Yesterday’s foot spa session resulted in all of those bubbles. I was comfortably lost in the world of celebrity news when I looked over the top of my magazine and noticed this massive foamy mess that had almost hit my knees and poured onto my carpet.
No, no! That’ll tell me never to neglect a foot spa’s bubbling capabilities again!
On that note, does anybody ever go to a foot spa? If the response is a resounding NO, I’m either super awesome and retro or just plain sad!
My stew, as well as my pampering session, was a highlight of my weekend. Several of you have requested that I share the recipe for the Mediterranean Bean and Vegetarian Sausage Stew that I featured in yesterday’s column. Since it was so delicious, I figured it warranted its own message.
Here it is…
*Please keep in mind that this recipe was created especially for me to freeze, hence the vast amounts. Feel free to tinker with the quantities; I’m not picky!
Mediterranean Bean and Vegetarian Sausage StewCourse: Uncategorized
1 pack of vegetarian sausages cut into rounds (I used Cauldron)
1 fennel bulb
1 red onion sliced
300g of butter beans
a handful of mixed olives
2 cloves of garlic grated
4 sliced chestnut mushrooms
5 large tomatoes skinned and deseeded (or use tinned)
2 tbsps of tomato puree
2 tbsps of red wine vinegar
1 tbsp of mixed herbs
chopped flat leaf parsley (optional)
- Enable the red onion to sweat for 5 minutes in a small amount of oil, until softened but not brown. Cook for a few seconds after adding the garlic. Stir in the sausages, onions, and fennel, stirring sometimes to brown the sausage rounds somewhat.
- Then add the tomatoes, tomato puree, red wine vinegar, mixed herbs, and seasonings to the tomato sauce and coat the vegetables in it. Pour in sufficient stock to completely cover the ingredients. The amount of stock you use can differ on how rich or thin you like your sauce to be. Allow 10 to 15 minutes for the stew to boil, adding more stock if required. However, the butter beans and olives may be mixed in at the last minute to cook it up.
- Season to taste and serve with parsley as a garnish.
- It’s now time for me to eat a dessert. Hope you have a wonderful evening!