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Thursday, January 13, 2011
Texas Hill Country IDS January Meeting Next Wednesday
Tuesday, January 11, 2011
2011 Color Trends in Design and Fashion
This year’s color trends can be broken down into four basic themes: The Farm, Order, Escape, and Tribal. This colors will be everywhere in 2011, prominent in interior design and on fashion runways.
- The Farm
- Order
- Escape
- Tribal
Thursday, January 6, 2011
Bond’s Three Bean Soup
I was in the mood for bean soup after Christmas and came up with this recipe that is great for a cold day.
1 Cup Dried Pinto Beans
½ Cup Dried Lima Beans
½ Cup Dried Split Peas
6 Strips Slab Bacon
1 Onion
3 Cloves Garlic
¼ t Curry
1 T Chili Powder
1 t Salt
1 t Crushed Bay Leaf
1 t Oregano
½ t Rosemary
½ t Marjoram
½ t Thyme
½ t Basil
½ t Pepper
2 Cups Chopped Celery
1 10 oz Can Rotel Diced Tomatoes
2 14 oz Cans Chicken Broth
5 Cups Water
8 oz Pkg Fresh Mushrooms
3 T Chopped Fresh Parsley
Measure out and sort through the pinto beans, lima beans and split peas discarding any bad beans, rocks or dirt. Wash the beans, cover them in a Dutch oven and let them soak overnight. The next day, pour the water off of the beans, rinse again and set them aside.
In a small bowl combine all of the dry spices and mix them together. Set aside.
Cut up the bacon into small bite size pieces, dice the onion and mince the garlic. Put all three ingredients into the Dutch oven and brown over medium heat until the bacon is just slightly brown on the edges. Chop the two cups of celery and add it to the pot. Add the can of diced tomatoes (with liquid), 2 cans of chicken broth, 5 cups of water and the beans. Bring to a boil, cover and simmer for about an hour until the beans are tender. Add the mushrooms and parsley. Simmer another 30 minutes until the mushrooms are done. Serve with cornbread and crusty sour dough bread.
1 Cup Dried Pinto Beans
½ Cup Dried Lima Beans
½ Cup Dried Split Peas
6 Strips Slab Bacon
1 Onion
3 Cloves Garlic
¼ t Curry
1 T Chili Powder
1 t Salt
1 t Crushed Bay Leaf
1 t Oregano
½ t Rosemary
½ t Marjoram
½ t Thyme
½ t Basil
½ t Pepper
2 Cups Chopped Celery
1 10 oz Can Rotel Diced Tomatoes
2 14 oz Cans Chicken Broth
5 Cups Water
8 oz Pkg Fresh Mushrooms
3 T Chopped Fresh Parsley
Measure out and sort through the pinto beans, lima beans and split peas discarding any bad beans, rocks or dirt. Wash the beans, cover them in a Dutch oven and let them soak overnight. The next day, pour the water off of the beans, rinse again and set them aside.
In a small bowl combine all of the dry spices and mix them together. Set aside.
Cut up the bacon into small bite size pieces, dice the onion and mince the garlic. Put all three ingredients into the Dutch oven and brown over medium heat until the bacon is just slightly brown on the edges. Chop the two cups of celery and add it to the pot. Add the can of diced tomatoes (with liquid), 2 cans of chicken broth, 5 cups of water and the beans. Bring to a boil, cover and simmer for about an hour until the beans are tender. Add the mushrooms and parsley. Simmer another 30 minutes until the mushrooms are done. Serve with cornbread and crusty sour dough bread.
Tuesday, January 4, 2011
The Gift of Time Together
Our Christmas gift from my parents was a room down on the River Walk in San Antonio. They got a room for Darren and I, my brother Carter and his wife Chris and my brother Robert. We went the day after Christmas. We had a blast! It was a great gift. It was basically the “gift of time together”. We don’t get much of that these days. My parents watched our kids and it allowed us time to get to hang out and have fun. Thanks mom and dad!

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