Welcome!!

I'm so glad you could stop by! This is where I journal the latest happenings in my home and gardens. My life really isn't that exciting...I just thot it would be fun to journal it!
I'll be posting pics as I journal, so you'll have a visual of the things I write about.


If you'd like, you can subscribe to this journal so you'll recieve an email letting you know whenever I write something new in it. That way you won't have to worry about checking this site every now and then to see if there's something new in it! Ü Just click here:

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AuntyB's Place also has a website with lots of information you might find useful. To chek it out, click here:
http://lakesarea.brainerddispatch.com/Groups/AuntyBsPlace

Then there's the yahoo group of the same name...it's an email based group where we share lots of information (via email) on anything to do with our homes and gardens....like recipes, crafts, diy projects, garden info, you name it! Everyone is encouraged to participate in the yahoo group, even if it's just to chit-chat! Ü
If you'd like to join us, just enter your email address & click here:

Farm Bill

Wednesday, October 12, 2011

Iced Coffee



I'm a coffee addict. I admit it. For quite some time I've really enjoyed visiting the local coffee shop ( Lakes Lattefor an iced Americano. YUM!! I'm not really into those sweet drinks, so I always order mine a little more on the bitter side. It tastes like a stronger coffee rather than a dessert. I do have them 'doctor it up' a little, tho. They take a glass of ice, add the espresso, and the rest of the cup is filled almost to the top with water. On top of that they add about a half a squirt of vanilla syrup and just a tad bit of half and half. PERFECTION at its best!
While on Facebook I happened to catch a new show that was coming up...it's called The Pioneer Woman.
She also loves her iced coffees and has a neat recipe she makes herself, so awhile back I gave it a try. OMGoodness! Is that ever good!! You have to be a true coffee junkie to do this because the preparation gets quite messy, but for me it's definatly worth it! I've made a 2-gallon batch of this stuff about 4 times so far, and each time I am totally amazed! I can't believe that I can now make my own iced coffee that tastes every bit as good as I get at the coffee shop! I'm not saying I don't still visit the coffee shop, however...It's a great place to go just to hang out and visit awhile, with friendly staff and neighbors. So I still buy their coffee and other goodies while I'm there. (they have really good food, too!) I just enjoy having my iced coffees available to me at home....any time or the day or nite...whenever I'm craving one!
Check out her recipe and tweek it however you wish. She has some different ideas on her website on how to change it up a bit for those who like a more dessert type of coffee. But here's how I've tweeked the recipe for myself:

Iced Coffee
I take 1 pound of the darkest, cheapest coffee I can find, and dump it in a big stock pan. Then I add 2 gallons of cold water to that, making sure I get all the coffee grounds good and wet. Put the lid on the pan and let that sit overnight. (8-10 hours) After that time has passed, I grab a 5 quart ice cream bucket, a fine mesh strainer, and a flour-sack towel. I put the towel over the strainer and put the strainer on the bucket, and start pouring the coffee grounds and water mixture thru that. If you don't use the towel you'll still get coffee grounds that will come thru the strainer, and you don't want those in your iced coffee, so use the towel. Ü When the bucket gets almost full I remove the strainer and dump that liquid into the container I store it in, in the fridge. (I have one of those cheap plastic containers from Walmart with the plastic spout so I can just put my cup up to it and press the spout handle to pour into my cup when I want it.) Just keep repeating that process until you've dumped all of your soaked coffee and liquid into your own pitcher or dispenser. This coffee tastes better when it's ice cold, so don't be tempted to try it until it's been in the fridge another 8 hours.
When you want an iced coffee, fill a glass with ice cubes, then pour the coffee over the ice. At this point, what I do is add a couple teaspoons of vanilla syrup (they have different flavors in the grocery store by the coffee), and on top of that I add just a little bit of half and half. I don't add any sweetener because like I said, I don't like a dessert-type of coffee. The vanilla syrup adds just enough sweetness for my taste, and the little bit of half and half takes away just enough of the bitterness of the strong coffee to make it just right, in my opinion. Ü
Pioneer Woman also has some variations on this recipe you might like better. Chek out her website! She's also on Facebook. Some people like to add Sweetened Condensed milk or use other flavored syrups like hazelnut, caramel, etc. It's all in what you like. Experiment! Once you have the recipe for the basic iced coffee, the things you can add to it are limitless!
Enjoy!! I think I'll go make me a glass right now.....

