Last week, I got to see “Messiah” at Harkness Chapel at Connecticut College, visit dear friends at EF Watermelon in Old Lyme (no jewelry, though), and spent Sunday watching football and basketball.

I also bought a new car. I promised myself I would never fall in love with a car again, after I fell hard for my white VW Wolfsburg edition of my white Cabriolet. Years after that it was more VWs, my husband’s used Subarus and my last Mitsubishi Outlander. All little more than somewhat bland, utilitarian small SUVs. When I bought my new Hyundai Kona at M.J. Sullivan in New London, I hadn’t even driven it, figuring it was just one more little SUV, I drove it home, all of five miles, and fell in love again...

I am also in love with the recipe below. My daughter-in-law Nancy made it the night before Thanksgiving. It was beyond delicious but required three saucepans. I made it at home and loved it even more ... but all those pans! Then I made it in my Instant Pot. One pot. The recipe below is for the top-of-the-stove dish. The paragraph below that is for the Instant Pot.

Tortellini with Italian Sausage, Fennel and Mushrooms

Adapted from Epicurious.com

Serves 6 to 8 as a main course

1 tablespoon olive oil

1 large fennel bulb, trimmed, halved through the core, thinly sliced lengthwise, fronds chopped

1 pound spicy Italian sausage, casing removed, chopped coarsely. crumbled (I used sweet sausage)

1 8-ounce package cremini mushrooms, sliced

One sweet medium onion, chopped

4 large garlic cloves, minced

1 tablespoon fennel seeds, coarsely crushed

1/2 cup heavy whipping cream

1 cup (or more) low-salt chicken broth

1 16-ounce package frozen tortellini, pesto or cheese filling

1 5-ounce package fresh baby spinach leaves

1/2 cup finely grated parmesan cheese plus more for serving

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute, Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts, Stir in one-half cup cheese; add more broth by one-quarter cup to moisten, if dry. Season with salt and pepper, sprinkle with chopped fronds, and serve with more cheese, if desired.

To make in Instant Pot: with lid off, hit “saute” and add sausage, chopped onions (I forgot to buy the fennel bulb), garlic, mushrooms and fennel seeds. When sausage is gray to brown, hit “cancel.” Add broth (I used probably two cups of broth). Cover with lid and lock in place. Hit “pressure cook” for 15 minutes. When done, do a fast release. Hit “cancel.” Open lid and add spinach and tortellini. Lock lid and hit “pressure cook” for 5 minutes. When done, do a fast release, open lid and mix in heavy cream and grated parmesan. It was a bit too liquid for me, so, with lid off, I sauteed for about 5 minutes to reduce the sauce.

Thank you again, Amy Hunsinger. You have made me a believer!

On the Side

Each year I go to see the Eastern Connecticut Symphony Orchestra and Chorus perform Handel's "Messiah." This year it was at Harkness Chapel at Connecticut College, a lovely intimate venue.

Before the concert, my friend Joan suggested we meet at Noodles and Rice Bistro on Bank Street in New London. There were five of us and it was a cold night. I ordered tea and was pleased that the cup was as big as the mugs I have in my own kitchen. Most of us ordered entrees of pad Thai and for appetizers we shared spring rolls and a roasted duck wrap with Sriracha and hoisin sauce. Both were beautifully served.

For my entrée I chose a special, kra prow kai, a bowl of chopped chicken with vegetables in a brown sauce and topped with a sunny side up egg. It was mildly spicy and absolutely delicious. Unlike many Asian "bowls," it was not soupy, but perfectly dry, absolutely delicious and just spicy enough to make me keep eating. Can't wait to have that again.

Noodles and Rice Bistro

165 Bank St., New London

(860) 443-4444

Lee White lives in Groton. She can be reached at leeawhite@aol.com.