Monday, March 1, 2010

Welcome, let's March on

February is a blur to me, dear blogger friends. I took pictures and wrote things, but not here. I will try to fill you in on the who, what and wow of the last month as the early days of March shine in my southern windows.
It is going to be a great month, if the first day is any indicator. It will be a month of competitions, exams, and spring breaks, music and thoughts. Are you ready for Spring? Yes, yes, yes, I am.

First in the queue is a most excellent soup made on a not so sunny February weekend. sirloin, barley, vegetables and fresh graham bread, and a good book-the makings of a weekend on the couch. The recipe is from a local restaurant, and the owner said I could reprint it! Thank you, Cherokee Sirloin Room, in Eagan, Minnesota, for keeping my inside warm when my outside was frosty.

Cherokee Sirloin Soup
1 1/2 pound cubed cooked prime rib or sirloin
1/2 pound ground chuck
1 1/2 c. carrots
1 1/2 c. diced potatoes
1 c. green beans, fresh
1 c. onions
1 c. celery
1 bay leaf
2 c. cabbage
1 1/2 c. diced tomatoes (I used canned)
1/2 c. barley
1 T. sweet basil
1 T. garlic
1 tsp. thyme
1 tsp. black pepper
4 ounces burgundy wine, (opt.)
3/4 gallon beef stock
Saute the chuck, onions, carrots, celery on low for 5 minutes. Move to stock pot, and the rest of ingred. Bring to boil, reduce heat, simmer 90 minutes. salt and pepper to taste.


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