~AuntyB~

Saturday, October 8, 2011

The Storage Life of Food



Most of you know I like to 'stock up' on foods when I can, and since you've asked me how long you can keep certain foods I thought I'd share with you what (little) I do know about the shelf life of some of them. Keep in mind that there are websites devoted to this sorta stuff and those folks are probably a lot smarter than I am! (besides the fact that the government seems to keep changing the rules!) *lol*
Before I get started I'd like to tell you about a really neat website I found that's actually a search engine that tells you the storage life of just about any food. It's called "Still Tasty", and it really is the Ultimate Shelf life guide! You'll find it at: http://www.stilltasty.com
The shelf life of your food actually depends on a few factors: The food, its packaging, the temperature, and the humidity level where it's stored. Also, if the food isn't sterilized, it can grow cooties (also known as microorganisms) which will spoil your food.
Dairy products, meat, poultry, eggs, fresh fruits and veggies will spoil real fast if they're not stored at the right temperature! Dairy products need to be stored in the fridge between 34-38°F, Eggs need to be kept between 33-37°F. Your meats need to be stored between 33-36°F, and Fresh fruits and Veggies need to be between 35-40°F. Just remember the general rule: Keep all your refrigerated foods under 40°F to be safe! Everything in your freezer needs to be kept below 0°F, and in plastic wrap or freezer wrap that won't allow any moisture into it. You can eat your frozen goodies past the storage time but the quality might not be as good. You can also freeze your leftovers (do it within 48 hours for the best quality!), but make sure you label them well with the date in full view, and try to keep them up on the top where they're easier to get at and harder to forget! Always make sure the containers you use to store them in are clean and sanitized, too. The leftover food in your fridge should be eaten within 3 days to be safe, if you're not going to freeze it. If the leftovers from supper have been sitting on the counter or the stove more than 2 hours at room temperature, throw it out! The general rule: If in doubt, Throw it out!! (It's just not worth the risk.)
Dry stuff like flour, sugar, cake mixes, canned foods, crackers and seasonings should be stored in their original packages or airtight containers (I use 5-gallon buckets with tight-fitting lids for stuff like flour and sugar, my seasonings are kept in gallon jars), and the temperature should be between 50-70°F. Keep the humidity level below 60% so they don't absorb moisture. Wheat flour is treated a little differently than white flour. Wheat flour can go rancid because of the natural oils in it, so if you're stocking up on that, try to store it in a fridge or freezer to be safe.
Always Always Always keep your food and anything you eat with separate from any cleaning products, paper products, bug killer, etc. You'd be surprised how easily you can contaminate that stuff and poison yourself or someone you love!
Bread, Cereal, Rice, and flour...
In its original package, bread should be stored at room temperature and used within 5-7 days. If you store it in the fridge it will last a LOT longer because at fridge temperatures, it takes longer for mold to grow. Your bread will probably be a little firmer, too. If you store your bread it the freezer it's suppose to last 2-3 months. I have a little personal problem with that one, however. I seem to get ice and freezer burn in the bread bag when I try to freeze it. I've tried several things to prevent it, but always the same results...Freezer Burn!
If you buy any bakery goodies that contain eggs, cream cheese, custard or whipped cream be sure to keep them in the fridge and use them up within 3 days, tops.
Keep your cereals in a sealed-tight container at room temperature to keep the bugs out and avoid moisture. White rice also needs to be in a tightly sealed container at room temperature, and you're suppose to use it within one year, altho I've had it 2 years with no problem. We've kinda gotten away from the white rice over the past couple of years and tend to eat more of the brown rice or wild rice. Brown and Wild rices have a shorter shelf life if they're kept at room temperature (about 6 months), because of the natural oils getting rancid, but the general rule for all these rices is to keep them in the fridge or freezer, which keeps them a LOT longer. If you cook the rice first, you can keep it in the fridge for 6-7 days, or the freezer for 6 months. I like to make a big ole batch of wild rice and then keep it in the freezer. Comes in real handy when we get a craving for wild rice soup....no waiting to cook that rice first! (and I'm all for saving time!)
 Fresh Veggies...
To really extend the life of your fresh veggies store them in the fridge wrapped as well as you can to remove as much oxygen as you can from the package. (I personally like to use ziplock storage bags for this so I can squeeze out all the air easier). The humidity should be about 95-100%. Since there's no nutritional value in iceberg lettuce, we switched to Romaine a couple years ago. Romaine lettuce has a LOT more vitamins in it, PLUS it lasts a LOT longer in the fridge than iceberg does. Romaine prefers to be dry to last longer...It always keeps about 3 weeks in my fridge if I store it in a baggie. If the romaine is a little wet when I bring it home from the store, I put several folded paper towels in the baggie with it, and when the papertowels look a little moist, I remove them and replace with new ones. It really does last longer if you keep it dry!
Potatoes, Sweet potatoes, Onions, Eggplant, and Rutabagas should be stored in a cool, well-ventilated area with the temp between 50-60°F. Keep your tomatoes at room temperature. They'll last a lot longer on your counter than in your fridge!
Remove the tops off your carrots, beets, and radishes to lessen the amount of moisture-loss and they'll last a lot longer, too.
Corn and peas need to be stored in a well-ventilated container in the fridge because they're high in starches, and even then they only last a couple days before they taste funny.
Processed Veggies...
Canned Vegetables need to be stored in a cool, dry area between 50-70°F, for up to one year. After that they can still be eaten, but the overall quality and the nutritional value won't be as great. And of course, if your cans have deep dents in them or they're rusty or swollen anywhere, throw those suckers out...they're not safe anymore!
Frozen Veggies are good for 8 months. Dehydrated Veggies need to be stored in a cool, dry place to last 6 months. They tend to lose a lot of flavor and color after that.
Fresh Fruits...
Keep your fresh fruits in the fridge so they'll last longer, and keep them in a covered container to help avoid losing moisture.  Also try to keep them in a separate drawer in the fridge so they don't contaminate and absorb odors from the other foods in your fridge. ICK.
Apples should be stored separately from other food and eaten within a month. If you keep your apples at room temperature they'll soften within a few days.
Pears and Apricots will last about 5 days in the fridge. If they're not fully ripe when you buy them, ripen them at room temperature first. They don't seem to ripen well when they're in the fridge.
Make sure your Peaches are ripe before you put those in the fridge, too. Eat them within 2 days.
Your Grapes and Plums should be in the fridge and will last up to 5 days, depending on their quality when you buy them. Also store these separately.
Strawberries are also stored in the fridge, and separately. They'll last up to 3 days....again depending on the quality when you buy them.
Melons like Honeydew, Cantaloupe, and Watermelon should be ripened at room temperature within 2-7 days. Once they're ripe, store them in the fridge, too.
Lemons, Limes, Oranges, and Grapefruit can be stored in the fridge for up to 2 weeks!
Bananas and Avacados need to be ripened at room temperature for about 3-5 days. Don't try storing the unripened bananas in your fridge...the cold will  make them turn black a lot faster.
Processed Fruits...
Canned fruit and Fruit juices will last a year if they're stored in a cool, dry place between 50-70°F. And if the can looks funny, throw it out!!
Dried fruits have had all the moisture sucked outta them, so they'll last up to 6 months if they're stored at room temperature.

