons of consignment today. Every time I open a tub, it's like Christmas -- seeing what people brought in. Someone even brought in a Mystery of History! Lots of Alpha Omega lifepacs, too!

My shopping cart is up and running, but I haven't made a sale yet. :o( I told the staff that when I get my first order I will take everyone out to eat. Right now we are trying to figure out an easy and fast way to tell the website at the end of the day what items we sold in the store. It is a complicated process that we're hoping we can get down to 10 minutes.

Tonight K16 is going to a youth group function. K13, R, and I are going to the mall for some serious shopping. Didn't go to Olive Garden last night because I wasn't hungry. Maybe tonight?

Been thinking about next year already. Here is what I have for K16 SO FAR!
She will be a junior.

Math U See Consumer Math
Easy Grammar for grammar review
Apologia Physical Science (can we do this without the experiments?)
Word Smart
Essay writing class (she also has to read literature for this class)
Driver's Ed
One country map per week

What am I missing? We do history read alouds and timeline work. She works out at the community college for P.E. She's already taken two years of foreign language.

Olive Garden Penne Pasta with diced tomato & fresh Ricotta cheese

Ingredients
12 oz Penne Rigate Pasta1 cup(s) Fresh Ricotta Cheese20 oz Fresh ripe tomatoes1/4 cup(s) Romano cheese, grated1 Garlic, large clove, peeled and chopped8 Basil leaves, chopped1/2 tsp Marjoram2 oz Extra Virgin Olive OilSalt to tasteFresh ground black pepper to taste
Pasta uncooked 1 pound
Spinach gorgonzola sauce 16 fl oz
Gorgonzola cheese 2 tablespoons
Chopped sun dried tomatoes 2 tablespoons
Balsamic glaze 2 tablespoons-->

Procedures
Blanch tomatoes for 15 seconds, cool in ice water.Remove core, skin and seeds.Dice tomatoes, place in a bowl and add 2 oz. of olive oil, chopped basil and chopped garlic.Blend the Ricotta cheese with the chopped marjoram; season to taste with salt and pepper.Add pasta to a pot of salted boiling water. Stir frequently for 7-9 minutes.Test for al dente bite.While pasta is cooking, toss the tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese.When desired bite is achieved, remove pasta from water and add to tomato/cheese mixture. Toss immediately.Salt and pepper to taste.Serve with Romano cheese.