This is Beth of cooking and crafting.

I'm here today and I am preparing pasta.

Leah.

Hello, everybody.

I am still alive.

I'm just throwing something in Compton together, so I'll just go ahead and taste cutting face the stuff into the description box below.

But this is called Pasta lion.

First time I'm gonna try this one.

I have some local, most sausage that I could happen.

I Brown's nicely before adding in a couple of commits cloves of garlic.

And then I went ahead and added in the chops, probably about 1/2 of red pepper green pepper and then about four No.

Two stalks of celery because they were little.

They were little pieces already done ahead of time, just slowly adding things again.

I have half off teaspoon or so of our regularly, Um, another a little bit here paprika because everyone knows cup coming, everything fine and some Cajun seasoning.

We're just gonna slowly build on all these little flavors everything in time and space and letting him the flavors ad in.

And then I have a can of pretty nice tomatoes that I'm gonna be here in a minute.

You don't drain it.

Anything.

You just add it in, um, Budget.

Oh, okay.

Backed.

I'm gonna mix a van.

I have you over medium heat at the moment, but be messing with the heat in a second here and then I didn't have any 10 o'clock, so I have regrets toning.

We're just gonna No one home.

No, you don't.

I have that.

And there is by no means out enough liquid.

At this point.

I just want to go ahead and give it a little bit of cross in there.

Come on.

Two cups of chicken bra and a couple of water.

Okay.

Exciting again.

Can you put a lid over this?

I want to put it up to medium high heat.

Come to a boil.

What is it?

Boils.

Mix it all up again.

Turned my down the low.

So let's keep an eye on this.

Can't can see where it started to.

It's Boyle.

So we're gonna mix it in again.

I'm going to turn this down to a little, and we are going to let this simmer for 10 to 12 minutes.

But you need to check it because you don't want your pasta sticking.

All right, You just cook it to your pasta is done to your liking, You know, if you like it.

Well done.

You like it all dancing, you know, You just do.

You okay?

10 to 12 minutes.

Keep an eye on it.

If when you started make sure you covered as soon as possible.

You want to still keep that simmer going?

Let me put it at 10.

Because I like mine a little on the might decide it's me.

Just about a minute or two more.

I don't think I told you that.

I added in some onions when I added in, I'll be vegetables, but you can get all that done.

I heard in a blend called seasoning mix Frozen seasoning mix.

I like, um, using the fresh stuff because it just tastes better.

Get that fresh flavor in it.

And I want to hand me because this is almost ready.

Very ends are just a little too late for me.

But I went ahead, and I am.

But the final part here, which is some parsley.

Partly we can Sprinkle over that that middle.

And once that's done, I'm gonna go ahead and I'm gonna add in a couple of tablespoons of whipping cream if you don't have whipping cream half in half.

If you don't have half and half, just make sure you use like, um, you know, whole milk.

Maybe, but I just showed you that beautiful knife.

Very used for chopping everything up.

Sent that from chefs path.

I'm gonna have ah, link in the description below.

This is my absolute favorite knife.

I am loving on this thing.

It makes cutting things a charm very, very sharp.

So you have to be very, very careful.

Don't be inattentive.

Like I almost was a little earlier.

I didn't cut myself, so I'm all good.

See?

What have you guys been up?

Thio?

Just you know, life life has happened.

Basically turning this off and important to me.

Heavy cream over it.

Um, yeah, it's just life.

Everybody's doing okay.

Starts doing okay.

My mom's doing okay.

She just had her here.

79 Right, Mom?

Yeah, She just had her 79th birthday.

It's, um, on Saturday on, she spent it being ill, which was unfortunate.

So we're gonna reschedule her birthday party for another day when she's feeling up to par.

Okay, so I didn't have any salt to this.

I know you're probably wondering the smoked sausage turned assault, canned tomatoes, tons of salt and then the Creole seasoning.

Cajun seasoning, Salt in it as well.

So here you go.

This is called pasta, Leah, and I'm serving it with some garlic bread.

Enjoy.

I'm so glad you tuned.

And I'm so sorry for being gone for so long, but you know, that thing called life, right?

Hello.

Uh, don't forget to give me that thumbs up.