Today is National Thomas Jefferson Day. It’s been a while since we talked about one of the Founding Fathers of this great nation. I thought it would be appropriate to share a few of Jefferson’s quotes. That is right up until I began reading in detail what Thomas Jefferson had to say.
A lot of what has been said by famous men of the past, when viewed in the light of today, is offensive. As a slave owner, I’m sure blacks today find him offensive. As a Catholic, I found things that he said about my faith offensive. While I still feel very strongly that we should honor those who went before us, and give credit to the men who helped to form this nation, we must also look at what they had to say in the light of its time. Praise be, people have changed. Attitudes and our moral compass has shifted for the better. What we know today to be right and just is not what we knew 200 years ago, or even 60 years ago. Our sense of human rights and diginty is changing. And that’s a good thing. Just as this country is evolving. We just need to remember, truth does not change. While we are growing, there will be some pain, but truth will ultimately prevail in the end.
Thomas Jefferson was the primary author of the Declaration of Independence. He served as minister to France (and brought back Macaroni with Cheese – thank you very much), was Secretary of State, was elected to vice President (the runner-up in a Presidential Election became the VP – which changed as our country evolved). His second bid for the White House resulted in Thomas Jefferson becoming the 3rd President of the United States. Today is his birthday. While not a National Holiday, April 13 has been declared Thomas Jefferson Day by not one but two Presidential Declarations. So Happy Birthday President Jefferson.
While today’s recipe isn’t exactly Macaroni and Cheese, it is a pasta dish. And what is pasta but macaroni? Ask any Italian, and you’ll get that answer. Enjoy this day and a delicious supper.
Easy Baked Ravioli
1 (12 oz) package Sausage Ravioli
1/4 lb Ground Beef
1/2 lb Italian Sausage
1 (15 oz) jar Spicy Vodka Sauce
1 cup Mozzarella Cheese, divided
1/3 cup Parmesan Cheese
Heat oven to 375-degrees. Bring a large pot of salted water to a boil, cook Ravioli according to package direction. Drain well and set aside.
While the water boils and the pasta cooks, brown the ground meats together. Break meat into small pieces as it cook. Drain well, return to skillet.
Add sauce to the skillet, stir to blend. Let simmer for a few minutes over medium-low heat to warm, then add 1/2 cup Mozzarella Cheese to the meat sauce. Stir until the cheese has completely melted into the sauce.
Mix remaining Mozzarella Cheese with the Parmesan Cheese. Set aside.
Empty drained pasta into a large mixing bowl. Pour meat sauce over the pasta, gently blend to coat Ravioli in the sauce. Spread pasta mixture out in a casserole dish. Top with remaining Mozzarella-Parmesan blend.
Place Ravioli in the oven to bake, uncovered, for about 12 minutes or until the cheese is nicely brown and the dish is heated through.
Serve and enjoy. A simple salad will round out this meal beautifully.
Father, be kind and merciful always toward Your creations.
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