The weather in April in my neck of the woods, is probably like yours, it can't make up it's mind. Around this time of year, on top of being Super Mom, taxi driver, physical therapist, therapist, advice dispenser, chef, dishwasher, cheerleader, bodyguard, teacher, homework checker, proof reader, CEO, dog walker, all around nice gal *snort!* I have to be a weather gal. No, I don't want to be a meteorologist. I want to be a weather gal, short skirt, long jacket (song lyric, anyone?) bubble hair do, pointing with one hand, flirting with the news dude one the other. Yup, that's me.
Around this time of year all I hear is, "Mooooooom, what's the weather going to be like today?" Like I'm going to bust out the weather map and say,"Today it's going to be sunny, with temperatures in the high 60's, low 70's with 20-30 mile per hour winds. Back to you, Scott."
No more than likely the kids hear, 'like it was yesterday' or 'watch the news' or 'bring a jacket' or 'same as it ever was' (song lyric, anyone?Bueller? Bueller? Is this thing on?). See, I told you I was super mom. *again, snort!
On Sunday, it was hot and sunny with a temperature of 93 degrees. Yesterday, it was 66 degrees with 20 mile per hour gusts.
This weather report was brought to you by Ina Garten and her Rosemary White Bean Soup.
1 lb. dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 qt. chicken stock
1 bay leaf
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain. In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper to taste.
I serve this soup with some freshly chopped rosemary, a drizzle of olive oil, and some grated parmesan cheese. This soup is perfect for a chilly spring day. It is light but warming. Perfect for this time of year.
I also made pizza bianca from Smitten Kitchen. Umm, I must confess I have made 3 batches of this since she posted this recipe. It's addicting, seriously kick ass, and easy too.
"Oops, can I say kick ass on air?! No." *giggles* "Sorry. After the commercial break we have a special investigation on missing wedding rings and beet ice cream. Absolutely shocking. Stay tuned."