I just want to pass this on because it's been such a sweet experience for us.
A couple months ago, George brought a magna doodle into his room to play with. The next morning I found he had left me a cute little drawing on it. He kept leaving us drawings every day so we started leaving drawings back. George said he ran out of ideas so he started leaving us notes on his magna doodle.Usually sweet love notes, or something having to do with our day. Even though technically the magna doodle is Ben's, Ben liked the idea and started leaving us notes on papers. Now I have to admit, little kid notes are so hard for me because I want to keep every single one and I know I just can't, so after a couple weeks, we bought another magna doodle so Ben could leave his own notes to us. I feel like now I can have the memory of sweet interchanges without feeling like I'm drowning in papers I don't want to throw away. Now every night before we go to bed, we go into the big boys room, find their notes or drawings and write back to them. It's one of the highlights of our day.
Another idea someone shared at book club last night is she puts a notebook under her kids' pillows and writes questions in them for the kids to answer. Just any little questions like, "who's your best friend?" or "what made you happy today?" I thought that was a great idea, and what I'm thinking is maybe when they're little we can use magna doodles and as they get older, we can move up to the notebook, or maybe I'll just do both :)
I love the idea of keeping an open line of communication out there, and having a place to express our love in a sweet way. So now you know.
Black Bean Soup
Makes: 6 servings
Yield: about 7 1/2 cups
ingredients
Makes: 6 servings
Yield: about 7 1/2 cups
Prep: 1 hr 30 minsCook: 1 hr 15 minsStand: 6 hrs to 8 hrs(soak) overnight
ingredients
- 1cup dry black beans
- 2cups chicken broth
- 2cups water
- 1cup chopped onion (1 large)
- 1cup chopped celery (2 stalks)
- 1teaspoon ground coriander
- 1/4teaspoon salt
- 1/8 - 1/4teaspoon crushed red pepper
- 4cloves garlic, minced3 tbsp dry sherry (optional)
- (8ounces cooked, smoked turkey sausage or Polish sausage, chopped)
- Dairy sour cream or shredded Monterey Jack cheese (optional)
- Snipped fresh cilantro (optional)
directions
1.Rinse beans. In a large saucepan or Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2.Return beans to saucepan. Stir in chicken broth, water, onion, celery, coriander, salt, crushed red pepper, (sherry), and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 12 hours or until beans are tender.
3.If desired, mash beans slightly. Stir in sausage; heat through. If desired, serve topped with sour cream, cheese, and cilantro.
4.Makes 6 servings (about 7 1/2 cups)
from the test kitchen
- Equipment Slow-cooker directions:Prepare as above through Step 1. In a 3 12- or 4-quart slow cooker combine chicken broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Stir in beans. Cover and cook on high-heat setting for 5 to 6 hours. If desired, mash beans slightly. Stir in sausage. Cover and cook for 30 minutes more.
- Variation Shortcut Black Bean Soup with Sausage:Prepare as above, except omit dry black beans and the 6 cups soaking water. Decrease chicken broth to 1 1/2 cups. Rinse and drain two 15-ounce cans black beans. In a large saucepan combine beans, broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in sausage; heat through. Makes 4 servings (6 1/2 cups).Nutrition Facts per 1 1/2 cups: 268 cal., 8 g total fat (2 g sat. fat), 1,421 mg sodium, 35g carbo., 11g dietary fiber, 25 g protein.Daily Values: 1% vit. A, 8% vit. C, 13% calcium, 19% iron.Exchanges: 1 Vegetable, 2 Starch, 2 Lean Meat
nutrition facts (Black Bean Soup with Sausage)
- Servings Per Recipe 6,
- Calories 198,
- Protein (gm) 14,
- Carbohydrate (gm) 24,
- Fat, total (gm) 6,
- Cholesterol (mg) 29,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 682,
- Potassium (mg) 603,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Vegetables () 1,
- Starch () 2,
- Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet






