That didn’t take long
One load of slab wood in by fire
One load of split logs next to it
Another on porch (at least 50 pieces of wood total)
Love the two wheel cart. Can pull it from wood pile to porch & inside just next to fire to unload.
Cats are outside playing on wooden fence
Dogs fed and in again getting warm!
Readjusted the antenna for Wifi.
And I just finished eating a banana, bacon and 2 waffles with maple syrup. Love the frozen quick serve. Now what? To early to bake quiche.
Now, you sit down, put your feet up and relax for a bit.
And catch up on the thread.
I had a banana and waffles too, no bacon, will have to buy some.
I over-filled the waffle iron, now need to go clean up my mess.
I have been meaning to post this for over a week...........
https://www.bluezones.com/recipe/longevity-minestrone-soup/
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Someone was on Hallmark making this soup said the people in this blue zone area ate the soup every day for lunch with a glass of red wine.
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INGREDIENTS
1/2 cup dried peeled fava beans
½ cup dried cranberry beans
1/3 cup dried chickpeas
7 tablespoons extra-virgin olive oil
1 medium yellow or white onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped (about 2/3 cup)
2 medium celery stalks, chopped (about 1/2 cup)
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes (about 31/2 cups)
3 medium yellow potatoes, peeled and diced (about 1½ cups)
1½ cups chopped fennel
1/4 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh basil leaves
2/3 cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated pecorino Romano (about 2 ounces, optional).........
This bountiful dish is eaten for lunch every day by the world’s longest-lived family, the Melises...............
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Traditionally, it is made with whatever is growing in the garden, but it always includes beans and fregula, a toasted pebble-size semolina pasta that is popular in Sardinia. Fregula can be purchased at Italian markets or online. If you can’t find fregula, any tiny pasta, such as Israeli couscous or acini di pepe, will do. My version also takes a little time to cook. As Gianni Pes points out, a longer cooking time melds the flavors and enhances the bioavailability of more nutrients, such as the lycopene in tomatoes and carotenoids and other antioxidants. A shorter cooking time will make a tasty dish as well, but nutritionally inferior. Traditionally, the minestrone is accompanied with slices of pane carasau, or Sardinian flat bread.
Your posts always make me want to live with you, just sounds so peaceful and homey.