I have a few matters of business and then a recipe.

If you haven’t checked out the comments on Friday’s “Tell me something interesting” post, I recommend it. I am enjoying your stories immensely. Feel free to add more.

Also, in case you were wondering, Spencer finished the marathon in 4:42. He said he was holding back the first few miles like he had planned, but when he hit his neighborhood and saw his family and friends cheering him on, he got an adrenaline rush that carried him to the half-way mark . . . and then he hit the proverbial wall. But he made it through and had a great time. Way to go Spencer! I’m only a little bit jealous.

Finally, the weather in New York is beautiful. Blue skies and almost 60 degrees. I didn’t realize it until I went grocery shopping with the boys today, and then I was kicking myself for taking a nap this afternoon instead of going for a run. It was perfect weather for it, but we’ve got runny noses and hacking coughs and we needed those naps. Thankfully, the weather is looking similarly lovely the into next week. My fingers are crossed that nothing changes (except the runny noses and hacking coughs, of course).

Now, I’ve got another quick, tasty recipe for you. It’s a simple pasta sauce, although I also use it as a base for tomato dumplings sometimes. I’ll share the dumplings with you another time, but for now it’s just the sauce.

Easy Tomato Pasta Sauce adapted from The New Best Recipe

1 28 oz. (or 2 14 oz.) cans of diced tomatoes.
1 large onion, chopped
2 large carrots (or 3 medium) chopped
3 T. butter
2 T. fresh minced basil or parsley
1/2 tsp. salt

Melt butter in skillet or medium sauce pan over medium heat. Add carrots and onions. Stir occasionally until vegetables are soft but not brown, about 10 minutes. Add tomatoes, with juice, and salt and cook stirring occasionally until thickened slightly, about 10 minutes. Off the heat, stir in the basil or parsley and adjust the seasonings. Serve over pasta and top with freshly grated parmesan cheese.

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