Getting Ready For Christmas & Around The House and Gardens & Red Beans and Rice Recipe

Long Title = Long Post

I'm finished shopping and now I'm doing a little decorating. Getting ready for a tea I'm having this Saturday for the ladies and girls in my family. It's exciting.   I'm reusing my decorations from past years and adding in a few natural items such as feathers and pine cones along with a generous sprinkling of glitter.  When in doubt...add glitter!  I painted "Merry Christmas" on the mirror with a little acrylic paint.  I'm sure it'll scrape off just fine with a razor blade. 

The mirror is actually an old dresser mirror I saved from a friend who was throwing it out for his mother.  I turned it sideways and painted white first.  When I tired of that I gave it a refreshing coat of glittery gold copper paint!

I also plan on making some fun things for the tea...will post on those later as well.

I love my Carruth Studios Nativity Stone....as well as my lovely handmade angels.   We had so much fun making them in Sunday School.  I teach the 10, 11 and 12 year olds.  My favorite group to teach!  So my Nativity has it's very own host of heavenly beings!

I draped one of my roosters lovely tail feathers over the top to frame it softly!  Just like a loving hug...Sigh....

Hee Hee....Looks as if one angel is in trouble!

My cat and my dog pooped out on me while wrapping presents.  Flossie made herself comfy on top of one of the wrapped gifts.  Delta is comfortable as long as the cat's sleeping!

I've been picking so much from the garden.  The row of red beans I planted (you may remember) way back is picked and shelled.  I was concerned that it may not have time to finish before the coldest weather hit.  We've had a few nights below 40 but the beans and the tomatoes held on!  The largest plumpest ones I put in the white colander.  The ones that started to dry I put in the silver.  I'm going to cook the plump ones.  They are amazing.  So much better than dried and dried's pretty good.

I'm also harvesting: carrots, cauliflower, cabbage, beets, collards, turnips, mustard, Lima bean, broccoli....hmmm...oh yes cilantro, green onion, Roselle, dill, rosemary....that's about it right now.

I'm planting additional kale, cabbage,  and broccoli (transplants), and beets and lettuce (seed) right now.

I spread the remaining beans on a pan to dry.

Pretty.  Very pretty.  I love to feel them.

The plump ones I cooked in a crock pot....since I'd be out shopping all day....Yum

Red Beans

 

(I cook from sight so these are all approximates)

Onions (about 1/2 cup)

Garlic (about 3 to 4 cloves)

Bell Peppers  (about 1/2 cup)

Celery (about 1/2 cup)

Green Onions (about 2)

small bunch of parsley

Salt to taste

Pepper to taste

Dried Red Pepper (I use the ones I grow)

Oil (I use olive)

Red Beans (3/4 to 1 lb)

Smoked Sausage

 

Chop up all the seasonings.  Saute seasonings in oil until tender.  Add to pot with beans and water (or stock).  Cover the beans about 1 inch.  If cooking on the stove you may have to add water or stock as needed.  Salt and pepper and crumble in dried red pepper (or flakes or ground).  Cut sausage into links fry a little while in the pan.  Add to pot of beans and simmer beans until done.  They should be creamy!  Serve over rice.  I like medium grain brown rice or short grain will do too.

 

Some people put a stick of butter in their beans.  They claim it makes them creamy.  Not sure on this.  I'm not inclined to try it personally.  You can also throw in tasso, ham, a ham bone (whenever we have a whole ham I always save the bone for red beans), salt pork...hmmm I'm sure there is something else I've missed that some of the elders do.  They throw most everything in there.

 

If you have a variation I'd love to know!

 

Here's a picture my daughter took of me holding a cabbage and some carrots I grew.  She thought the cabbage looked like a wedding bouquet.  Lovely hand hmmm?



Roasted beets and carrots with olive oil, rosemary, thyme, salt, cracked pepper, and balsamic vinegar.  I boiled the carrots and beets first (separately) to make them tender.  Yum.