Happy Saturday homies.
A few quick things today---first off...this coming Wednesday prepare to join in a fun link-up that my brilliant partner in crime Gay came up with. The theme is "If I Were A Boy..." (channel your inner Beyonce for a moment). Put your "man mind" on, write your post, and come link up Wednesday! I'm already suspecting that we will have some stellar ideas on how we would all handle manhood. If you are needing an example of what we mean--here are a few of mine: I'd wake up 15 minutes before needing to leave the house in the morning, maybe 10. Tops. I'd also forget about buying a lady flowers--convertibles speak much louder to the heart, and so on. Let's have fun with this. I know I'm planning to.
Second thing to mention--it's time to start thinking about February sponsorship. I have some fun things up my sleeve that are going to take place around here next month (hint: $1,000 giveaway. say what..) I'd absolutely love to have you hang out with me next month. You can check out my options + consultation gig over here.
And last but not least..no weekend is complete without a fabulous new recipe to try.
Amanda--take it away.
Every other weekend I will be sharing a recipe with you from one of my favorite bloggers, Amanda from Marshalls Abroad. Amanda documents her life beautifully through her blog and also has a passion for creating incredible dishes for you and I to enjoy (which in return makes us 10 pounds heavier. minor details). I hope you enjoy her contributions as much as I do! Make sure to go visit Amanda on her own space to receive tons of other fabulous recipes, breath taking photos, and a great voice in this blogging world.
Enjoy today's recipe....
Pasta e Fagioli
Pasta e Fagioli
1 yellow onion, finely chopped
4 cloves of garlic
1 carrot, finely chopped
1 bunch fresh kale, chopped
1 large sprig of fresh rosemary
2 cans cannellini beans
1 can kidney beans
1 quart organic, low-sodium chicken or vegetable broth
4 slices of pancetta or bacon, chopped
1/2 C red wine
1 small can tomato sauce
1 can diced tomatoes
1-2 cups dry ditalini pasta
salt & freshly ground black pepper
Add the pasta to the soup, as well as the kale. Taste; add more salt and pepper as needed. Eat hot with shaved pecorino or parm and a drizzle of EVOO. If you're not ready to eat, let the soup simmer for as long as you'd like. I left mine for a few hours and it was even better.
Serve with a glass of red wine and your favorite bread!