Society

Trombones and omelettes, only in Fredericksburg

Bill and I spent a beautiful weekend in Fredericksburg visiting with son Ken and DIL Chris and grandsons Esten and Will. We were treated to a trombone concert thanks to Esten who is just starting in beginner’s band and were most impressed with his progress.

Another treat was getting to watch 4th grader Will in his last soccer game of the year as his team won their age division for the season! Yay, Will!

We had so much fun visiting and eating and exploring the city with our excellent tour guides that we (I) didn’t have much time to shop which made Bill a happy camper.

Will prepared breakfast for us one morning, a delicious omelet and toast and here’s Will’s special omelet recipe:

Put two butters on the pan.

Add six eggs and lots of cheese.

Butter up the pan.

Put the eggs on pan.

Put the cheese on the eggs.

Then do stuff with a “spachula” and that’s it. Try it—you’ll like it!

—pc—

If your pecan tree is like a lot of others around town—more pecans than the branches can hold—you’ll be happy to know that the MARC Center workshop will be cracking pecans again with their commercial cracker.

The center is at 1705 Pecos— right by the hospital—and you can call them, 446-2190, for more information.

—pc—

Martha Graham loaned me a fun cookbook a few months back and I’ve enjoyed reading it. (Bill sez if only I spent as much time actually cooking as I do reading recipes.)

The cookbook is a compilation of recipes from the White House, Congress, and all of the past presidents. As you can imagine, it contains a lot of good and famous dishes from a lot of famous people.

This simple one is probably the most famous and it is served every day in the congressional dining room.

You may have made it before and not called it by this name— I know I have—and we call it navy bean soup. It will be yummy during this coolish weather.

Congressional Bean Soup

(crock pot version)

1 pound small white beans

8 cups water (or stock)

2 cups ham, diced

1 cup onion, diced

1 cup celery, diced

2 tablespoons parsley leaves, chopped

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

Assemble ingredients in a crock pot. Cover and cook on low 8 to 10 hours or until beans are tender. Makes 8 servings but if I were you, I’d double this recipe.


Click here for digital edition
2012-11-01 digital edition



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