Saturday and Sunday went by fast!
Saturday, I did laundry, washed dishes, cleaned, walked the dog, washed out the refrigerator, ironed my work shirts, filled dog food container and so many miscellaneous things that just need to be done every weekend. Ford and AA went to the Eagle Harbor AJGA Tournament to watch Chloe Schiavone (Grad 2020) and meet up with Ms. Penny.
We went to Espling to pick up my new tourmaline ring - was my Mom's stone, set in a pendent. I decided to wear as a ring, so purchased a new setting and voila!
Sunday morning we went to church, had a light lunch and sent Ford and AA off to her Eagle Harbor PGA Junior team match at St. Johns Golf and Country Club. I stayed home and washed dishes, cooked bacon, made dinner of red beans and rice in the slow cooker, walked the dog, laundry, cleaned out the linen closet and other miscellaneous stuff!!
Slow Cooker Red Beans and Rice
Ingredients
1 pound dried red kidney beans
1 pound smoked or spicy sausage, sliced thin (most recipes call for ½ lb.)
3 celery ribs diced
1 green bell pepper diced
1 medium onion chopped
3 garlic cloves
1 tablespoon Worcestershire sauce
2 Bay Leaves
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon chili powder and cayenne pepper
1 teaspoon Creole seasoning
7 cups water (I presoaked beans, used 4 Cups chicken stock)
4 cups uncooked long grain rice
green onions fresh parsley
Directions (I sautéed the veggies first in ½ teaspoon oil. I sprayed slow cooker with PAM).
1. Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, chili powder, and water to a 6-quart slow cooker. Set on high setting and cook for 6 hours.
2. Cook rice according to package directions.
3. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley
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