Tuesday To-Do’s

November 27, 2007 at 3:36 pm Leave a comment

I have to say that I thoroughly enjoyed my “me” day yesterday. Sometimes it’s just good for the soul to take a day and spend it under the covers. I did manage to wash my face and brush my teeth but that’s about all! Guess I better give me a full scrub today! HaHa

Today is going to be a label printing, basket filling, bath salt making day. We’ve only got a few more weeks of the farmers market left and we’ll be moving indoors at Victorian Square this Saturday so we’ll need extra stuff! Unfortunately they are predicting rain and possibly snow so that means we’ll have to put everything into tubs to get them indoors without ruining them. Our dried herb seasoning and the gift baskets do not do rain very well. The transition from the outdoor market to the indoor market is always a challenge. It’s so much easier to just pull up to the curb and start hauling the goodies out. Indoors we have to carry  the stuff for a block or else arrive an hour early and hope that the Starbuck’s on the opposite corner is not very busy so we can locate a parking spot. We have been known to drive around the block a few times in hopes that someone got their latte and is ready to pull out. With the price of gas that could be an expensive maneuver this year!

Our friends at Caros placed a good size order yesterday so we’ll be packing that today too. We love our restaurant customers. It’s always so nice when they even tell folks that they use our seasoning. Don’t forget that if you happen to be in downtown Lexington during the day, it’s a great place to have a wonderful breakfast or lunch. Plus, the diner atmosphere is worth the trip.

How about a good warmer upper recipe for today.

COWBOY RED BEANS’N CHICKEN SOUP

2 LB. DRIED RED BEANS

2 LB. BONELESS CHICKEN BREASTS

2 TBSP HERB’N COWBOY “DIVIDED”

3 1/2 QTS. CHICKEN STOCK

2 TBSP OLIVE OIL

2 RIBS CELERY, DICED

1 MEDIUM ONION, DICED

1 EACH GREEN AND RED BELL PEPPER, DICED

SOAK BEANS OVERNIGHT IN WATER. USING 1 TBSP OF HERB’N COWBOY, SEASON THE CHICKEN BREASTS EVENLY ON BOTH SIDES; COVER AND REFRIGERATE FOR AT LEAST 2 HOURS. GRILL CHICKEN ABOUT 6 MINUTES ON EACH SIDE OR UNTIL FIRM. DRAIN AND RINSE BEANS. IN A 6 QT POT, COVER BEANS WITH STOCK AND BRING TO A BOIL. COVER; REDUCE HEAT AND SIMMER FOR 1 HOUR. SAUTE’ VEGGIES IN OLIVE OIL FOR 5 MINUTES. AFTER CHICKEN HAS COOLED, DICE INTO 1/4″ PIECES. ADD CHICKEN, VEGGIES AND REMAINING 1 TBSP HERB’N COWBOY TO THE BEANS. BRING TO A BOIL; COVER AND SIMMER FOR 1 HOUR. REMOVE LID AND SIMMER FOR AN ADDITIONAL 45 MINUTES OR UNTIL BEANS ARE DONE. STIR OCCASIONALLY. SALT TO TASTE. THE LONGER IT COOKS THE THICKER IT WILL BECOME!

Sorry about the CAPS…I’m still in my lazy mode.

Hope you all have a wonderful Tuesday. 🙂

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Entry filed under: Food, herbs and spices. Tags: , .

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