Wednesday, March 11, 2009

Family Time

The Mint Museum of Craft & Design wonderful things for your family to do. Every second Tuesday of the month they have a great program designed for kids 18 months up to 4 years (with a parent). Your art lover will enjoy a drop-in, friendly experience with you!
The next Tuesday is April 14 from 10 a.m. til noon. The theme is My Favorite Color, go on a color hunt in the museum and create a beautiful stained glass window.
They also have Saturdays that are sponsored by Target. All ages are welcome! Families are encouraged to drop by the museums art studio to enjoy making a project together. Projects are geared toward 5 years and up but age appropriate art supplies are available for your younger ones too.
Drop in any time between 1030 a.m. and 230 p.m. Please visit website www.mintmuseum.org or call 704-337-2050 for more information.

The 12th Annual St. Patrick's Day Parade & Charlotte goes Green Festival will be marching into town March 14th starting at 11a.m. Uptown Charlotte will hold its parade between 9th & Tryon Streets and head south to 3rd & Tryon Streets. After the parade is over the festival (free to public) will begin. Enjoy in the food and watch the Irish dancers while listening to music. Don't forget bagpipers, vendors and more!
Find out more at www.charlottestpatsday.com
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1 comment:

Anonymous said...

oh thanks sarah! that sounds like fun. i think i will take ansley soon. she would really love it!

March 12, 2009 at 9:18 AM

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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