Since yesterday:
We cleaned out my closet and took off the damn doors that don’t let me get at my bras and I hung curtains instead. I tried to find a Chicago Screw for my damn purse in person in vein. Came home, ordered it online (along with a new Aux cable for my phone for the car for me to listen to Spotify). Looked for settings for Swarovski crystals to embellish my new bras (the bra thing is a Whole Thing that I talk about on Facebook). Also, it’s Gypsy season (. . .did you know that Gordon cruelly told me at my Stag & Hen/Bachelor/ette that I couldn’t have a traveler dress for my wedding? He’s the meanest) again so being a cousin of sorts as a Jersey girl, it makes me want to bling everything. Talked to my mom, talked to Jow’s mom (who is v. seriously reading my book. And coming to circle on Friday. Luckily, she’s incredibly cool and fun), sorted menu and ritual for circle on Friday. Business meeting today with Ms. K about the sales force we’ll need (graciously dubbed “The Salesbag Jamboree” by me). Sorted Palm Sunday with my sister and mom. Visited with my sister and nephew (who is the godzilla of two year olds, he’s giant!) and commiserated with Ms. R about bridesmaid woes (she’s a bridesmaid in a doozy of a wedding). Working on spinning a new dye lot (Indian Summer). Remembered I need to write a Manic Monday entry. I haven’t been sleeping well until last night. Jow’s putting together our bookcase tonight and we can really get our house situated (hopefully before circle on Friday!) because our books are living in a book forest in Spare Oom currently.
So I’m tired. And all I’ve eaten today is banana bread, maple cookies and a banana which I don’t think counts as food per se. So I’m making this soup for dinner tonight because it’s comforting and warming as well as tasty and healthy.
White Bean Soup for a Rainy Day
1 can of white beans (rinsed)
6 cups chicken stock
2 cups kale, rough chopped
1 pack of apple chicken sausage
1/2 teaspoon smoked paprika
1 tablespoon of garlic
1 tablespoon lemon juice
1 tablespoon butter
1/4 cup dry white wine
1 handful of parsley, chopped
olive oil
Salt, to taste
Pepper, to taste
Preheat the oven to 425. Cut the sausage into slices and cook in your stock pot on medium heat. Put aside 1 cup kale and the olive oil. Dump everything else into the pot and cook on low for 30 minutes. While your pot is cooking, toss the remaining kale with olive oil, salt and pepper to taste and put it in the oven for 15 minutes or until nice and crunchy. Sprinkle the crunchy kale on top of the soup. Yum!
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Her frequently updated catalogue of published work is available on Author Central.
She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.
Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!
In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.
She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.
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One Response
Gordon
You looked lovely on your wedding day! I stand by my ban.
Gordon recently posted..Objects At Rest – Who Is Doing The Tumbling?