The weekend turned out like a dream.  Restful Saturday.  Perfect Sunday.  Like hitting a home run (minus the screaming fans, beefy hot dogs and the smell of stale popcorn.)

And now it’s Monday, and for some bizarre reason I am ready for it.  Coffee in hand, I dare say I feel almost invincible.  Nevermind the meetings, housework, and chauffeur duty that lay ahead of me.  I even contradicted my “I-am-not-a-short-order-cook” maxim and made four different kinds of sandwiches for lunch today (tuna, turkey, peanut butter & honey, and a sloppy joe!). 

And on tonight’s menu is one my favorites (and so easy I could cry tears of joy). Good day.

　

Ravioli with Garlic Herb Oil

1 20 oz. package refrigerated or frozen 4-cheese ravioli
¼ c. olive oil
1 large clove garlic, sliced
¼ tsp. crushed red pepper flakes
2 T. each snipped chives and minced parsley
¼ tsp. salt

1. Bring a 5 – 6 qt pot of salted water to a boil. Add ravioli and cook as package directs; gently drain and return to pot.

2. Meanwhile, put oil, garlic, and crushed red pepper flakes in a 1 qt. saucepan. Heat over medium heat until garlic turns light golden; remove from heat.

3. Add garlic oil mixture to pot with ravioli. Add chives, parsley and salt; toss to coat ravioli.

Serve with garlic bread and a light salad.

“This is God‘s work.
We rub our eyes—we can hardly believe it!
This is the very day God acted—
let’s celebrate and be festive! “

Psalm 118.23-24 (The Message)