#Cannelloni has a sibling!

[wildblue2020]

The Garfield Movie 2024 - Sonya

~~~Overview~~~

Name: Sonya (unless named otherwise by creator Jim Davis)

Nicknames: Soni (by her sisters, and her cousin)

Species: British Shorthair Cat

Gender: Female

~~~Physical~~~

She has scruffy beige fur, a yellow muzzle and pink nose similar to her son. She has a thin body figure, as well as short legs and two-toed feet. Her eyes are green with white sclera and black iris. She is the same height as her son, shorter than her mate and about the same height as her sisters, her cousin included.

~~~Personality~~~

Practical: Forced to grow up on the streets, Sonya naturally and intelligently knows her way around places. She can easily plan ahead in most situations.

Disciplined: Sonya always had pressure to be responsible all the time which didn't allow her to have much fun in her life. There were a lot of times where she wanted to let go of that responsibility nature, but she has the fear of her loved ones getting hurt if doing so.

Straightforward: She is most likely straightforward when she is giving advice and comfort. She knows the hard reality of the world and due to her past with her sisters, she doesn't hide her opinions and prefers to be honest, even if it means making them upset, sad or feel any other way.

Gentle: Despite her attempts to balance tough love with affection, Sonya has a gentle side to her. She is loving, but not overly sentimental unless needed to be or just comfortable being so. She hid her gentleness behind her practical and uptight persona just for her and her sisters' sake of survival.

Sensible: She knows her little sisters better than anyone else and she always knows the best way to take care of them. This gives Sonya her awareness and ability to make decisions she believes and knows is best not only for herself but the loved ones around her.

Motherly: Being the oldest of 6 sisters, Sonya has been motherly her whole entire life. This is also where she gets the habit of being uptight all the time. But it also gives her determination and eccentricity intelligence knowing that she is capable of surviving and taking care of her loved ones.

~~~Relationships~~~

Father: Sonya's father (Nico) is a scruffy, blue furred cat who is the leader of the clowder. Unlike Sonya, he is sulky, tough, ill-tempered and overprotective. He becomes constantly fed up with Sonya and his younger daughters liking for Italian food over mice. But even though he comes off this way, he truly does have a caring and loving side as he was devastated by Sonya's disappearance. In the end, Nico accepts Sonya for who she truly is, because her happiness and safety mattered more.

Siblings: Sonya is the oldest of 6 little sisters.

Enda (second younger sister)

Evelyn (third younger sister)

Em (fourth younger sister)

Rockeliva (fifth younger sister)

Reba (youngest sister)

She also has a cousin named Sly.