Dairy...

Milk is a little  "iffy", in my opinion. We all know to keep it in the fridge, but it can last between 8-20 days. It all depends on the manufacture date, the storage conditions from the time it travels to the store, sits in the store, and then reaches your fridge. If you live out in the boonies like I do, it might take a half-hour to get from the grocery store to your fridge!...and that's not counting how long it sat in the store before the guy actually put it in the fridge there! I like to take a cooler along to store it in my car when I can. It should NEVER get to room temperature and ALWAYS make sure that lid is on tight! They say you're not suppose to freeze milk, but the grocery shopper where I work has done just that for years, and we haven't noticed anything different about it. It's suppose to separate and then taste 'funny' if you freeze it, so they don't reccomend it. Dry milk can be stored between 50-60°F in an air-tight container for up to a year, altho I've kept mine in the freezer for several years. We don't drink it tho, so I can't tell you what it tastes like after that long. I just use it in a few recipes. Sweetened Condensed and Evaporated milk can be stored at room temperature for up to 2 years. If it's opened, store in an air-tight container in the fridge for 8-20 days. Processed or Natural Cheeses should be kept in an air-tight container or wrapping that resists moisture with the temperature below 40°F. You can use a knife to cut off the mold from the outsides of the hard cheeses. Don't eat the moldy part...just throw it away. Ü Try to prevent as much moisture loss as possible, but don't encourage more moisture. Ice cream is kept in the freezer, of course, and after 2 months the quality goes down. Don't keep the ice cream out of the freezer too long when you're getting a bowl, either. The longer that ice cream is out of the freezer, the more it encourages ice crystals!

