Well, we're back from the blue skies of Colorado, impatiently waiting for Spring!
We have 6-7 weeks to wind things down at the campus. We're looking forward to
this summer and especially to the fall when we will take our sabbatical. Can't wait!
I think I have more home project ideas than we'll have time and energy for, but
I can dream can't I? Seriously, this time of year I want to really get busy on things
in the house and of course Dad is thinking about all of the outside projects needing
done. I think we'd still like to seriously consider adding on so may eventually check
out that idea!
The first couple of days back Dumah was acting wierd. We couldn't tell whether she
had eaten something she shouldn't have during her 3 week visit to the "farm" or
whether she was punishing us for leaving her for that long or whether she missed the
family's 5 children and her newest canine best friend "Bob". Oh well, all that counts is
that she is back to normal---whatever that is!
Just wanted to let you know we were thinking of you. Have a great day!
Love Mom & Dad
Wednesday, March 26, 2008
Friday, March 21, 2008
Wednesday, March 12, 2008
Home Sweet Home
We had a great time in Jamaica. We went back to our favorite place, the Home Sweet Home resort in Negril. It's a shabby little place up on the cliffs with the best view on the island! Everything there is so laid back -- it's great to just hang out with the Jamaicans at the resort and sit out on the cliffs. Of course we also made a lot of trips to the beach on the other side of Negril (4min. away!) We kept saying, "it would be so fun if Jamie & Darcy were here.... "
Here's a little video of our trip...
Tuesday, March 11, 2008
For Ben, from Jamie
Curried Red Lentils with Caramelized Onions
from A Year in a Vegetarian Kitchen by Jack Bishop
Serves 4 as a main course
For the Curried Red Lentils:
2 T canola oil
4 med. garlic cloves, minced
1 T minced gingerroot
2 tsp curry powder
3 1/2 cups water
1 c unsweetened coconut milk
1 1/2 c dried red lentils, rinsed and picked over to remove any stones
salt
1/4 c chopped fresh cilantro leaves
For the Quick Caramelized Onions:
2 T unsalted butter3 med onions (about 1 pound), halved and thinly sliced
1/2 tsp salt
1/2 tsp sugar
For the Rice Pilaf:
1 1/2 c long grain rice
2 T unsalted butter
1 cinnamon stick (we just use a tablespoon or two of ground cinnamon)
2 1/4 c water
1 tsp salt
1. For the rice pilaf: Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cinnamon stick and cook until it begins to unfurl slightly and is aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork and serve.
2. For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger, and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and 1/2 tsp salt and bring to boil. Reduce the heat to low, cover, and simmer, stirring once or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat, and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste.
3. For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely brown, about 15 minutes. (If the onions start to burn at any point, reduce the heat)4. To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions, and serve.
from A Year in a Vegetarian Kitchen by Jack Bishop
Serves 4 as a main course
For the Curried Red Lentils:
2 T canola oil
4 med. garlic cloves, minced
1 T minced gingerroot
2 tsp curry powder
3 1/2 cups water
1 c unsweetened coconut milk
1 1/2 c dried red lentils, rinsed and picked over to remove any stones
salt
1/4 c chopped fresh cilantro leaves
For the Quick Caramelized Onions:
2 T unsalted butter3 med onions (about 1 pound), halved and thinly sliced
1/2 tsp salt
1/2 tsp sugar
For the Rice Pilaf:
1 1/2 c long grain rice
2 T unsalted butter
1 cinnamon stick (we just use a tablespoon or two of ground cinnamon)
2 1/4 c water
1 tsp salt
1. For the rice pilaf: Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cinnamon stick and cook until it begins to unfurl slightly and is aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork and serve.
2. For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger, and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and 1/2 tsp salt and bring to boil. Reduce the heat to low, cover, and simmer, stirring once or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat, and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste.
3. For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely brown, about 15 minutes. (If the onions start to burn at any point, reduce the heat)4. To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions, and serve.
Monday, March 10, 2008
Keeping In Touch
Don't faint! We've finally had a moment to relax now that our conference is over and we've made connections with people we wanted to see here in Colorado Springs. We're checking out of our fine accommodations in Cedar Ridge tomorrow and instead we will be in the "Black Forest" and we will be house sitting for the Tell's and taking care of their golden retriever. Did I mention that they also have a hot tub? We'll be there until this Sunday and then we'll connect with our student group as they arrive in Denver. Should be an even more relaxing time, especially since this past Saturday 45 students descended from a large bus and are currently staying at Cedar Ridge.
We are here at the collegiate office. It is already 6:00 p.m. so it's time to go have some supper. We love you all.
We are here at the collegiate office. It is already 6:00 p.m. so it's time to go have some supper. We love you all.
Thursday, March 6, 2008
Another recipe
Jamie just made this soup the other night and it was fabulous. Thought I'd pass it along to you all while we still have a few days of soup-season left.
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