You Who?

Baked Pasta with Sausage, Tomatoes and Cheese

Last night I made Baked Pasta with Sausage, Tomatoes and Cheese from the November issue of Cooking Light (p254). This is easy, makes a lot, and I thought it was pretty good. My wife however has ideological differences with the concept of "sausage". I do too, in some cases, but my issues generally have to do with the casings (which are removed for this dish) and were further allayed by the fact that I had bought the sausage myself and knew it was extra lean garlic and cheese sausage. As soon as I put the dish down she asked what the meat was... Why don't you just try it first? "Why don't you tell me what it is." What if I said it's hamburger? "It's sausage isn't it?" But--but-- it's extra-lean-garlic-and-cheese-sausage-- Well, she ate around it. The funny thing is, she suggested maybe I could use turkey sausage next time and she'd give it a try -- of course the recipe originally called for hot turkey sausage but I opted for sweet Italian pork instead thinking she would have even more issues with turkey. Oh well, as with cooking, so goes marriage... practice makes perfect.