U - U - U - U - U - U

Unsurpassed, Unbeaten, Unbelievable - That's the kind of customer service we get from Sonlight. Not only do they treat their customers well when it comes to ordering, but they truly care about their customers as people. Devon received a personal card last week from the co-founder and head of Sonlight letting him know that they were praying for him during his hernia crisis and in the days following his surgery, as he recovered. We're thankful for such an awesome company to do business with!

Upside Down Pizza - Just thought I'd share a favorite recipe around our house. There are few things that all 5 Ws are equally fond of and this is one of them. It's on my recipe blog too, in case you want to give feedback on it over there.

~ Country Magazine, Aug/Sept 2000

1 lb. bulk Italian sausage
1 medium onion, chopped
1/4 c. chopped green pepper
2 T. plus 1c. all-purpose flour, divided
1/2 t. dried basil
1/2 t. fennel seed, crushed
1 can (15 oz.) tomato sauce
2 c. (8 oz.) shredded mozzarella cheese
2 eggs
1 c. milk
1 T. vegetable oil
1/2 t. salt
2 T. grated Parmesan cheese, (optional)

In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel; mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. Transfer to an ungreased 13x9-inch baking dish. Sprinkle with mozzarella cheese. Place the remaining flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth; stir in Parmesan cheese if desired. Pour over casserole. Bake uncovered at 425 degrees for 25-30 minutes or until browned.

Notes: I always use way more that ½ t. of basil and I often replace it with Italian seasoning. I never use fennel, as there is already some in the sausage. I frequently use whole wheat flour because it’s healthier and people who aren’t crazy about it can’t really taste a difference due to the strong flavor of everything else in the dish. I think the Parmesan is a must, and more than 2 T. You can never have too much cheese! I always make a double batch of the base and then freeze the extra in quart-sized freezer bags. You can pre-grate and freeze the cheese too.

Urban Camping - That's the term that Becky used to describe our lifestyle lately. We've been without a working furnace for several weeks, but we've had space heaters to keep us warm. Then our electrical panel blew last week and we've had no power in our hall, bedrooms, or bathroom. We've been peeing and showering with a flashlight for several days. However, we will have a new electrical panel tomorrow and a new furnace on Tuesday. Woo hoo!!