More importantly, can my Italian bun follow along?

I used to spend the majority of my time free-lancing for newspapers, I now spend the majority of my time pretending I know what everyone is talking about when they tell me to put HTML codes, Avitars (I finally figured out those are cartoon characters in computer language) and compress/zip videos.

But I’m getting better. Hey I’ve learned English as an adult and manage to write in a second language, computer applications are only a matter of time for this Italian mama.

Apparently my children know that I’m working with New Media and that I get frustrated. They started asking me why I Twitter and if they can also get a Twitter account. They have their own ideas of what it’s all about.

My oldest daughter Luisa – she’s 8 – showed me this:

Tis’ the season to be jolly, and to count our blessings. Here, in no particular order of importance, are the ‘real’ important things I am thankful for.

I am thankful that my bun still looks good. Really good.

I am thankful for my children’s obsession with Max and Ruby, and for the clarity that makes me really, really hate Ruby.

I am thankful that I have lost all of my baby weight. Exercise, running and an unhealthy obsession with calories have paid off.

I am thankful that my husband was able to comb out a matted knot of hair from my cat’s back. Now she is her soft and overweight self once more, and I can pet her without being grossed out.

I am thankful that my hair hasn’t all fallen out during the post-partum period.

I am thankful that a man with huge ears has been elected president. This should serve as an inspiration for my infant daughter who has adorable little radar dishes.

I am thankful for Xanax, available in times of need.

I am thankful that someone invented Tivo, so I can record The Colbert Report.

I am thankful for the time you take to read my column, and especially for the mean comments I get.

I am thankful that I married someone who has an ample supply of earplugs always at hand, so that when we go to the movies, he can give me the fluorescent ones to wear during the previews, which are always too loud for me.

I am thankful for Twitter and my peeps on the web.

I am thankful for our military benefits, which make the headaches worth while.

Lastly, but not least, I am thankful that I can make a mean pasta dish. And, after many requests, here is my quick recipe version (serves 3 Italians or 6 Americans, unless one is my two year old daughter, in which case, it goes back to only serving 3).

GET: Barilla Pasta one box (penne or mini penne) and plain red Tomato Sauce, 1 large can (29 oz.). Barilla is what we use in Italy, and I think it tastes just a little better.

FOR SAUCE – IN A POT, pour in extra virgin olive oil (3 or four tablespoons). Add two or three pieces of garlic (depends on your tolerance for bad breath), half an onion, and a carrot. Add in the tomato sauce, and a teaspoon of salt, cover everything, and let it cook for about half and hour on medium or low (so it’s just bubbling at little).

FOR PASTA – BOIL the water. PAY ATTENTION: this is my dad’s secret when cooking pasta, DO NOT PUT THE PASTA IN THE WATER BEFOE IT BOILS. It’ll jinx you, only when water is bubbling put the pasta in. Cook for one minute less than what it says on the box, that’s how you make real al dente. Drain pasta. DON’T run water over the pasta, this will make it mushy – just drain it, and put the pasta back in the pot. Pour the sauce over the pasta. Mix. Add a teaspoon of butter and parmesan cheese.

Voila, the kick butt pasta recipe you can be thankful for!