Have you ever heard someone say, “Sometimes it’s better to ask for forgiveness, than for permission”? I have many times, and each time I do, something inside me cringes at the thought of it. It has become the norm in today’s society rather than the exception, and it promotes dishonesty over honesty.
Fortunately, there is still one time when asking for permission still holds true, when a man asks a woman’s father for his daughters hand in marriage.
Guardians of the Chosen, Chapter 21 “…Tanner slid the cutting board and a head of garlic towards Ben and replied, “If you wouldn’t mind chopping up three or four good sized cloves of garlic and then start sautéing that and the onion in the pan on the stove that would be great. I’m going start browning these hot Italian sausage links and then we can work on chopping up the mushrooms, fennel and herbs I have over by the sink.”
“Fennel and sausage – that sounds great! What are we making?” Ben asked, already feeling his stomach beginning to growl.
“Penne with Sausage, Fennel and Mushrooms,” Tanner replied with a big grin. “With the evenings beginning to get cooler, I thought a nice hearty pasta dish with the spicy sausage, some fresh herbs and mushrooms sounded good.”
“Good? It sounds great!” Ben exclaimed as he started peeling the garlic.
“If you want to, you could also open that bottle of Syrah on the counter and pour out a couple glasses. We’ll use the rest of the bottle in the sauce,” Tanner suggested.
“I like how you think, Tanner!” Ben agreed, laughing. “I’ll get the garlic and onions going first.”
“Sounds good,” Tanner replied as he began turning the sausage links cooking in the pan. “So how’s everything going other than the work stuff? It sounds like a lot has been going on that we hadn’t heard about yet.”
Ben chuckled as he began chopping the garlic and said, “Yeah, it’s never a dull moment with your daughter, that’s for sure. Goliath was a bit of a curve ball for us, but he’s a great dog and, so far, it’s all working out.”
“Even though he was a gift to her from another man?” asked Tanner, curiously.
Ben shot a glance over at Tanner and laughed. “Yeah, that part has been a little tough, I’ll admit it. I totally get Tori’s part in the prophecy and get that she’s got a guardian angel watching over her…I just wish he was a withered old man that looked more like Father Time, not like some beefed up biker dude with long wavy hair.”
Tanner chuckled and said, “Well regardless, we both know where her heart lies and where it’s always been with you, Ben.”
Ben paused, the knife still in mid-air as Tanner’s words settled in. Taking a deep breath, he swallowed hard and placed the knife down on the cutting board. He turned to Tanner and said, “And where my heart has always been – with her. It’s always been her. Which is something I’ve wanted to talk to you about Tanner, but I didn’t want to do it over the phone.”
Tanner turned to Ben, concerned and asked, “What is it?”
Ben swallowed hard again and said, “There’s something very important I want to ask you…”
Tanner’s Penne with Sausage, Fennel and Mushrooms
Ingredients:
4 hot Italian Sausage links
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 lb. Porcini mushrooms, sliced or 2 ounces *dried Porcini
1 lb. Baby Portobello mushrooms, sliced
1 Fennell bulb, stalk chopped, fronds reserved for garnish
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
1-1/2 cups Syrah
1 can fire roasted petite diced tomatoes
1 tablespoon tomato paste
1 pound dried penne pasta
Freshly grated Parmesan cheese
Directions:
1) Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to the pot.
2) Sauté the sausage for 8 to 10 minutes over medium-high heat, turning to brown on all sides. Remove with slotted spoon, place on paper towels, and slice into ½ inch slices, diagonally.
3) In the same pan, sauté onions, fennel and garlic for 4 to 5 minutes, until onions are translucent. Add the porcini, portobellos, rosemary, thyme, salt, and pepper and continue cooking for 3 to 4 minutes.
4) Add the wine and bring to a boil. Reduce heat and simmer to reduce by half.
5) Stir in the tomatoes and tomato paste and simmer for 8 to 10 minutes. Add the reserved sausage.
6) Add sauce to pasta, mixing thoroughly and adjust seasoning, as needed.
7) Transfer pasta to a serving bowl and garnish with the Parmesan and fennel fronds.
*Note – If using dried Porcini mushrooms, soak them in hot water for 1-2 hours, then rinse and chop.
Leave a Reply