As you can tell, I have been lacking in my posts. I am trying to go too many directions at one time and something has to suffer, in this case it is the blog. For that, I am sorry. I really enjoy putting my thoughts or tidbits about my life in writing. Right now, tho, I have to balance what I can and this is where the teeter totter hits the ground on occasion.
I am constantly learning between school and my mentor. It seems like my brain will explode with all the new knowledge. The small breakthroughs with dogs who are are afraid of everything or the wild child dogs that are learning impulse control and starting to have a little family harmony, these let me know I am on the right path.
This is Napoleon, who, unlike his namesake, does not want to take over the world and is working hard on his impulse control.
This is Peanut, who would give a scaredy cat a run for it’s title. Little by little he’s coming out of his shell, tho.
I try to get into the kitchen but I don’t have the time for creativity in there that I would like. The closest I’ve come is this Sausage Minestrone soup.
2 Tbsp Olive Oil
1 pound Italian sausage
2 large carrots, chopped
salt and pepper (go easy on the salt…more can be added at the end)
Pinch of crushed red pepper
2 red bell peppers, chopped
1 medium onion, chopped
6 garlic cloves, minced
1 cup white wine
6 cups reduced-sodium chicken broth
2 cans (15 ounces each) white navy beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 bay leaves
2 tsp dried oregano
1 tablespoon tomato paste
2 cups ditalini or other small pasta
Shredded or shaved Parmesan cheese
In a 5 quart pan saute onion and carrots over medium heat until the onion is almost translucent; Add the garlic, red bell pepper, sausage, crushed red pepper, salt and pepper. Break up the sausage as it cooks.
Stir in the broth, beans, tomatoes, bay leaves, oregano, tomato paste and wine. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. (Can be cooled and frozen at this point.) Bring to a boil. Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).