and a blue cheese/apple/celery salad. It rained really hard here all night and a cold front is coming through. Good day to bake .

Gonna give this a try with all the peppers I picked from the garden. Mr. Ultra loves him some kielbasa so we will make it a stew with some rice and the sausage. Hopefully I remembered to get some good Hungarian Paprika last time I was at Penzey's.
[link:http://www.timvidraeats.com/2011/09/hungarian-lecso.html|

I have some left over scallops, asparagus, tomato saute from last night so I'll just add another tomato to that and serve it over long peels of the huge zucchini I pulled out of the garden.

Cornbread. I will share leftovers with my neighbor who is having a tooth out tomorrow.

The recipie for the soup?

Pick over 1 lb. of white beans (or any kind of beans you like) and soak them overnight in cold water. Drain off the water, cover them with more water (1/3 beans + 2/3 water), add chopped carrots, celery, onion, bay leaf, thyme, and a clove of garlic,and simmer until the bean skins begin to split, then add salt. I had a ham bone that I'd saved in the freezer and I dropped it in the pot with the veggies. Cook until beans are tender then cool off in the pot. Remove the bones (if you put them in) and the bay leaf. Wash about 1/2 lb. of collards, Swiss chard, or kale, and chop into short ribbons while you bring the pot back to a boil. Add the greens and cook for 15-20 minutes longer, adjust seasonings with more salt and add pepper, and there you have it! Soup is on!

I just winged this recipe so feel free to improvise. Good luck to you, and let us know how it turns out!

It does sound good.

It's such a healthy soup, too! I started making soup like this when I started working with the homeless outreach. They take food into NYC 6 nights a week, and whatever donations they get such as socks and toiletries. Anyway, a lot of those folks need all the B vitamins they can get and beans with greens covers a lot of nutritional bases. I hope you enjoy it!

Had left over sharp cheddar mac 'n cheese. Ground pork sausage meat that needed to get into a pan. Carrots, white onions, green cabbage, garlic. Sour cream. Chicken stock. Paprika, cinnamon.

Cut up the veggies thin, sauteed in oil a for a bit, added the ground pork. Added a hefty dose of paprika and some cinnamon. Turned all till the pork was just done. Mixed the left over mac 'n cheese with sour cream and some chicken stock. Turned that together in the pan with everything else and simmered till carrots were fork tender and the kitchen smelled like pork, paprika, sour cream and cinnamon.

I love it when it works...

that sounds incredible and i am pretty sure my husband would love it.

With a little Indian pickle because I like mixin' it up!

Two days ago I braised a chuck roast (poor Chuck).

Last night there was still some chuck, so I added veggies for a quick dinner.

Tonight no more chuck, but the broth and veggies are still there. So I diced some tofu, added to the broth and am simmering now.

Wow, Pinto, that sounds really good.

I had a salmon sandwich a friend fixed me and some potato salad. Appetizer was some nacho chips and salsa.

Not feeling very ambitious tonight. It is raining and blowing and just the time to call it an early night and read books in bed.


Cher