I miss meal planning. I miss routine. It has taken a few months to get into a rhythm with the baby and all. (Have I mentioned she is a very loud squawker?) But we are getting there. Meal Planning Monday shall return.
In the meantime, we have been living off a lot of soups and big salads (thanks to many of your delicious recommendations). This soup here (or slight variations of it) has been made almost once a week in our house this winter. We never seem to tire of it. It is so delicious, healthy, and uses up vegetables from the garden that might not otherwise get eaten. It is also a perfect way to eat Rancho Gordo beans, which we have been obsessed with for about a year now. Seriously, if you haven't discovered Rancho Gordo, do yourself a favor and go to their site and buy some. You have never tasted beans this delicious.
Tuscan Farro and Bean Soup
In the meantime, we have been living off a lot of soups and big salads (thanks to many of your delicious recommendations). This soup here (or slight variations of it) has been made almost once a week in our house this winter. We never seem to tire of it. It is so delicious, healthy, and uses up vegetables from the garden that might not otherwise get eaten. It is also a perfect way to eat Rancho Gordo beans, which we have been obsessed with for about a year now. Seriously, if you haven't discovered Rancho Gordo, do yourself a favor and go to their site and buy some. You have never tasted beans this delicious.
Tuscan Farro and Bean Soup
from Gourmet, August 2006 (R.I.P.)
1 cup dried borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
2 1/2 teaspoons salt
3-4 cups chopped greens (chard, beet greens, kale, etc.) (optional)
1/2 teaspoon black pepper
Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Drain well.
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (I often skip this step because I like the texture of the Rancho Gordo beans so much), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. If using greens, add to pot and cook until wilted (about 5 minutes). Stir in pepper and serve drizzled with additional oil.
1 cup dried borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
2 1/2 teaspoons salt
3-4 cups chopped greens (chard, beet greens, kale, etc.) (optional)
1/2 teaspoon black pepper
Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Drain well.
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (I often skip this step because I like the texture of the Rancho Gordo beans so much), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. If using greens, add to pot and cook until wilted (about 5 minutes). Stir in pepper and serve drizzled with additional oil.
JuJu would be all about the tulle skirt.
That's right....it's a freaking "vintage sun suit." Oh my.
This is the cutest ride-on toy I've seen.
Princess and the Pea.
These cute pencil cases...for a gift I'd throw in some of their colored pencils and one of these cute French school notebooks: 
All items 
10. Also, Rubber Band Wrists. Need I say more? 
