Chocolates, Family and Pasta e Fagioli

     I'm sure many of you read Cooking With Paula Deen every month. I know I have purchased every issue since the magazine hit the market. If you have the current issue, I'd love for you to turn to pages 84-85 and read all about Lagomarcino's Soda Shop and their wonderful homemade candy. You see, I have a special interest in Lagomarcino's. My husband's first cousin Sandy, is married to Tom Lagomarcino. Tom and his sisters are the third generation to operate this fun, interesting and delicious business.

It is such a treat when the family gets together and the

 Lagomarcinos arrive with boxes of chocolate to share. 

     This time of year they are busy getting ready for Easter with their Chocolate Egg Pinatas. As a child, we had a local candy shop that made these and I can't tell you what a thrill it was to crack open a chocolate egg and have delicious assorted chocolates spill out. As an adult, I am seriously considering treating myself to one of Lagomarcino's perfect confections. In 2006 the family was honored with the James Beard Award and they have been featured in several magazines (they are mentioned in the current Midwest Living). They are a great family, talented candy makers and just nice people. They will ship those chocolates. Check out the website here.

     Now, on to a recipe for Foodie Friday. I'm joining Michael @ Designs by Gollum for this delicious weekly event. Check out her page for links to the best recipes on the web!

     I was looking through my recipe box last week trying to find something different to fix when I found my recipe for Pasta e Fagioli. It is great comfort food and easy to make.

Ingredients:

1 lb. pasta (cook as directed and set aside)

2 1/2 lb. Roma Tomatoes-skinned and chopped

1 onion chopped (optional)

1 can cannellini beans (rinsed and drained) I used Great Northern

1/2 lb mushrooms-sliced thin

1-2 cloves of garlic (I don't like garlic, so I substitute a little garlic powder)

1 tsp. each of thyme, rosemary and oregano

1/2 cup water

1 bag baby spinach

salt/pepper

olive oil

Parmesean cheese

Saute' the mushrooms, onion and garlic in olive oil 3-4 minutes, add tomatoes, beans, water, salt and pepper and simmer 15-20 minutes and add spinach. (I actually cooked mine longer-I like the flavors to have time to blend). Place pasta in bowl, top with sauce and sprinkle with cheese.

You can use any pasta you like,

I like to use bite sized pastas.

It was so hot it steamed up my camera lens!