Hello Everyone,

Once again, it rained last night and all the flowers and bushes and the lawn are just loving it!!

I knew that making that Sunday Gravy was going to make life easier for me this week...I have been busy planting and yesterday we mulched all the gardens. We planted 2 gorgeous, full of buds gardenias and can't wait for them to open their fragrant flowers! Having this sauce already made makes for easy dinners.

Tonight we will be enjoying Baked Mostaccioli with Pork Ragu, Tomato/Cucumber Salad and a delightful Peaches, Raspberries and Blueberries in White Wine. If you like Bellinis then you will enjoy this dessert, it is the solid version of it!Baked Mostaccioli with Pork Ragu

serves 8

16 oz. uncooked mostaccioli
3 1/2 c. Sunday Gravy
16 oz. ricotta cheese
2 eggs, slightly beaten
1 t. nutmeg
2 c. shredded mozzarella cheese
meaty pork ribs from sauce, bone taken off
sausages from sauce, sliced
Parmesan cheese

Oven at 350.

Cook pasta accord. to dir. and drain. Set aside. Mix ricotta with eggs and nutmeg. Set aside.

Mix sauce with the meaty portions from the ribs and the sliced sausages. Layer some sauce onto bottom of casserole dish. Layer half of pasta over, then sauce with meats, then half of ricotta and half of shredded cheese. Repeat layer with remaining ingredients in same manner and top with sauce and sprinkling of parmesan. Bake at 350 for 30 mts.Peaches, Raspberries and Blueberries with Wine

serves 6-8

2 lbs. peaches
2/3 c. sugar
1 1/2 c. fruity, dry white wine
1/2 pint raspberries
1/2 pint blueberries
zest of 1/2 lemon
couple of mint leaves washed

Wash the peaches, peel and pit them and cut into slices. Put them in a glass serving bowl, add sugar and wine and stir to belnd.

Wash the reaspberries and blueberries and add to bowl. Grate the lemon zest and blend well with bowl contents. Toss in the mint leaves. Refrigerate at least an hour to develop flavors.