My plans to keep this blog going is coming to fruition! I spent the last two days in Las Vegas on a mini getaway. The plan was to celebrate a friend’s birthday and experience Halloween in Sin City. Seriously, this is the year of Vegas shenanigans as I went three times!! Anyway, I learned that I am getting a little too old to deal with overcrowded dance floors and have high expectations for hotel pools. Note to you Planet Hollywood, you have a ridiculous amount of space around the pool, why do you insist on only using 5 percent of the area?! And club goers, why don’t you dress up for Halloween? Halloween is better in San Diego. The plus side is I had good food, saw many professional bull riders (cowboys everywhere), got some rest and relaxation, watched my fave shows and read my book. Weekend getaways are great for catching up on things I don’t do while at home. The best feeling when I leave town is coming home and seeing my little family – Daniel and Vixen. i missed them so much!
Today, I caught up with an awesome friend, made holiday cards and cooked soup! This is quite productive for a Sunday.
Stampin Up parties are the new thing for me. I really enjoy making these cards with this group of ladies. It’s relaxing and I love sharing the cards with my family and friends. Stationery is really a lost art and people should continue to send mail again! Here are a couple of photos from today:
I can’t wait to send these cards out in the next couple of weeks. Can you believe the holidays are only a couple of weeks away? After spending a few hours card making, I came home to make a soup from a recipe I saw in my latest Rachel Ray magazine. It was good, but a tad salty. I will need to remake the soup and cut back on the chicken stock which I think is the culprit for making the soup salty! Here’s the recipe:
1 cup whole-grain (not pearled) farro
2 tablespoons EVOO
8 ounces hot Italian sausage (about 2 links), casings removed
4 cloves garlic, sliced
5 cups chicken stock (I would sub half the stock with water)
1 bunch kale, stems removed, leaves roughly chopped (about 4 cups)
1 teaspoon chopped fresh thyme leaves (didn’t use it)
Salt and pepper
2 tablespoons grated pecorino-Romano (didn’t use it)
– In a large, heavy saucepan, cover the farro with a couple inches of water.
– Cover and bring to a boil. Reduce the heat, salt the water and simmer gently until the farro is tender, about 30 minutes. Drain.
– Meanwhile, in a large saucepan, heat 1 tbsp. EVOO over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.
– Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp. EVOO.
Have a great week!!