Romance: Vic is Sonya's mate and the father of her son Victor Junior (Garfield). Just like her son, Sonya before was annoyed at how Vic always got himself into trouble and the way he risked his life. But later on, she ends up falling in love with him because of the way he brought the fun she never knew she needed into her life.

~~~Preferences~~~

Favorite Food: Lasagna, Pizza, Pasta, Spaghetti, Cannelloni, Linguine

Favorite Place: Indiana, Italian Cuisines, Houses (formerly), The Wild (currently)

Likes: Her family, Taking care of/spending time with her sisters, stealing food from Italian Cuisines, Cooking, Exploring new things/places, Adventures

Dislikes: Her father (formerly), Being forced into eating mice, her loved ones getting hurt, Humans, Being a pet

[wholesomebellies]

Tomato and Basil Sugo

Sugo: The traditional Italian pasta sauce for any occasion

This recipe is so simple that you’ll want to make it again and again. And as the preparation time is short, whipping up a big batch at once makes sense — you can then freeze some for later.

The sauce is delicious on pasta, zucchini noodles, and homemade cannelloni. It makes a wonderful base for pizza too!

When I was young my mum made ‘Sugo’ on repeat. It was the first recipe I learned to cook.  And there was always a container or two in the freezer for those nights when mum and dad were working.  My siblings and I would boil up some pasta, take the sauce from the freezer, and dinner was done!

Working with a few basic ingredients, all you need to make this pasta sauce is a bottle of good quality to passata, one onion, fresh basil, extra virgin olive oil, and salt.  I can’t stress enough how important the quality of ingredients is for this dish.  As it’s just a few ingredients, make sure the passata is a good quality Italian one with no added salt or herbs.  I love to use the brand Mutti.  Use extra virgin, full bodied olive oil (no light oils), and be generous with your fresh basil.

The trick to building incredible flavour, is to slowly cook the onion, caramelizing it in the olive oil until it’s golden brown.  Don’t add your passata until your onion has caramelized. This dish, whilst simple, requires patience.

The best onion to use is brown – ideally not red onion, a bottle of good quality tomato passata. Avoid a brand that has added salt and herbs. Two tablespoons extra virgin olive oil – a bold, good quality olive oil is essential, ten or twelve fresh basil leaves.  Using fresh instead of dried basil builds much better flavour. And finally a teaspoon salt – Himalayan or a pinch of pure sea salt works wonders.

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Serves: 1 bottle of passata

Ingredients

1 brown onion – best onion to use is brown – ideally not red onion

1 bottle good quality tomato passata – my favourite brand is Mutti. Avoid a brand that has added salt and herbs.

2 tablespoons extra virgin olive oil – a bold, good quality olive oil is essential here

10 – 12 fresh basil leaves – fresh not dried basil builds much better flavour

1 teaspoon salt – Himalayan or a pure sea salt works wonders

Method

Chop onion into large chunks.

Heat olive oil in a saucepan and then fry off the onion, stirring constantly, until the onion is lovely and brown all over and has caramelised.

Once cooked, turn down heat, pour in entire bottle of passata, add basil leave and salt and stir.

Cook sauce for about 30 minutes on medium heat so it simmers slowly.

Once cooled down blend till super smooth.

Enjoy over your favourite pasta sauce as a sauce for your lasagne or cannelloni

Equipment you Need

Chopping Board

Sharp knife

Saucepan

There are two ways to make this sauce.  Traditionally, my mum taught me to caramelize the onion whole, cook the tomato sugo with the onion whole and then remove it once the sauce is cooked.  I always thought this was the traditional way to make it, but recently found out that it was actually because my dad didn’t like eating onion – he only liked the flavour of it.  If this sounds like you, thenfollow this method.

Otherwise follow my method below where we blend the sauce with the onion, creating a creamier sauce and enjoying the entire onion.

The first is to chop the onion into large chunks. Then heat olive oil in a saucepan, fry off the onion, occasionally stirring, until the onion is lovely and brown all over and has caramelized. Add the basil leaves and cook about 30 seconds.  Then turn down the heat, pour in the entire bottle of passata, add salt and stir. Cook the sauce for about 30 minutes on medium heat so it simmers slowly.  Once cooled, down blend until super smooth. Enjoy over your favourite pasta sauce, as a sauce for your lasagne or cannelloni

Variations to this classic pasta sauce

If you’re looking to up the vegetable content in this sauce check out our variation to this sauce.  I sneak in carrots and zucchini and then blend them all together.  Makes a great sauce for the kids with those added vegetables.  Check out the recipe HERE

Using the same quality olive oil and passata add garlic to this sauce for a rich flavour.

You can also spice it up with a bit of heat by adding freshly chopped Birdseye chili. This small red pepper is a staple in many cuisines, and it brings a unique flavor to any dish.

For a light tomato sauce, use crushed tomatoes instead of passata. This will give your sauce a lighter texture and less bold tomato flavor.

If you’re looking for an even lighter version, we recommend using fresh Roma tomatoes.  To make this variation, blend about a kilo of tomatoes Follow the same recipe above using your fresh tomato blend instead of passata.

You can also fry up some mushrooms with garlic and add to the tomato sauce.  Make some plant-based meatballs with legumes, sauté them, and add them to the sauce once cooked.

And for the non-vegetarians, you can add any meat-based meatballs to this sauce.

