Well, I finally created a Facebook page for myself.
I had missed my 30th class reunion and thought perhaps some of those kids might be on Facebook and went at it!
I've assembled a nice little handful of friends from then and now and my homepage has a mix of updates from the now-conservative people with whom I went to high school and the free-thinkers who are now a part of my life. I wonder what life experiences took some of these light-hearted teenagers and turned them into their parents...but then again, I've become my mother to some degree as well. Thank God!
I had been in Port St Joe one day last week and ate lunch at a charming little restaurant that mainly caters. I had a Guadaloupe's Steak Sandwich and decided to try to add my own twist and replicate it at home. I had also been thinking about our visit to the Columbia in Celebration last year and their Spanish Soup. Here are my versions; they came out wonderfully and made for a good supper on this rainy Saturday night.
Grilled Veg and Beef Sandwich
2lb pot roast or other roast, tenderized and marinated in Publix' balsamic vinaigrette dressing for at least half an hour
1 small eggplant, thickly sliced long-ways
2 zuchinni, 2 yellow squash, sliced same
1 large red onion, sliced thickly
1 5oz pkg sliced fresh portabella mushrooms
Drizzle vegetables with a little good olive oil, season with a sprinkle of Cavendar's, sea salt and oregano. Grill all over low heat until done.
Let the meat rest, then slice very thinly against the grain. Layer grilled vegetables, meat and a few slices of mozzerella on a piece of flatbread, drizzle with olive oil, top with second piece of bread; repeat. Warm in a 300 degree oven for about ten minutes.
This is a variant of the Spanish Soup at the Columbia Restaurant.
2 cans garbanzo beans, or more
2 medium white onions, finely diced
2 can chicken broth - use a 32 oz can
3-4 medium-large potatoes, peeled and cut into large chunks (1/2 inch)
1 ib or s of country sausage, sliced like fat pepperoni
1-2 cloves minced garlic
1/2 tsp sea salt, 1 tsp paprika, 1/2 tsp Cavendar's
Tablespoon or so of good XV olive oil
Increase any ingredients to suit your taste!
Put sausage slices into heavy bottomed pot on medium high, begin cooking, add onion after sausage begins to brown. Cook, stirring, until onions are translucent. Add rinsed garbanzo beans, chicken broth, cup of water, potatoes, salt, paprika and Cavendar's and bring to a boil. Reduce to a simmer, add olive oil, cover and cook stirring occassionally for 15 minutes. Add garlic, stir, taste for seasoning and cook for another 20 minutes or until potatoes are falling apart a little.
Adjust everything to your taste - I find the most important things are the quality of sausage and seasonings. If you can't get good quality country sausage buy smoked turkey legs or a smoked ham hock and start working some rubbed sage, thyme and Vigo ham base into the soup.
Cut the sandwiches into quarters, serve with soup. Good stuff!