I'm Happy to be Back!

  
I hope you all had a wonderful Easter!

Many thanks to all of you for your kind comments regarding Bill and his knee replacement surgery!  He's
doing great and is starting to swing his golf clubs now.

And, regardless of what he says, I was no Nurse Ratched!  

Many thanks also, to our older son, Bubba, for all the good assistance he gave his dad.  

Now, to the soup!  With some leftover ham from Easter, a bag of navy beans and chilly weather, it's a soup kind of day today:  Bean soup with ham!






This is an easy recipe that will take a little time, but not a lot of effort.  It's hot, comforting and loaded with good flavors!  

Navy Bean and Ham Soup 
Printable recipe

Ingredients: 

1 pound dried navy beans, sorted and rinsed
4 cups low-sodium vegetable broth
2 cups water
1 large onion, chopped
3 garlic cloves, minced
½ teaspoon dried tarragon
1 teaspoon crushed red pepper flakes
1-2 cups ham, cut into bite-size pieces


Method: 

Add beans, broth and water to large pan and bring to a boil over high heat.
Add remaining ingredients and bring to a boil again.
Reduce heat to medium-low.
Cook until beans are tender, 90 minutes to 2 hours.
To thicken, mash a few beans at a time to the side of the pan.
Stir well and serve.



ENJOY!








“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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