Moon in the 3rd House
You are very responsive, communicative, and curious. You can have a talent for imitating others and/or for picking up languages. You might either intellectualize your emotions rather than truly feel them and deal with them, or you communicate with excessive emotion. Some of you may do both at different times, and as you mature and develop, you learn to find a balance. Your opinions and ideas change often, and you might find that sometimes you adopt others’ points of view and express their ideas as if they were your own. This is not necessarily because you are a copy-cat, but because you sometimes fail to own your own thoughts, and you are so very sensitive to others’ opinions. You might be quite nervous and restless, requiring frequent changes of scenery, even if the movement or travel takes place locally.
*You often make decisions solely for emotional or personal reasons, because something “feels right” or because you’ve always done it a certain way and you are uncomfortable changing it. Even when you think you’re being rational, your prejudices, intuitions, and feelings influence your thoughts a great deal. You are comfortable talking about feelings and personal subjects, and sharing confidences, which enables others to express their own inner feelings with you as well. You have good psychological insight into others. Source: http://www.cafeastrology.com/natal/mooninhouses.html
4 tablespoons smart balance light with flax (vegan) or earth balance
2-4 Tofurky Italian sausages (sundried tomato and basil variety)
1 small onion, chopped fine (about 2/3 cup) (or onion powder)
6 medium garlic cloves, minced (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine (this is VERY important)
2 cups low sodium “no chicken” chiken broth
1 bunch broccoli, florets trimmed into 1-inch pieces (about 1 1/2 pounds)
1/2 lb pasta (such as penne , ziti, cavatappi, or campanelle)
sun-dried tomato packed in oil, rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon, cut into wedges (optional)
2 ounces nutritional yeast (optional)
1) Bring 4 quarts water to rolling boil, covered, in stockpot.
2) Meanwhile, heat 1 tablespoon butter substiute in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add tofurkey sausage in single layer; cook for 1 minute without stirring, then stir sausage for about 2 minutes.
3) Return skillet to high heat and add 1 tablespoon butter substitute; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and “no chicken” chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
4)While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
5)Stir remaining 2 tablespoons butter substitute, nutritional yeast (optional), sun-dried tomatoes (not necessary if using sundried tomato variety of sausage), parsley, and “sausage” into sauce in skillet; cook until “sausage” is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour sausage/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional nutritional yeast (optional) and the lemon wedges (if using) separately.
Our Family in Half Moon Cay, Bahamas. 🙂