Meat, Poultry, Fish, and Eggs...

These spoil really easily and can be dangerous to eat if they spoil. If your meat has any slime on it, throw it out. That means the spoiling process is starting and it's just not worth getting sick over! Fresh cuts of meat are usually good up to 3 days if kept in the fridge and not allowed to get at room temperature. I personally like to use my fresh meat the same day...otherwise I freeze it. Ground meats are even more risky because they've got a higher amount of surface area for bacteria to grow,  because more of the meat surface has been handled with the equipment at the butcher's. Keep it on the lower shelf in your fridge and use it within 24 hours. The best fridge temperature for any meat is between 33-36°F. I tend to freeze all my fresh cuts and ground meat. They can be kept in the freezer up to a year, easily. They do suggest only up to 3-4 months for ground meat, but I know when we've bought part of a cow that meat will sit in the freezer over a year, sometimes 2 years, and it's been just fine. Just make sure it's wrapped tight so you don't get freezer burn. Bacon and other 'cured' meats should be kept in the fridge and sealed tight so the air doesn't get to them. Oxygen makes them go rancid faster. Only keep those in the fridge for a week. If they're still in their vacuum packaging (like lunch meats) they'll last up to 2 weeks. Poultry needs to be cooked within 24 hours or put it in the freezer. It can stay there up to a year, sometimes more in my freezer. Ü Always Always Always thaw your poultry in the fridge or under COLD RUNNING water. Cook it so it's between 170-180°F on the inside. You don't want to under-cook this stuff! Not a good thing!! You can store the leftovers in the fridge and eat it within 3 days. They say not to save your leftover gravies or broths, but if you do you're suppose to re-heat them to a temperature of 212°F before you eat it. (that's boiling!) If I save mine, I just heat it in the microwave (usually over potatoes!) so I'm not sure what temperature that actually gets to. I'm still alive, tho! *lol* Your poultry broth or gravy shouldn't be kept more than 2 days in the fridge. Fresh fish, crab, and shrimp should be kept in the fridge just slightly above 32°F and eaten within 1 or 2 days. I only buy the fake crab in the vacuum-packaging, and it'll last a few weeks un-opened, and over a week after it's opened as long as I re-seal it right. You can also freeze the fish and seafood for up to 6 months. Some of the fish in my freezer is a little older than that and it's still good. Ü Frozen shrimp is good for a year. Eggs are almost as "iffy" as milk, in my opinion. I prefer raising my own. Ü They should be refrigerator-cold the entire time, and keep them in their carton. Some people like to put them in their fridge door, which is a definate No-No. Opening and closing that door makes the temperature fluctuate too much. Also the eggs tend to take on the flavors of the other stuff in the fridge if they're not kept in that carton. ICK. You can use those eggs within 3-5 weeks from the packaging date. You can store egg whites and yolks in a covered container in the fridge and use them up to 4 days. The yolks should be covered with water so they don't dry out and harden. Another ICK. Hard-boil those eggs and you can keep 'em in the fridge for a week! Those liquid eggs you buy can be stored in the fridge up to 10 days.  You can also freeze those liquid eggs and your egg whites and they'll keep for a whole year. The dried eggs you can buy can be stored in a tightly sealed container in your fridge for a year, too. Don't ever freeze your shell eggs.

Bottled Water...

