By Teri Cayton
The Parsons Advocate
I almost forgot to tell everyone my Spring Prediction for 2026. Gran’s go to was telling us that if the icicles are dripping on New Year’s Day, we will have an early spring. Well folk, mine were having a great time dripping everywhere. I sat in my chair throughout the day and watched them grow to twice their length as they dripped away.
I had one on the back porch that was close to two feet long. I broke it off and threw it out in the yard where Raven played with it all day. Momma Said, “It doesn’t take much to make my dogs happy.” She will play with and munch on icicles all day. Our weather so far has not offered many icicles for her to play with, heck the ground hasn’t even frozen so far this winter. We have been having days in the 20’s just to turn around and have the next couple days in the 50’s.
I just don’t remember winters as a kid being this crazy. It just got cold and stayed that way from October through March. April was always my favorite time of year just because the snow was gone and everything started to green up. It used to be the time that all the animals were dropping their babies, now farmers have backed that up to February.
It isn’t really that cold anymore and it keeps the babies from getting scours and pink eye. Momma Said, “If you don’t know what those are, just Google it.” I always vaccinated my cattle so it wasn’t often that they got sick, but if they did, Dr. Teri was on the job to take care of all problems.
Crock Pot Baked Ziti
Ingredients
• 1 pound ground Italian sausage
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) can tomato sauce
• 1/2 cup water or low-sodium chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 (16-ounce) box uncooked ziti pasta
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped, for garnish
Instructions
• Add sausage and onion to a large skillet over medium heat. Cook until sausage is browned, about 6 – 8 minutes. Drain excess fat if needed. Stir in garlic and cook for 1 more minute.
• Stir in marinara sauce, tomato sauce, water or broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring mixture to a boil. Reduce the heat and simmer for 3-5 minutes.
• Lightly grease a 6-quart slow cooker with nonstick spray. Spread a thin layer of the meat sauce on the bottom. Layer 1/3 each of the uncooked ziti, meat sauce, ricotta, mozzarella, and Parmesan. Repeat twice to make 3 layers total.
• Cover and cook on low for 3 1/2 to 4 hours, or until the pasta is tender but not mushy.
• Let sit for 10-15 minutes with the lid off to allow the ziti to set. Garnish with basil or parsley. Serve and enjoy!
