Monday, January 30, 2006
Jordan Had the Look Before Polamalu Did!
This is circa 2000.... That's Jordan with the flowing hair, Josh, Bryan holding a tiny Will, Brad, and Kit.
Thursday, January 26, 2006
Tuscan Pasta and Chickpea Soup
Mom made this for the crowd at Suzi's house on MLK weekend (AKA Bryan's birthday weekend) this month. This recipe serves 8 (so I think she must have doubled it!).
Soup:
1 T. olive oil
1 1/2 tsp marjoram leaves
1/2 crushed rosemary
1 clove garlic (minced)
2 cans of chick peas (garbanzo beans, ceci beans), drained/rinsed
2 14.5 oz cans chicken broth
1 14.5 oz can diced tomatoes (don't drain)
1 c ditalini pasta
1 oz pkg baby spinach/6 oz sliced spinach leaves
Dressing:
2 T olive oil
1 tsp basil leaves
1 tsp marjoram leaves
pinch ground pepper
SOUP: Heat olive oil with marjoram, rosemary, and garlic in large saucepan on medium-low heat till fragrant. Do not let garlic brown. Stir in chickpeas, broth, tomatoes, and water; bring to boil on high heat.
Reduce heat and simmer 20 minutes, stirring occasionally.
While that's simmering, cook pasta. Drain well; rinse under cold water.
Spoon half of chickpea mix into blender and blend till smooth. Return that puree to the soup pot, and then stir the pasta and the spinach into the soup, too. Cook on medium heat till spinach is wilted, stirring occasionally.
Ladle into serving bowls and drizzle with dressing just before serving.
DRESSING: Heat the olive oil, marjoram leaves, and the pinch of red pepper in a small saucepan on low heat for five minutes. Strain through small sieve into serving bowl. (Rachel did the drizzling and the serving for us!)
Soup:
1 T. olive oil
1 1/2 tsp marjoram leaves
1/2 crushed rosemary
1 clove garlic (minced)
2 cans of chick peas (garbanzo beans, ceci beans), drained/rinsed
2 14.5 oz cans chicken broth
1 14.5 oz can diced tomatoes (don't drain)
1 c ditalini pasta
1 oz pkg baby spinach/6 oz sliced spinach leaves
Dressing:
2 T olive oil
1 tsp basil leaves
1 tsp marjoram leaves
pinch ground pepper
SOUP: Heat olive oil with marjoram, rosemary, and garlic in large saucepan on medium-low heat till fragrant. Do not let garlic brown. Stir in chickpeas, broth, tomatoes, and water; bring to boil on high heat.
Reduce heat and simmer 20 minutes, stirring occasionally.
While that's simmering, cook pasta. Drain well; rinse under cold water.
Spoon half of chickpea mix into blender and blend till smooth. Return that puree to the soup pot, and then stir the pasta and the spinach into the soup, too. Cook on medium heat till spinach is wilted, stirring occasionally.
Ladle into serving bowls and drizzle with dressing just before serving.
DRESSING: Heat the olive oil, marjoram leaves, and the pinch of red pepper in a small saucepan on low heat for five minutes. Strain through small sieve into serving bowl. (Rachel did the drizzling and the serving for us!)
Tuesday, January 17, 2006
Jane Wimberly Ayars' Grandchildren
Monday, January 16, 2006
Greetings....
A first post probably ought to be more carefully thought-through than this will be --- here's just a note to say that I had a wonderful time with family this weekend and thought having an extended-family blog might help serve as a clearinghouse for family info (rumors, stories, recipes, photos, vacation plans, sermon links, upcoming performances). What's here is rather bare bones (the family skeleton!): please add to this directly (through posts or comments) or by sending me things you'd like me to share by adding to this site.
