Something very bizarre happened to me.
I found out that I have a sister I didn’t know about.
For 29 years.
A simple message sent through Linked in to my little brother and here I am sitting with one more sister in my circle.
I met her and recognized my biological father in her lips, her chin, and her skin.
I saw my exact same green eyes when she pulled down her sunglasses.
And I saw my own feisty self in the little glimpses I had of her personality.
Her name is Alessandra.
It’s funny because it is a name I have always loved.
And now I know one.
I am not sure where we go from here, because where do you start from after 29 years?
All I know is I am glad I met her-that I saw her smile.
-That I know she is well and on this earth…
Have a beautiful day full of surprises and smiles!
Here’s What You Need: (Serves about 6 as a side)
1 box of Near East Couscous with Parmesan
Extra virgin olive oil
1/4 cup of slivered almonds
Greek Seasoning (I prefer Penzey’s)
2 TBS flat leaf Italian parsley
1 medium or 1/2 large ripe tomato, chopped and seasoned with salt and pepper
1 cucumber, chopped
Vegetable broth ( 1 1/4 cups)
Here’s What You Do:
Make the couscous according to the package substituting the water for broth and then set it aside. Meanwhile heat a tsp of olive oil in a pan over medium high heat, seasoning it with Greek seasoning. Add the almonds and heat them through until they start to brown slightly (about 3 minutes or so). Mix 1/8 cup of evoo with 1 tsp each of Garlic Salt and Greek Seasoning and pour over the fluffed couscous. Stir in the almonds, cucumber, tomatoes, and parsley and it is good to go!
Okay so my kids are not jumping up and down begging for couscous, but I feel very strongly about at least exposing my kids to different foods. Then I carefully deconstruct this to make piles of cucumbers with hummus and the “rice” separate so they will actually eat it 😉
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