Cool Ideas!

14. Turn around your hangers to clean out your closet.

rayandjen.com

We all buy clothes we don’t wear, and it takes up unnecessary closet space. Place your hangers the opposite way, and after you use an article of clothing, hang it up regularly. By the end of the year (or season), donate the clothes that are still hanging backward.

11. Chill your white wine with frozen grapes.

vanillaextract.me

This prevents the flavor from being watered down!

10. Paint your keys with nail polish to easily distinguish the sets.

jewelpie.com

It especially helps when you lend a spare key to a houseguest.

Fantastic Meal!

Roasted Veggie Pasta

Rated: Submitted By: Bob McD Photo By: Connie Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 3

"Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

INGREDIENTS:

1/4 pound fresh asparagus 2 red bell pepper, sliced 1/4 pound crimini mushrooms, sliced 10 cloves roasted garlic, chopped 1/2 tomato, quartered 1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano 2 tablespoons olive oil 8 ounces dry fettuccini noodles 1/4 cup grated Parmesan cheese 2 tablespoons tapenade

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2.	In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.