Stitching & Stewing on Sunday

Today was a good day to work around home. After I tackled the necessary correcting and planning for school, I decided that it was time to make myself a new pincushion. I have been sewing for 42 years and have always worn one on my wrist. Here is the one I currently use...

...so you can see it was about time. This flower is perhaps a little 'over the top', but I think it looks pretty cheerful. It can be made with or without the wristband. Which would you prefer?

This is a recipe that my daughter discovered in the Real Simple magazine. She said it is one of her and her boyfriend's favorites.

I tried it and liked it too...so am sharing it with you...

Chickpea Pasta with Almonds and Parmesan

1 tbsp. olive oil

2 cloves garlic, chopped

7 cups chicken broth

1/2 teaspoon crushed red pepper flakes

1 pound angel hair pasta (I used whole wheat)

1 15.5-ounce can chickpeas, drained and rinsed

1 cup parsley, chopped

1/4 cup roasted almonds, chopped

1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.Divide among individual bowls and top with the almonds and Parmesan.