Hello Effurybody & Effury Kitty! It's Caturday! And it's the lazy, crazy, hazy days of summer around here.
First off, Mummy asked me to thank you all for your good wishes at her recent health scare
adventure. She is feeling much better now!
We's just all hanging out and nappin as much as we can, soakin in the sun for we know that the cold grey days of the rainy season will be coming soon. But till then, it's naps for us.
Since this is her 900th post, Mummy was looking at the stats for her blog that are provided by the ebil blogspot - and she wonders why there would be 100 page views from Russia in the past week, or why sometimes it lists the referring sites and it is a web site that sells "medicines for guys" - She wonders what the heck that is all about...
The Shepherd is harvesting his cabbage crop this afternoon and Mummy will chop it all up to make coleslaw for their church BBQ tomorrow. She's also going to snap 7 pounds of green beans - they are expecting about 30 people - so she'll be busy this afternoon.
Speaking of Green Beans, I know that she also promised you the new recipe that she came up with for Bean Salad earlier this summer. She said it was so good that she and The Shepherd were both eating it by the bowl full! She said you could put any combination of beans and vegies in it. The fresh green beans really added a lot to the flavor and texture. It might also be good with fresh broccoli or cauliflower bits in it. or throw in a can or corn and add some Chipotle pepper sauce to the dressing - Yum. But she made it with the following recipe -
- 1 can dark red kidney beans, drained
- 1 can yellow wax beans, drained
- 3 cups fresh green beans (or one can, drained)
- 1 can garbanzo beans, drained
- 1 can black beans, drained & rinsed
- 1 large onion, quartered & sliced very thin
- 1 medium red bell pepper, quartered & cut into thin slices
- ¾ cup Cider Vinegar
- ¾ cup White wine vinegar
- 1 ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 1 tsp. Tastefully Simple “Garlic Garlic” or 1 cloves garlic, minced
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 teaspoon coarse-ground pepper
In a large bowl, combine all vegetables. In a 3-quart saucepan, combine vinegars and remaining ingredients. Bring to a boil, whisking to emulsify oil & vinegars. Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times. To serve, scoop with slotted spoon into serving dish, saving marinade to make more bean salad. Makes 6-8 servings (about 8 cups). Note: Salad can be stored in refrigerator up to two weeks, but it is so tasty, it won’t last that long. You can keep adding more beans & veggies if you want. If you double the recipe for a picnic, etc. don’t double the dressing, just go half again as much - doubled, the salad fills my big yellow Tupperware bowl.