Yay! Today I got a box of gorgeous vegetables plus peaches and a watermelon delivered right to my office! Green beans, peas, squash, tomatoes, peppers, eggplant, sweet potatoes, onions, carrots, plus the fruit I mentioned. Can’t wait to dig in!
Another round-up of links that make me think:
~ I’m feeling quite world weary these days. Everything, and I mean everything is politicized. Doug Wilson articulates this well:
…it is unseemly to politicize these horrors when the families are still weeping. Whether the issue is gun control or something else, whenever a hard sell comes in the immediate aftermath of a tragedy, the only thing it makes me want to do is wonder at how boorish some people can be. If this the case when the political issue is arguably connected, as with gun control, how much more is it the case when it is so obliquely related? Did the alleged shooter even know about the [Confederate] flag? Boorish behavior can be exhibited by either side. If one man starts a roaring debate in favor of gun control the same day of the shooting, the situation is not improved if an advocate of open carry does the same thing the next day. The families involved, who include godly Christian people calling for repentance and a turn to Christ, ought not to be distracted by apparatchiks trying to make some political hay out of their grief.
~ I recently made this crispy baked okra, and it was soooo good.
~ If you use Chrome as your browser, you may want to reconsider.
Well, that’s 3 days in a row of blogging. And I pulled my camera out of the cabinet. Baby steps. 🙂
For years now, I’ve made this soup on Christmas Eve. This year we had it a bit early to celebrate with Will and Anna. It’s hearty and perfect on a cold day (which we did not have this time!). I wish I’d thought to take a picture or two.
2 lbs bulk Italian sausage (I use mild)
2 c. onions, chopped
2 c. carrots, diced
4 c. fresh mushrooms, sliced
2 cloves garlic, minced
8 c. chicken broth
2 cans (14 1/2 oz) Italian-style stewed tomatoes
2 cans (1 15oz and 1 8 oz) tomato sauce
2 cups small pasta (I usually use whole-wheat mini penne)
4 c. fresh spinach, chopped
2 c. Provolone cheese or fresh mozzarella, diced
1/2 c. Parmesan cheese, shredded
5 T. thinly sliced fresh basil
Brown sausage in a large dutch oven or stockpot over medium high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth, stewed tomatoes (unless you want big chunks of tomato in your soup, it’s a good idea to run a sharp knife or kitchen scissors around in the can before you add the tomatoes), and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to pasta directions. Stir in spinach and cook until wilted.
Divide Provolone or mozzarella cheese among serving bowls, and pour soup on top. Garnish with Parmesan and basil.
This makes a big pot of soup, and leftovers are good. You could easily half the recipe. The pasta soaks up the liquid as it sits, so when you reheat, you might want to add more chicken broth to thin it out.