By Teri Cayton
The Parsons Advocate
My dear readers, I am happy to say I am back in the 21st century. I got a new computer and printer. I hope I never have to type anything on that Kindle again. I will have to say I know now why God put the 10 Commandments on stone tablets. Momma Said, “If he had to do it on a Kindle we would all still be living in Sodom and Gomorra.”
I went from Windows 7 to Windows 10 and I feel like I am taking a trip into space. I don’t know what half the buttons do and I am afraid to push them in fear I might launch a ballistic missile somewhere. And if I find the one that I need I will never remember where it is. I try really hard to get this stuff to stick in my brain but I guess I am not wired right.
It is very nice to not have to wait forever to look something up and this new machine does not freeze up on me. I think the other machine was in the early stages of dementia. It makes me feel good to look over in the other room and see all the pieces just sitting there. Momma Said, “It is working faster now than it did when it was alive.”
I have made more advancements than I thought I ever would I just hope I don’t reach my plateau too soon. I don’t want to get stagnant and turn into my old machine, just sitting there with my wheel spinning forever. Momma Said, “Keep reaching for that star no matter how far away it seems.”
HOMEMADE MINESTRONE SOUP (SLOW COOKER)
INGREDIENTS:
- 2 cans (14.5 oz.) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto (homemade or store-bought)
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 – 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 can (15 oz.) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups tubular (ditalini) pasta
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving (or Romano)
DIRECTIONS:
- Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toast.