Soup for the Soul http://ow.ly/sGMe3
For the last few months, I have been thinking of the American Transcendentalists and finding inspiration in their philosophy. I don’t make many resolutions for the New Year’s because I never keep them, but I will take some advice from my dear advisor H.D.Thoureau. Simply Put!
Henry David Thoreau
I have been thinking of Ralph Waldo Emerson quite a bit lately, especially while walking the dog in the woods and photographing Dead Tree Images. I was first introduced to him in high school and then later in college, his words and philosophies have always resonated within me. Ralph Waldo was an American Transcendentalist and I love this description of his movement on http://www.biography.com › People , and I also love this quote from A Cosmic View. I guess you could say I am feeling very transcendental these days!
“Emerson became known as the central figure of his literary and philosophical group, now known as the American Transcendentalists. These writers shared a key belief that each individual could transcend, or move beyond, the physical world of the senses into deeper spiritual experience through free will and intuition. In this school of thought, God was not remote and unknowable; believers understood God and themselves by looking into their own souls and by feeling their own connection to nature.'”
I love the Basque country whether in Spain or France…, it really doesn’t matter both sides are equally beautiful and equally delicious. This is a wonderful recipe that was given to me from my sister Helena. She gave it to me a looooong time ago. I wrote it on an “important message pad”. I love-making this recipe and holding that original piece of paper. The paper the recipe is written on is personal history for me and very sentimental. Do you remember those little pink pads that you would write messages on for your boss or other team members? Do people have assistants that give them hand written messages anymore?
Ooh la la or Ole! This is a wonderful one pot dinner, comforting, tasty and oh so Basque! Serve it up with rice. The leftovers are my favorite! Enjoy!
INGREDIENTS: recipe for 4
- 3 tbsp. olive oil
- 4 lb. chicken pieces
- 2 bell peppers
- 1 large onion, thinly sliced
- 4 oz. bacon rind removed and cut into 1/4″ cubes (cheating tip: use the pre cut Pancetta in 4 oz. container)
- chopped parsley
- 3 cloves minced garlic
- 2 lbs. peas (this is a lot of peas, I usually half the amount but use your judgement
- Heat the oil in frying pan over med. high heat when oil is hot brown chicken, both sides, season salt and pepper.
- Remove chicken from pan, reduce heat.
- Add onion,bacon, parsley, garlic,pepper saute till translucent.
- Return chicken to the Pan, cover and cook over lower heat stirring occasionally
- After 20 minutes take out white, leave dark for 5 min.
- Put white chicken pieces back in pan and add peas. Cooked covered for 5 minutes
I received this photo from one of my guests, and was happy to see the outcome of a week’s worth of shopping,preparing and cooking. The funny thing about being the host of the party is that I have no real recollection … Continue reading
I Love Great Quotes! I wanted to share this message on this pre Thanksgiving Day because I Love the quote and I Love Julia Child. I have been preparing for this great meal happily since Monday. I have no fears that this will be another great dinner and I am thankful to be able to prepare it with love and share it with my family and friends.
After a day of leaving Samson home alone, he decided to take his loneliness out on my new cashmere poncho. I was just telling my sister Helena how much I loved this new piece. I guess I spoke to soon. … Continue reading
When I started this blog (about a month ago), one of the many recipes I was going to stir up in my pot, at least once a week was soup . Then I was thinking every other week because the family would say “soup again” but I thought it would be fun for all to look forward to a once a week ritual…a reason to stay tuned in. I”ve cooked a lot of things recently due to inclement weather on the East Coast, but I haven’t made another soup soooo…, I was thinking I always throw together a large salad …,maybe forget the soup and go for the salad…, a new salad once a week. I can call it Salad of the Week. What do you think? I could even add in some good salad dressings recipes.
Anyway, the one thing I love about large salads is that they are super resourceful. You can use anything in the fridge. A can of beans hanging out on a pantry shelf could always act as a nice accompaniment. Hard boiled eggs, a couple of boiled potatoes, those olives that need to be used…, the list is endless.
I made a salad the other night. I loved, loved, loved arranging the perfectly chopped vegetables and placing them on a large board. Put the greens here, the purples there, the red down there, oh here comes Mr. Egg, and don’t forget the roasted butternut squash from the other night.
The board is becoming a great canvas for my chopping. I think I have created this week’s salad masterpiece.
Look what came in the mail today!!! It’s official! I am super excited about my new cards and accessories. I even had labels made soooo I can put them on all of my food gifts this year. I had my stationary printed … Continue reading