The best part about making your own pasta sauce is that you have complete control over the ingredients.  Many pasta sauces from the supermarket have added sugar (totally unnecessary) and other preservatives.  This is completely whole and you can control the amount of olive oil and salt you use to adjust it to your dietary requirements.  The sauce on its own lacks protein, so if you are looking for a  complete protein meal then pair this sauce with a protein-based pasta. There are so many legume-based pastas at the supermarkets.

[howaboutasummer]

Day 4 - July 14th

So, apparently this one got deleted??

Anyway, today I made cannelloni

They were pretty good, considering it was the first time I had done that recipe, I forgot the salt and I overmixed them. 

Then late that evening I went to the beach with some friends.

It was pretty cool because even though the beach is situated at the end of the road, today we walked till the end of it (it’s a better spot).

Finally, at night I watched “The road to El Dorado” which is one of the greatest movies ever made.

It was like midnight when I started watching it. My siblings had asked me to download it so we could watch it the next day and so I did.

I was cheching if it really was the movie and not any innapropiate content, so I decided to watch the first 5 minutes.

HA!

I finished at 2 am. Totally worth it.

[pockettprince]

Answers for this thing under the cut! Please feel free to send in more wahh

@alpacastuckee

60:  If you could title your character's life, what would you title it?

Kind of a spoiler but not really: A portion of Bellas life would be titled as “Evangeline” which is when my webcomic takes place! But for their life overall would probably be titled “The Troubles of a Witch” since she faces problems from her mother's family about being a witch and practicing magic.

13: What would your character die for?

Quinn would most definitely die for his family no matter the circumstance. He had his father taken from him in a very gore-like way in front of his own eyes, which made him very clingy when his older brother had taken him into his care. As he grows up so does his family and he loves them with his entire being, the last thing he’d want is for them to be taken from him and he’d sacrifice his own life to ensure that.

14. What is the cutest thing your character has ever done?

Mmmm he’s done a lot of cute things but I’d say the cutest thing is that he likes to handwrite letters to his brother from magic school instead of using phones to face time and all that stuff simply because it feels a bit more personal. That and he also makes handmade cards for his big brother for sibling day/fathers day and holidays!

Anon #1

36: Does anyone want to harm your character?

As of present, no. There was only one person who had the want to physically harm Quinn and that was his mother but she never had the nerve/opportunity to with Quinn under the care of Ceril. Thankfully as well she’s dead so she won’t be able to hurt him ever again.

Anon #2

1: What is your character’s biggest fear?

This is a hard one since I didn’t think about fears w Bella yet, I would say from the top of my head they have a fear of dying alone. It’s kind of ironic since she spent all of her life pushing away people and purposely ruining friendships and such, whether she had a good reason or not. Even in her current life, she isolates herself from people who live around her and keep interaction limited to customers in her store. She doesn’t open up about this until she ends up meeting Aqua, who’s the first person she interacts with closely in a long while.

@lemon-scone​

10: Would your character ever kill someone?

It really depends on the situation honestly? He himself strictly wouldn’t purposely kill nor physically harm someone on purpose, even if he really really hated the person. But if he were to become really emotionally unstable during his adolescence/teen years there's a possibility his magic abilities would spiral out of control and potentially kill someone.

@heartoffawn​

29: What would be your character’s favorite food?

Fresh tomato cannelloni!! Or just pasta with a lot of tomatoes (especially dried) or with tons of cheese!! He really loves pasta w either one of those two or even both because he finds it really yummy.

58: Is your character dorky or more athletic?

He’s definitely dorkier! This kid could ramble on and on about the different types of plants that he’s learned about over the years or even about specific techniques used to cast spells. But that doesn’t mean he’s not active physically, he’s had many accidents in magic school that has built up his stamina and such lol.

50: What is your favorite thing about your character?

Haha oh geez this is gonna be long

Coraline - fashion sense

Avery -  Cinnamon Roll™

Quinn - cute but mischevious, he will set your robes on fire

Clark - he’s an asshole I hate him

Sarah - tall but very shy

Claire - short and will fight you if you mess with her or her wife

Bellatrix - “Aliens are REAL”

Matthew - basic quiet anime boy everyone had a crush on in middle school

Noah - he acts like a spoiled brat but cares for his big brother

Angie - seems weak but she will cut you

Iona - chill 24/7 even when she’s about to die

Sophia - Yass queen

Azael - never did anything wrong to deserve what happened to her but still tries to make the best of it

Betty - she’s like your grandmother, makes you a feast even when you’re not hungry

Abigail - seems calm cool and collected but she doesn't know wtf shes doing

Destiny - Social Anxiety™

Toni - YOLO BRO!!!!11!!!1!

Cynthia - a dad who's trying his best

Athena - the caring mother you’ve never had 

Joan - crityper

Riley - 1 foot tall but will destroy you

Jackie - Teen Anxiety ™

Margo - ?????????????

Alexandra - Hero Complex for life

Isabelle - “Hi my name is Stress and I live off of black coffee”

Micheal - always talks about dying but giving up on everything but never does

Leena - seems stuck up but is secretly a hopeless romantic

Leila - tiny

Nick - asshole #2

Nillin - could kick my ass?

Okay that's kind of more of a “turn your OCs into a shit post” I apologize

[wholesomebellies]

Sugo: The traditional Italian pasta sauce for any occasion

This recipe is so simple that you’ll want to make it again and again. And as the preparation time is short, whipping up a big batch at once makes sense — you can then freeze some for later.

