Doris Beck
Well even though there are small signs that spring is around the corner Mother Nature is still giving us little bursts of winter weather. At least we haven’t had to drag out our boats like folks in Calif. have had to do.
Book Club
The February book club was held here at my house. We had a good turnout and good discussion about Orphan Train. March book club will be at Linda Weschler’s home, #301. We will be discussing Stones From The River by Ursula Heigi. An interesting book. I am reading it for a 2nd time and still find it interesting. Edy will be leading the discussion. Let Linda know if you will be attending
Recipe du jour- I’m giving you another soup recipe since it is still having winter weather.
Sausage and Bean Soup
Ingredients
2 T extra-virgin olive oil
3 cups (14 oz.) pre-diced
mirepoix or 1 onion diced, 2-3 diced carrots, and 2-3 diced celery stalks.
3 cloves garlic, chopped
4 cups reduced-sodium chicken broth
2 red potatoes, cut into ½ inch cubes
(I didn’t have any potatoes so I used about ¾ c pasta)
1/2 # Italian sausage, I buy bulk, if using sausages remove the casings. I often use Chicken Italian sausage instead of pork.
1 Can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) white beans drained and rinsed
3 T. pesto (I keep a tub of pesto in the freezer to use in soups and sauces)
Directions
- In a 4-qt. pot or Dutch oven heat 1 T. of the oil over medium heat. Add mirepoix and garlic. Cook for 4-5 minutes stirring often, until fragrant and softened.
- Add the broth and potatoes, if using, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer for10 minutes or until potatoes are just about soft. If using pasta skip this part and add the pasta just before serving with enough time for pasta to cook until cooked through.
- Meanwhile, in a med skillet, heat the remaining tablespoon oil over medium heat. Add the sausage and cook for 5-7 minutes, until no longer pink. Drain well
- Add the sausage, black and white beans, and pesto and pasta. Stir to combine. Simmer 7-10 minutes or until all is heated through.
RMC Birthdays
David Becker
Traveling neighbors
- Betty spent a couple of weeks in Palm Springs
- Otnes are in Hawaii
- Mryna is heading off to Branson with family and to hear some music.
Sad News
I’m sorry to announce the passing of Barbara Gilman. The family had a memorial service on Friday the 24th of Feb. for Barb and Jan.
Teri Bickford passed away this past week. Her memorial service will be on March 13th at 11:00 AM at St. Luke’s church.
We extend our sympathy to the Gilman and Bickford families.
Restaurant Review
Dimitris Woodstove Taverna
101 Main St, Edmonds WA
(425) 744-9999
http://kafeneowoodstonegroup.com/demetris/
Jerry and I have had occasion to visit Dimitris a couple of time in the last couple of weeks. Both times we ordered off the “small plate” menu. We were very happy with our meals and the service. The only problem is it is often a bit noisy. Parking across the railroad tracks, a short walk from the entrance.
Tips Du jour
Cooking Bacon
To perfectly cook bacon without the mess and cleanup of pan or griddle-frying use the oven, especially if you are going to cook more than a couple of pieces. Preheat the oven to 350F. Place the bacon strips on a baking sheet lined with foil. Bake for 20 minutes or until the bacon is cooked the way you like it. Transfer the bacon to a paper towel lined plate to absorb excess grease. Fold the foil around the grease and discard.
Saving Paste
Whenever you have leftover tomato paste or canned chipotles in adobo sauce, put any unused portion in a small re-sealable freezer bag. Flatten out the contents to remove the air, then place the bag in the freezer lying flat. When a recipe calls for a small amount of paste or chilies, simply open the bag and break off a piece from the frozen slab.
Everyone enjoy St. Patrick’s Day. Have a pint of green beer and/or corned beef and cabbage.