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on the power of showing up

note: I wrote this post in April of 2019 (pre-COVID). It's been sitting in my drafts for quite a while, but I think it's time for it to see the light of day. It's been helpful for me to reread over the past few months, especially as I continue to try to make an effort to write, and I hope it can be helpful to you, too. i got an invite to a writers' group a few months ago, and i had never felt like more of a fraud in my life. it had been months, if not years, since i'd felt like a writer. the proverbial well of words in my heart had dried up, it seemed, and i wasn't sure if it was ever coming back. i agreed to go out of a sense of helplessness—i'd identified as a writer ever since i could remember. if i'm not a writer, who am i?  i told myself that it was important to show up and act like a writer even when i didn't feel like one, because even though i hadn't been writing, i reassured myself, i still was a writer. but sometimes the words f

Kielbasa Pasta

This week at The Young Writers Lounge (It's a HSB thing and unfortunately only able to be read by users only), we are tackling Writing Challenge #3... and let me tell you, it really IS a challenge, at least for me. We are supposed to be very clear Thankfully, my mom was making one of my favorite meals, her trademark "Kielbasa Pasta", and was very patient and helpful in this assignments.

*NOTE* ~ This is my Mom's own recipe, and she did her best to try to put it on paper. Many of the measurements are guesses, so it may take a few tries to adjust it to your family's needs.

So, without further ado, I bring to you a special recipe, straight from our kitchen...

Kielbasa Pasta

Ingredients (for larger families, give or take)

2 packages of smoked sausage (turkey or beef; you can also use polish kielbasa)
1 1/2 to 2 boxes of Penne pasta
1/2 cup olive oil (enough to coat pasta)
Two teaspoons minced garlic
½ - full bag of frozen peppers
Shredded parmesan cheese
1 15 oz. can of corn
Extra seasonings: crushed red pepper, garlic salt

Utensils You Will Need

Large stock pot
Large frying pan
A teaspoon
A tablespoon
One 1/2 (measuring) cup
Wooden spoon for stirring


1. If your sausage is frozen, set it out to thaw about thirty minutes before you begin cooking.

2. Fill the large pot three-quarters of the way full with water and put it onto boil. The best burner setting to use for this is probably medium to medium-high. When it is ready, go to step 7.

3. While you wait for the water to boil, slice the sausage into one-inch thick pieces.

4. Fry them in the large frying pan for a few minutes until they are lightly browned. Again, the best burner setting is probably medium to medium-high.

5. Add the olive oil and garlic. The measurements above are really guesses, so just add it until you feel comfortable that it will suit your family's tastes. Also add the frozen peppers, so they have time to soften.

6. Once the peppers are softened, add the corn and some crushed red pepper to taste.

7. When the water in your large pot is boiling, add a little bit of olive oil to the bubbling water and then dump the pasta in. Let them cook according to the directions on the box, usually 12-17 minutes.

8. Once the noodles are done, you'll want to drain them in a colander. Be sure to point the pot away from you as you pour out the hot water.

9. Add the noodles to the pan containing the sausages and other ingredients. Be sure to stir the noodles in really well in order to coat the noodles with the garlic and olive oil sauce.

10. The next-to-last step is to abundantly sprinkle shredded parmesan cheese over it. For extra taste, season with garlic salt and/or additional crushed red pepper.

11. Serve and ENJOY!!!!!!!


Thanks for reading,


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