So I pushed and I prodded myself and I accomplished more than I expected. I took care of online registration at Princess Cruises. I got into the State of Florida Retirement website and got as far as I could. I prepared red beans and rice and that is the recipe I am going to share with you today, whatever day today is. I've got myself set to call the Princess Travel Lady in California just as soon as Pacific Time has turned into working time, so I can refine our airline and hotel reservations. God willing, I'll make it toTai Chi tonight. (Didn't happen.)
Somewhere I lost Wednesday. I went to the therapist - drove there, first time driving in a week - but I had electric needles in both hands, and flash hallucination of color patterns. One flash of overall color, then back to normal. Reminds me of a project I did in 12th grade art. But I had these flashes at 4 different times today, different colors, all bright. Shiny, and just a bit scary.
The Princess Travel Lady called back and is trying to initiate my idea, but the airline schedules are not cooperating. The Pope and Donald Trump are having a papal pissing match, very sad. The President is not going to attend Justice Scalia's funeral tomorrow, which borders on treason. Instead, he sent Old Joe and Dr. Jill, who have already had their fair share of funerals this year and deserve a break.
This is a non-meat version of red beans and rice, from chef Robert Irvine at Food Network. I made a few minor changes, but here is Chef Irvine's recipe just as it appears on the Food Network site.
2 tablespoons extra virgin olive oil
4 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced small
1 green bell pepper, stem and seeds removed and small diced
2 (15 oz.) cans Goya small red beans, rinsed in water and well-drained
1 teaspoon granulated onion
1 teaspoon granulated garlic1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon fresh thyme leaves, chopped1 tablespoon Crystal hot sauce
1 tablespoon butter
1 tablespoon sliced green onions (green part only of the thinnest green onions you can find)
Heat olive oil over medium heat in a large saucepan. Sauté the vegetables, starting with the onion; let them cook until softened, then add the celery; after time to soften the celery, add the garlic and bell pepper and cook until all the vegetables are very tender. Stir in the small red beans, granulated onion, granulated garlic salt, pepper, thyme leaves, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
In a medium saucepan, bring the chicken broth and water to a boil and stir in the rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes, covered. Uncover the saucepan and fluff the rice with a table fork. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with the green onions.