This is what my rain bells looked like yesterday morning when I peeked out the front door to see what was going on.
The good thing about the ice storm is that it kept me inside all weekend, so I had time to do a little cooking, a lot of cleaning, and a big project: I did about 90 percent of the work necessary to update Route 66 for Kids. I still have some phone calls to make to confirm hours and admission prices for places that don’t have Web sites, and I have to track down information about a few additions people have suggested, but the lion’s share of the work is done.
Next up: Finish a book proposal I’m supposed to have done before the end of the month and redesign Kidson66.com.
I made something good today. I didn’t have any tomatoes, so I couldn’t make chili, but I did the next best thing: a Mexican-inspired bean soup. Here’s the recipe, if you want to try it. Ron really liked it.
Anasazi bean soup
1 lb. dried Anasazi beans
Packet of dry yeast
1 large Anaheim chile
1/2 c. chopped onion
Several cloves of chopped garlic
Bacon, ham, pulled pork, or whatever you have handy
Soak the Anasazi beans overnight in water to which you have added the packet of yeast. (The yeast helps break down the sugars in the beans, making them easier to digest.) Drain beans, rinse, and boil them for an hour or so in a covered stockpot. Add onion, garlic, chile pepper, meat, and spices. Simmer, uncovered, until beans are tender, adding water as necessary to keep the soup from sticking or burning. Adjust spices to taste and serve with salt and hot sauce. Makes enough to feed an army.
Hope you had a warm and productive weekend.