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May 11, 2009
Vol. IX, No. 11

"Community Contributions"
I haven't written for a while. All is well, just a bit busy with work. I have a half dozen half written Rampages that I hope to finish and start sending out soon. In the meantime, community members have been contributing so I want to share their offerings before much more time goes by.

Inducted! The shoes of Kathy Sacco. Click on over to see her "vise-eral" photos:

Photos have been added from Pieter Visser and Ryan Bradfield. The page is growing!

Susan Burkhalter is back with a new entry in her BLOG. Of particular interest is Sue's interview with Cynthia Cathcart, player of Scottish harp, but wait, there's more!

At the urging of Mark Blanchard, I have added a WorldCat search box to the Resources page. This is a tool that can help direct you to library resources worldwide. Check it out!

The extent of my writing this week is jotting down the following recipe, infinitely more useful than my usual Rampage. Enjoy!

Danís Fast Minestrone
(Use organic products when possible for best flavor.)
--Empty a 28 oz can of diced tomatoes into a large soup pot. Use the empty tomato can to add three cans of water to the tomatoes.
--Turn the heat on high.
--Add a heaping teaspoon of salt.
--Add 1/4 teaspoon of freshly ground pepper.
--Slice up an onion into the pot (narrow, vertical slices cook fast).
--Add two minced cloves of garlic.
--Add two dashes of any or all of the following spices: Sage, Thyme, Cilantro, Turmeric, Celery Leaf, Cumin, Coriander, Red Pepper Flakes. More if you know what you're doing ;-)
--Add additional salt and/or pepper as desired.
--Add a 15 oz can of garbanzo beans, drained and rinsed.
--Once the water boils, add 1/2 lb of whole wheat pasta.
--Add a 15 oz can of kidney beans, drained and rinsed.
--Add a 10 oz bag of frozen broccoli florets.
--Turn down heat, cover and simmer until pasta is desired tenderness.
--Ladle into Bowls, top with grated parmesan cheese and freshly ground pepper
This recipe serves 6-8 or enough for leftovers. Add a little water and reheat tomorrow. It will be even better after the broth soaks into the beans and pasta. Or you can freeze, either in one container or in individual servings. You can use other beans or vegetables; this is just what I had on hand tonight. Crusty whole wheat bread was a tasty complement.

Have a great week!

Dan Long

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