So I joined the “Communications Committee” last night at MNUMC, actually I think P. Howard signed me up when I asked “Who updates the website calendar?” I learned the lesson of asking who does what in a work setting – I suppose I need to learn that in my Church life as well LOL… Actually the team is so upbeat and casual, I think I may like it and * Gasp* learn some real Web design stuff if I am not too scared! I am tasked with trying to keep the calendar up to date, so that will hopefully happen and attract more people to the Website knowing that they can find out the upcoming events.
I think I am going to need to take my laptop to the next meeting though- I wanted to run from the room when I looked around and everyone started pulling out Ipads/Macs and other Laptops… and there I sat with a mini notebook and a pen that had a chewed cap .. thanks to the previous nights L.I.F.E meeting attendee Jerry P.
I want to be techy- I think knowing that “language “ is one of the coolest things in the world, but by the time I left the mtg at 8:45 pm, I ran thru the door at home to finish making the homemade chicken stock I had started before I left the house at 7 pm.. I KNOW my way around the kitchen, I can run circles around others when it comes to frugal cooking … it is soothing. Someday maybe Cloud tags will also be soothing to me!
I have been wanting to use my *new* 22 quart pressure canner, I say new cause I have only ever looked at the instructions never taken the actual cooker out of the box since I bought it 2 years ago. I found on another blog about pressure canning pinto beans and chicken stock too, I think these will be my first attempt.
Tonight we are having Bean Counter Chowder the recipe is from Taste of Home Dinner on a Dime. In Italics is the substitutions/additions cause I don’t cook without adding and subtracting!
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 2 garlic cloves, minced (I used 3)
- 1 medium tomato, chopped (I used a can of Diced Tomatoes with oregano and garlic)
- 2 cans (14-1/2 ounces each) chicken or vegetable broth (Used my homemade Chicken stock I made the night before)
- 1-3/4 cups water
- 1/2 teaspoon each dried basil, oregano and celery flakes( I used celeryseed)
- 1/4 teaspoon pepper
- 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained(I used 2 cans )
- 1 cup uncooked elbow macaroni
- 1 tablespoon minced parsley
- ¾ Cup Lentils which I cooked first for about 30 minutes cause I used Brown lentils and they take about 45 min to cook.
- In a large saucepan, saute onion in oil until tender; Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
- Reduce heat; simmer, uncovered, for 15 minutes or until macaroni is tender. Sprinkle with parsley. Yield: 8 servings (2 quarts).
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