The sauce is delicious on pasta, zucchini noodles, and homemade cannelloni. It makes a wonderful base for pizza too!

When I was young my mum made ‘Sugo’ on repeat. It was the first recipe I learned to cook.  And there was always a container or two in the freezer for those nights when mum and dad were working.  My siblings and I would boil up some pasta, take the sauce from the freezer, and dinner was done!

Working with a few basic ingredients, all you need to make this pasta sauce is a bottle of good quality to passata, one onion, fresh basil, extra virgin olive oil, and salt.  I can’t stress enough how important the quality of ingredients is for this dish.  As it’s just a few ingredients, make sure the passata is a good quality Italian one with no added salt or herbs.  I love to use the brand Mutti.  Use extra virgin, full bodied olive oil (no light oils), and be generous with your fresh basil.

The trick to building incredible flavour, is to slowly cook the onion, caramelizing it in the olive oil until it’s golden brown.  Don’t add your passata until your onion has caramelized. This dish, whilst simple, requires patience.

The best onion to use is brown – ideally not red onion, a bottle of good quality tomato passata. Avoid a brand that has added salt and herbs. Two tablespoons extra virgin olive oil – a bold, good quality olive oil is essential, ten or twelve fresh basil leaves.  Using fresh instead of dried basil builds much better flavour. And finally a teaspoon salt – Himalayan or a pinch of pure sea salt works wonders.

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Serves: 1 bottle of passata

Ingredients

1 brown onion – best onion to use is brown – ideally not red onion

1 bottle good quality tomato passata – my favourite brand is Mutti. Avoid a brand that has added salt and herbs.

2 tablespoons extra virgin olive oil – a bold, good quality olive oil is essential here

10 – 12 fresh basil leaves – fresh not dried basil builds much better flavour

1 teaspoon salt – Himalayan or a pure sea salt works wonders

Method

Chop onion into large chunks.

Heat olive oil in a saucepan and then fry off the onion, stirring constantly, until the onion is lovely and brown all over and has caramelised.

Once cooked, turn down heat, pour in entire bottle of passata, add basil leave and salt and stir.

Cook sauce for about 30 minutes on medium heat so it simmers slowly.

Once cooled down blend till super smooth.

Enjoy over your favourite pasta sauce as a sauce for your lasagne or cannelloni

Equipment you Need

Chopping Board

Sharp knife

Saucepan

There are two ways to make this sauce.  Traditionally, my mum taught me to caramelize the onion whole, cook the tomato sugo with the onion whole and then remove it once the sauce is cooked.  I always thought this was the traditional way to make it, but recently found out that it was actually because my dad didn’t like eating onion – he only liked the flavour of it.  If this sounds like you, thenfollow this method.

Otherwise follow my method below where we blend the sauce with the onion, creating a creamier sauce and enjoying the entire onion.

The first is to chop the onion into large chunks. Then heat olive oil in a saucepan, fry off the onion, occasionally stirring, until the onion is lovely and brown all over and has caramelized. Add the basil leaves and cook about 30 seconds.  Then turn down the heat, pour in the entire bottle of passata, add salt and stir. Cook the sauce for about 30 minutes on medium heat so it simmers slowly.  Once cooled, down blend until super smooth. Enjoy over your favourite pasta sauce, as a sauce for your lasagne or cannelloni

Variations to this classic pasta sauce

If you’re looking to up the vegetable content in this sauce check out our variation to this sauce.  I sneak in carrots and zucchini and then blend them all together.  Makes a great sauce for the kids with those added vegetables.  Check out the recipe HERE

Using the same quality olive oil and passata add garlic to this sauce for a rich flavour.

You can also spice it up with a bit of heat by adding freshly chopped Birdseye chili. This small red pepper is a staple in many cuisines, and it brings a unique flavor to any dish.

For a light tomato sauce, use crushed tomatoes instead of passata. This will give your sauce a lighter texture and less bold tomato flavor.

If you’re looking for an even lighter version, we recommend using fresh Roma tomatoes.  To make this variation, blend about a kilo of tomatoes Follow the same recipe above using your fresh tomato blend instead of passata.

You can also fry up some mushrooms with garlic and add to the tomato sauce.  Make some plant-based meatballs with legumes, sauté them, and add them to the sauce once cooked.

And for the non-vegetarians, you can add any meat-based meatballs to this sauce.

The best part about making your own pasta sauce is that you have complete control over the ingredients.  Many pasta sauces from the supermarket have added sugar (totally unnecessary) and other preservatives.  This is completely whole and you can control the amount of olive oil and salt you use to adjust it to your dietary requirements.  The sauce on its own lacks protein, so if you are looking for a  complete protein meal then pair this sauce with a protein-based pasta. There are so many legume-based pastas at the supermarkets.

Frequently Asked Questions How much does the recipe make?

If you use one bottle of passata, this will make enough for a saucy bowl of pasta for 4 – 6 people. Depending on how many grams per person you enjoy, but most definitely 500 grams of pasta will soak up this yummy sauce

Can you store them in the freezer?

Yes this sauce freezes perfectly. I usually portion the sauce out so it’s enough for two people. That way if I just want to whip up a quick pasta for my two kids it’s all portioned out. The best way is to freeze in a zip lock bag. That way if you need to defrost it quickly you can pop the zip lock bag of sauce in bowl of hot water for 5 0 10 minutes.