The bottled water you buy in the store can be stored in a cool, dry, dark place for up to 2 years. I don't waste my money on that stuff unless I'm out and about and really thirsty. I don't trust where it comes from, no matter what the bottle claims....but that's another story. Ü  I do buy the gallon jugs of distilled water, tho. I use that for my cleaning product recipes and my little water-fall thingies I have in the house. My well-water tends to clog up the tubes on those things. I also keep the gallon distilled jugs for storage, in case of emergencies. That water lasts a lot longer than your tap water does, because it goes thru a process that gets rid of the stuff that makes cooties grow. That's why I don't just bottle my own tap-water and store that. Tap water is only good for a few days because of the possibility for those cooties to breed.

Well...That's the extent of my own knowledge/opinion on the subject! Like I said earlier...Chek out that website called "Still Tasty" for more and even better food shelf life information!!  http://www.stilltasty.com
Until Next time!...
AuntyB

Friday, October 7, 2011

Homemade Vicks Vapor Rub

'Tis the Season, folks!! Seems almost everyone I know is having some sorta chest cold lately. Since we all know how expensive this stuff is getting I thought you might enjoy this recipe to make your own:


Homemade Vicks Vapor Rub
12 drops eucalyptus essential oil
5 drops peppermint oil
5 drops thyme essential oil
3 drops rosemary essential oil
3 drops of wintergreen essential oil
4 ounces organic coconut oil
Warm the coconut oil until it melts.  Stir in the essential oils.  Chill to firm up the rub.  Test this on the inside of your arm before you apply it to a large area.   
Do not apply this to babies under 2 years old!!

National Pasta Association

Okay....Now, who knew there was such a thing as a National Pasta Association? *lol* Not ME!!! But....here it is:
Acini di Pepe
Acini di Pepe  ("Peppercorn") – Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths.
Alphabet Pasta
Alphabet Pasta:
This favorite kids' shape is usually used in soups for a fun meal anytime.
Anellini
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.
Angel Hair, Capellini
Angel Hair, Capellini ("Fine Hairs") – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
Bow Ties, Farfalle
Bow Ties, Farfalle ("Butterflies") – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.
Buctani
Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Campanelle
Campanelle ("Bells") – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cappelletti
Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.
Casarecce
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.
Cavatappi
Cavatappi  ("Corkscrew") - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cavatelli
Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.
Ditalini
Ditalini ("Little Thimbles") – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (Medium)
Egg Noodles (Medium) -  (From "Nudel," German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
Egg Noodles (Wide
Egg Noodles (Wide) – (From "Nudel," German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces.
Farfalline
Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Farfalline
Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Fideo
Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes.
Fusilli
Fusilli ("Twisted Spaghetti") – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
Gemili
Gemili ("Twins") - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.
Gigli
Gigli ("Lilies")– Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells
Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Lasagna
Lasagna (From "lasanum," Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.
Linguine
Linguine   ("Little Tongues") - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.
Macaroni
Macaroni  ("Dumpling") – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti
Manicotti ("Small Muffs") – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
Medium Shells, Conchiglie
Medium Shells, Conchiglie – ("Shells") Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Orecchiette
Orecchiette ("Little Ears") – These "little ears" are commonly served with thick, chunky sauces or in pasta salads.
Orzo
Orzo ("Barley") – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne, Mostaccioli
Penne, Mostaccioli ("Quills" and "Small Mustaches") – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.
Penne
Penne  ("Quills" or "Feathers") – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Penne Rigate
Penne Rigate ("Quills" or "Feathers")- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Pipe Rigate
Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Pipette Rigate
Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Radiatori
Radiatori  ("Radiators") – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli
Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Reginette
Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.
Riccioli
Riccioli ("Curl") -Riccioli's twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Rigatoni
Rigatoni  ("Large Grooved")  - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti
Rocchetti ("Spool")  – This short pasta is perfect for preparing casseroles and salads.
Rotelle
Rotelle ("Little Wheels") -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Small Shells
Rotini ("Spirals" or "Twists") – Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Small Shells
Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Spaghetti
Spaghetti – ("A length of Cord") America's favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Thin Spaghetti
Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti.  Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
Tortellini
Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.
Tortiglioni
Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.
Tripolini
Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce.
Tubini
Tubini  - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Vermicelli
Vermicelli – ("Little Worms") Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Wagon Wheels, Ruote
Wagon Wheels, Ruote ("Wheels") – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Ziti
Ziti ("Bridegrooms") – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

My Loves.....