Is It Naptime Yet

I was talking with Eden this morning and I asked her where she got her blue eyes from. Her reply.

DNA.

We talk about DNA in our house and how it tells our body what color our hair is suppose to be and what not. I just never knew Eden was listening so closely.

I was wearing my robe yesterday and Lilah was spanking my rear end. You want to know why?

She said it was and “jiggly and fun.”

Yeah. I hope she gets my jiggly rear end when she gets older and her children let her know. 😉

Today I went to Home and the Range. It’s an activity for church where we get together and share ideas about food and home and is specific to our little ward.

Today our focus was on bread and since Chris, or the woman in charge of Home and the Range, always provides soup or food some some sort, I offered to bring soup to this activity.

I made the following stew, which is really good and practically everything in it is something you can have on hand in food storage. Jon actually had my cook book open to another recipe and I saw this one and thought, “Hey we have everything but the tomatoes.”, so I bought the tomatoes and he made it while I had gastritis, and I ate it since it was before I knew I had gastritis and I was still eating some regular foods and then laying on the couch in pain because all I knew was I had to eat but eating caused pain and I had so much pain because beans and tomatoes are like the two worst things for someone who has gastritis, but it was good regardless, and today I enjoyed it pain free.

I think it’s a great recipe and it’s so easy, and it uses food storage, especially if you store beans like we do, but only have one recipe to use them, except the fact that your husband just cooks them and eats them with rice for lunch.  So if you have some good bean recipes, share them, I need them.

Tuscan Bean Stew

1 tablespoon olive oil
2 teaspoons ground sage
3 garlic cloves, minced
1 (33.5 oz.) can peeled plum tomatoes with basil, undrained, cut up
1 (15.5 or 15 oz.) can kidney beans
1 (15 oz.) can black beans, drained, rinsed
1 (15 oz.) can garbanzo beans, drained, rinsed
1/3 cup dry red wine*
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oil in Dutch oven or 3- quart saucepan over medium heat until hot. Add sage and garlic; cook and stir 2 to 3 minutes or until garlic is tender.

Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until slightly thickened, stirring occasionally.

*I use 1/3 cup water with chicken bullion, or chicken broth, instead of red wine. You can use any red wine substitute you want.