>oaky so here is a great recipe that is always a favorite around Halloween time ( or whatever you want to call it).
Favas with Blood Sausage and Bacon aka Blood and Guts II
This dish is traditionally made with the blood sausage called botifarra negra—it is unavailable in the U.S., but morcilla or any sausage may be substituted.
1 cup olive oil
8 oz. thick-cut bacon, 1 slice left whole and remaining
slices diced3 scallions, trimmed and minced
2 morcilla sausages, 1 cut into 1⁄2“-thick slices and 1
1 1⁄4 lbs. shelled fresh young favas (about 4 cups) from
about 5 1⁄2 lbs. unshelled favas ( if you can’t find fresh canned or dried will do)
1/2 cup Red Wine (whatever you like to drink
1 bay leaf
1 tsp fresh garlic minced
Leaves of 1 sprig fresh mint, minced
1. Put oil, diced bacon, and scallions into a heavy medium pot and cook over medium-high heat, stirring occasionally, until bacon is lightly browned, 6–8 minutes. Add sliced sausages and favas, stir well, and cook for 2–3 minutes. Add slice of bacon, whole sausage, wine,garlic, bay leaf, mint, sugar, and salt to taste.
2. Add enough cold water (about 1 cup) to pot to just cover beans and bring to a boil. Reduce heat to medium-low, cover, and simmer until favas are tender and have absorbed water, 15–20 minutes. Discard bay leaf and cut slice of bacon and whole sausage into 4 pieces each before serving.
>Today should prove to be interesting. The roofing guy, Chris, is coming by so we can sign the contract and get a start date pinned down. That is hopefully after I get back from taking the boys to speech & then the library. Sometime we need to make a walmart run or the superhero won’t have face paint for Saturday’s parade.
Sam (the dog) is in quite the little mood today. Even after getting her a box with stuff just for her to play with, she still insists on chewing shoes and socks. But not my socks only the guys’. I wonder why that is?? maybe my feet just don’t stink enough for her lol.
We think we have nailed down the colors for the outside of the house. Typical victorian’s had between 5 & 7 colors on the outside. Right now we have 3 and they are ugly. so we’ll see what we can do. The corbel’s will all have to come down and we will have to find someone that can replicate them, I imagine that will cost an arm and at least 2 legs.
Hate the new diet (one can only eat so much salad) & especially that I can only seem to manage to suck down 1 1/2 cups of coffee before it makes me so sick I can’t drink anymore. I miss meat. I have been dreaming of steak. Last night it was a huge sizzling steak that was following me everywhere. Still having the pain on the left side & the idiots at the insurance co are still sitting around thinking about whether or not they will allow a gastroscope.
Okay done with that bit of bitching 🙂 Time to go get everyone dress and out the door.
Have good morning!
>In Erika’s Kitchen: Apple cornbread recipe: “I cannot look at a corn muffin without thinking about my dad. Most Sunday mornings I would go to work with him. He was a pediatrician in the…”
>So its freezing, not that I am complaining, I hate hot weather and you can always put more clothes on but, you can only take so many off. Not everyone in the house is so thrilled that the weather is finally cooler. In about 10 days we will be having our roof torn off and completely rebuilt. This normally wouldn’t be a big deal but this particular house has some “pre-existing conditions” (which is my new favorite phrase and I’ll get into that later.
Because we live in a small town and are within 300 feet of a historic building, our local codes require that any changes to the outside appearance must be approved by the city and state. This is where the fun starts.
Our house was built in 1890. It is a Brick Italianate Victorian (which we just learned that is historically, at least architectually. When we submitted the original plans for the roof everyone thought it would be approved and we could move right along.
NOT. We ended up being visited by the state historical society architect and historian, along with the city building engineer. They would like us to preserve the house and get it on the historical registry.
Okay so the 25% tax credit for being on the registry is nice, but by doing it their way it’s also about $10,000 more that just fixing the roof.
But if we don’t do it their way they won’t approve the plans- doesn’t seem like much of choice to me. Guess what we will be restoring the house. While all of this loveliness is going on I started having alot of pain in my abdomen. Doctors had no Idea what it was and my insurance didn’t want to pay for any tests citing “pre-exsiting conditions” since i am still in the waiting period. Finally after 3 weeks of harrassing Them (the merry sunshine staff from the insurance company), I had a sonogram and CT scan. Results??? Not a damn thing wrong with me 🙂 However the pain is still there and getting worse. So While the doctor’s scratch their…. mmmm let’s just say heads (although that’s not what I really think), We’ll just start guessing because They (ins co) won’t approve any more tests. We’ll treat for ulcers & see how it goes. Meanwhile, its getting colder and I don’t feel like not having a roof while I run the furnace, the gas bill has no trouble getting as high as the mortgage payment- even if we just keep it set at 66 degrees. Gives new meaning to ‘heating the whole neighborhood.
So I guess I have raved long enough this morning I really should go start fixing the raving hords (my kids) lunch before they riot.