Wednesday, July 11, 2018

Italian Sausage & Bean Soup

I am getting closer every day to defrosting the deep freezer. But as I cook through chicken, pork, and beef cuts, I'm reminded my husband really likes sausage. We have quite a few pounds of the stuff. Lacking a grill to make him go do meat & fire things, I decided to try a recipe that called for uncasing the sausage and turning it into soup.

Full disclosure: I doubled this recipe, due to massive amounts of sausage, and only then realized how much soup that'd make. So I ended up with two soup pots simmering away... and after feeding 5 people for dinner, along with cheesy garlic low-carb bread, I only had enough left for three tupperware leftovers. It's a lot of soup, but if you're feeding hungry men, you'll need side dishes!

Original Here:
https://www.allrecipes.com/recipe/236616/tuscan-bean-chicken-and-italian-sausage-soup/

Italian Sausage & Bean Soup

1 Tbsp olive oil
1 pound Italian sausage, thawed
1/2 cup red wine
1 Tbsp garlic, minced
1 onion chopped
1 Tbsp better than bullion, chicken (or 1 can broth)
1/2 package frozen okra (or yellow squash. Or both!)
1/2 package frozen chopped spinach
1 can northern white beans, drained
1 can flame-roasted diced tomatoes
1Tsp Italian seasoning*
Water, if needed, until it's appropriately soup consistency.
Parmesan for garnish (The parmesan-pecorino mix is awesome, stuff in a green can works fine, and as this is a garnish, can be served without.)

*I used Tuscany Bread Dipping Seasoning from Amarillo Grape & Olive. You're looking for black pepper, red pepper, rosemary, basil, oregano, and parsley at the least - if your own Italian seasoning is lacking one of those, add to taste. Careful with the salt, given the canned stuff & broth.

Step 1: uncase the sausage. I just squeezed the sausage out of the casing onto a paper plate, one little soup-ball-sized lump of meat at a time. Heat some olive oil in a large soup pot, and fry up the sausage. (I had to do it in batches.) While it's frying, chop the onion.

Step 2: Remove sausage, deglaze pan with wine. Add onion, saute until transparent. Add garlic, saute 30 seconds more until it's smelling awesome.

Step 3: Add sausage back in, along with everything else. Bring to a boil, reduce to simmer, let happily blend flavours to itself on simmer for at least 15 minutes. (I did it for an hour, and it was delicious.)

Step 4: taste soup, adjust seasonings, serve with Parmesan on the table to garnish.

Thursday, July 5, 2018

The spoils of the art show


My dearest darling husband looked inquisitive but accepting when I tugged on his wrist after a panel. "Come with me! I have to show you something!"

Off we went to the art show, around three corners, into the booth with Melissa Gay's art. "See it?"
"I see it." He was waiting for the next question, patiently.
"So, what do you think of it on one of our walls?" This is a question that makes artists stop and perk up, and gallery owners hustle over.  Melissa wasn't there, but I saw three other heads nearby come up fast and orient on us. Good reflexes on those artists!
Peter, the darling man, looked from me to the painting and back again. "Dear... I gave you money for the con for a reason. If you want it, you get it!"
"Yes, but it's your house, too, and I want to make sure you're happy with it." I ignored the one artist who was making "Oh-Ghu-They're-Cute" faces at the other.
Peter looked at it again, and said, "I think it'll go excellently where the Tolkein painting is hanging."
"Ooh! Yes!" And that was that. Well, okay, there was a kiss to deal the deal, but that because I'm ridiculously in love with my man.

If you want to see a much better non-cell-phone pic of it, see here!
http://www.melissagay.com/gallery/fantasy-art/21628630

LibertyCon 2018 AAR

It's interesting how space shapes human interactions. For example, take 750 people, at least 500 of whom are introverts, and put them in a hotel designed in Modern Hotel Awful with small rooms, a sparse cluster of uncomfortable chairs put in the center of the lobby, and a convention center designed on Big And Open For Huge Masses Of  People... and watch 500 people try to find a corner. And not be able to. Corners were not only at a high premium, the design of all niches and private rooms was so small that any group or gathering of introverts promptly felt overcrowded and had to explode out into the open spaces.

The con, as a result, had a rather frenetic feeling to it, and conversations were rushed, hurried, and half-done when people had to move on. There were no good areas other than where the smokers' roost outside to just sit and chat, but we made do. Also, the usual problems that come with ignoring tens of thousands of years of ergonomic design and making everything including shower faucets sharp-angled and rectangular... I'm still finding bruises from all the sharp-cornered things I encountered.

That said, the people themselves were definitely the reason I was there, not the hotel. And the people were awesome. We made the decision not to plan this year out, but go with the flow... except for two author dinners, a wedding reception, and a Christening. And the panels Peter and I were on. Which ends up being pretty scheduled anyway, but... I felt no guilt or "I gotta be there!" about missing panels, and indeed barely made it to any at all. But I found a lot of people, got and gave a lot of hugs, met a lot more people, learned a few things, had really interesting conversations, promised to go to the Tennessee Valley Interstellar Workshop next year. (Seriously. When you find yourself in a conversion with Douglas Loss and Les Johnson, and they say we should go? We should go!)

And Peter had a nice chat with another author about collaborating on a book. More on that later...

Minor personal notes: a year of weightlifting has paid off. Not just in the ability to walk all this without a cane, but also when a nurse friend waves at my torso and says "Your spinal curvature is so much better! Your carriage has improved!" Thanks, Amanda.

And I got a delivery from ACME, via an awesome minotaur courier. Given the first thing I saw him deliver, several cons ago, was a pair of fuzzy pink handcuffs to Sarah Hoyt (very long story, hilarious, but required knowing the jokes her fans were making), I was expecting something off the wall and hilarious. Peter got a book on medieval torture, which made for a lot of laughter. Ian got a bag of 3/8" nuts marked for "quarternutitis", and then had to explain why he was so utterly delighted - the story is best described here: https://thelawdogfiles.blogspot.com/2007/04/its-dead-jim_25.html
So I was a little worried when I opened mine at what I'd find... and found a bottle of Hennessy. Either I'm hard to get joke gifts for, or someone really likes me!

It did not survive the night unopened. :-)

And best of all, what really made our whole con? Was when this nice couple told us that when they'd come to our indie workshop several LibertyCons ago, we told them they ought to go ahead and publish... what did they have to lose?
They did, and they've sold over 17,000 books since then, and it's really helped their income and life.

That right there makes everything worth it.