Wednesday, July 25, 2007

Fog and Soup

Our bedside alarm woke us at five minutes till 8:00am, just a few seconds before we were instructed to catch the morning report over our National Park Service Radio. We could already predict the main attraction: FOG.

Chuck our faithful caretaker for the week walkie-talkied us soon after and asked us if we felt like a couple of kernels in a bowl of fresh popcorn.

We got up soon after (early for a couple of musicians), made tea and worked on composing our piece about birds until Andy made his nearly famous fried rice for lunch. Then, we worked more in the cabin until the first hints of cabin fever set in. It was 2:30pm, visibility--50 feet :) (See our foggy photos here)

I made some homemade three bean and legume minestrone when we got back from our foggy walk then we went to bed.

3 Bean and Legume Minestrone Soup

2 carrots, chopped
1/2 onion, chopped
2 potatoes, chopped
1 tsp dried dill
1/2 tsp dried oregano
1/2 cup each, garbanzo beans, black-eyed peas, and canelli beans, soaked overnight.
2 garlic cloves, minced
1 bay leaf
1/2 cup fresh parsley, chopped
1/4 cup lacinato kale leaves, thinly sliced
1 can diced tomatoes, "Muir Glen" is the best
2 TBS olive oil

1. Saute veggies in olive oil till soft, then add dried dill and oregano. Add soaked black-eye peas and canelli beans and 2 cups water. Boil 15 minutes. Then, add garbanzo beans, bay leaf and half the parsley, greens and tomatoes. Partially cover and cook 40-60 minutes.

2. Salt to taste, then serve with the rest of the fresh parsley over the top. If available drizzle with additional olive oil and a hand full of pine nuts scattered on top.

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