Day 2

Well, thanks for the feedback on the future of this blog. As any writer knows there are two rules that MUST be kept in mind.

1. Know your audience.

2. Know your message.

What makes this story unique, is that I know neither. Well, actually, my audience is defined as “human beings, living in a complex world, with uncertain circumstances, who are trying to make moral and ethical decisions while keeping their job and maintaining health care”. If that’s not you, you’re probably in the wrong blog.

And the message. Well, that will unfold. Stay tuned.

I have decided to subtitle the blog “A year of living out loud mindfully, wearing slippers, while walking to Gatsal and eating soup with gratitude”. To help my loyal readers navigate the mayhem of life, I have created categories. (Don’t we wish it were that simple day-to-day.)

Today’s discovery is categories, and the email sign up widget. See it over there on the right? If you try it, let me know if you like it! I also discovered that a pedometer does one very little good if it is sitting on a shoebox in the den. And that walking in the cold rain is less fun than playing Cafe World on facebook. If that doesn’t seem profound, well, not everything is.

As for the gratitude:  much much to be grateful for, and taking a minute to say so. Rock Band, and that Yellow Submarine song, the board game Wise and Otherwise  (good for a zillion belly laughs), and all the laughter. (FYI, “I am the Walrus” is not among my top 100 favorite tunes.)

And the soup. There will be a recipe soon for an awesome soup. OH! Here it is now. From the Karash/Wood Thanksgiving Feast.

Vegetarian Hearty Tuscan Bean Stew

Quick beans:  Bring 2 quarts of water and 3 Tablespoons of salt to a bol. Pour the water over the beans and let them sit for an hour. Drain and rinse well before step 2. Serve over toasted bread.

INGREDIENTS

                  Table salt

1            pound dried cannelini beans (about 2 cups) rinsed and picked over

½         ounce dried porcini mushrooms

4 ½      cups water

1          tablespoon EVOO

1          large onion, chopped medium, about 1.5 cups

2          medium carrots, peeled and cut into ½ inch pieces, about 1 cup

2          medium ribs celery, cut into ½ inch pieces (about 1 cup)

8          medium garlic cloves, peeled and crushed

3          cups vege broth

2          medium bay leaves

1          15 ounce can deiced tomatoes, drained and rinsed

1          medium bunch kale or collard greens (1 pound), stems trimmed, leaves chopped into 1 inch pieces, about 8 cups loosely packed

1          sprig rosemary

            Ground black pepper

            Grated parmesan cheese

INSTRUCTIONS

1. Dissolve 3 T salt into 4 quarts water in large bowl. Add beans and soak, at room temp for at least 8 and up to 24 hours. Drain and rinse well. (or quick method above)
2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Place mushrooms and ½ cup water in small microwave-safe bowl and cover with plastic wrap. Cut several steam vents in plastic with paring knife and microwave on high power, 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
3. Heat oil in large dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until veggies are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 4 cups water, broth, bay leaves, soaked beans, reserved mushrooms, and cooking liquid. Increase heat to high, and bring stew to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 min to 1 hour.
4. Remove pot from oven and stir in tomatoes and greens, Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer.
5. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken.
6. Serve, sprinkled with parmesan cheese and lightly drizzled with EVOO.

From cooksillustrated.com