Food, Flowers and Follow-up

The final vote ended up being: Left = 6, Right = 4. In case you were curious. I ended up using the one on the right but will definitely use that marble background for something else - probably another card like this actually since I like the color combination. Thanks for voting!

Today I'm going to work on a bunch of these and some other framed pieces to take to the store this week. I can now see this needs, for a couple of reasons, another black layer under the bottom dark pink one. I have a ton of ideas and a ton of frames. Should be fun!

Tortellini Bake

1 pkg (10 oz) refrigerated cheese tortellini

1 TB olive oil

1 small zucchini, diced

1 yellow squash, diced

1 onion, diced

1 sweet red pepper, diced

1 tsp dried basil

½ tsp pepper

½ tsp salt

1 cup (4 oz) shredded mozzarella cheese

1 cup light cream

Cook tortellini according to package directions.

Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender.

Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2 quart baking dish.

Bake uncovered at 375 degrees for 20 minutes or until heated through.

6-8 servings.

This was so fantastic I took it for lunch the next day and I'm still having cravings for more.