Beef Neck Bone Soup in cold MS

We've been in the single digits with occasional ice, but our pipes didn't freeze. Our hearts go out to those in the extremes. Does a cold winter set the stage for a hot summer, or is that an old wive's tale?

After the F2 twisted over our house raking up the shingles and laying them down 12/21/13, we noticed our backyard pecan tree was leaning toward the middle of our house, back to front. We are grateful gravity, a sneeze, a feather-weight bird, or a feather, did not fell it, the trimmer did.

After three Deep Southern summers, I understand the need for an outside kitchen or a least a grill. The upside to cold weather is soup. It's twice blessing: when cooked and when eaten. Our Kroeger's is revamping their produce section with more variety, bright lights and mirrors. It reminds me of Whole Foods on a smaller scale. Eat the Rainbow!

The price of a roast was over the moon. I bought neck bones I browned on all sides before putting in the crockpot. The rest of my recipe was by the seat of my pants.

Saute one or more sliced onions
         chopped garlic
         sliced fresh mushrooms
Pour over the roast

Add  1 cup of red wine
         2 cups of beef broth
               
         I didn't add veggies until the meat was near tender.
        Add  more broth if you like.

I cut up fresh green and yellow peppers, zucchini and yellow squash circles, sliced carrots and parsnips, chopped turnips and rutabaga, unpeeled potatoes, and frozen sweet corn. It smelled so good cooking and tasted wonderful!

Happy Soup Saturday to you!

Love,
Maeann

2014 Red Convertible Travel Series

My friend Kim

She loves to eat. Her moans confirm it. Chicken salad with chopped celery, pecans, apples, cumin and mayo elicit oohs and aahs. When I'd bake Texas sheet cake, she just knew and popped in. Roasted veggies get her attention: purple cauliflower; white and green asparagus; snow peas; red, yellow and white potatoes, stop light and green peppers; white, yellow and purple onions; carrots; turnips and green beans with EVOO, sea salt and fresh rosemary. We love to eat the rainbow!

Her intuition guides her. She knows just when to call and just what to do or not do. She is knowledgeable about herbs and aromatherapy. Healing flows through her soft, warm hands blessing her massage clientele.

Over the last few years, I donated hundreds of Krysia's books and magazines to our local library. One afternoon last summer, she came over all excited, "I just found this magazine about England at the library and thought of you." It was the one I just donated. Ok, it's meant to be mine.

My love of France is obvious throughout my home. This past June she gave me "Lunch in Paris, A love story with recipes" by Elizabeth Bard. She didn't say where she found it, just that it jumped off the shelf at her to give to me. I enjoyed the story and recipes and have made Pasta A La Gwendal and her Aunt Joyce's Coconut Macaroons. Tonight I'm making eggplant stuffed with couscous rather than Quinoa.

When I started the book, it seemed familiar. Two chapters in I remembered I had owned one but couldn't get into it and donated it to the library. Kim, you did it again. I'm glad to have it back. Thank you, dear magical friend.

©2011 Red Convertible Travel Series