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Lady Pamela's Tea Parlor

Showing posts with label Winter. Show all posts
Showing posts with label Winter. Show all posts

Tuesday, February 2, 2010

Winds of Change


“Sometimes in the winds of change we find our true direction”



T hank you for dropping by today.  Its a perfect day to ”nest” and savour the aroma and warmth of a steamy brew with a heart-warming chat .


C old! Artic, bone chilling cold.


W indy! A wind so strong that it ensures its frigid fingers


grasp your very essence.


C old! Windy!  The wind is a fierce force of nature today. I can hear the


roar of each gust, echo in the ravine outside my home.  As I watch the


cardinals perched on the barren branches, dancing hither and yon I


too feel an unsettling in my soul.


E ach day this week has brought its challenges and with that, decisions on


what direction our lives should take.  With an eye to the future, and its


uncertainties, I am trying to look at it, as opportunties, with positive


possiblities.   I suspect, if God wasn’t blowing change into my world, I


wouldn’t even take a glance outside my comfy circumstances any other


way or embrace the idea of change.

I would like to share a recipe for soup that my family enjoys on cold days, like today.
 
 
RIB STICKIN' BEAN & BARLEY SOUP
 
1  TBSP  olive oil
2             large carrots,  sliced
2             stalks celery, sliced
1             large onion, chopped
1 BOX     (900mL)    Campbell's Ready to Use Organic Vegetable Broth
1 CAN     (19 oz/540mL) red kidney beans, rinsed and drained
2 CUPS    diced plum tomatoes, fresh or canned with liquid
1/4 CUP   nucooked pearl barley
2 CUPS    firmly packed chopped fresh spinach leaves, washed
Ground pepper, garlic, your favorite herbs to taste
 
1.   Heat oil in large saucepan, over medium-high heat.  Add the carrots, celery and onion, fresh garlic.      Cook and stir until vegies are tender.
2.   Stir in broth, beans, tomatoes and barley.  Heat to a boil.  Reduce heat to low.  Cover and cook for  30 minutes or until the barley is tender.
3.   Stir in spinach and seasonings to taste .  Cook until spinach is tender.
 
I have used Campbell's Chicken Ready to Use Broth and added leftover chicken or turkey, as well.
 
 
W hat better way to serve a piping hot soup than in pretty cafe au lait cups that a friend gifted me with.
 
Photo credit "Cardinal in Snow Storm" by Jayne