After a week back in the office (hello water taxi/bus commute!) I envisioned a weekend of progress on our remodel. Finish the closet drywall, take down the plastic and start priming and painting walls. Right?
Ha. We spent the weekend in glorious slow mode. Sleeping in. Drinking coffee and taking long walks to the beach. We went to two beaches on Saturday and one on Sunday (can you tell we love living on an island?). Spent 3+ hours walking, listening to the waves, picking up agates, sea glass and driftwood. It was magical. We brought home bags of glass. All perfectly frosted and in a beautiful array of colors.
The rest of the day was spent cleaning and sorting glass, cleaning and drying driftwood, and cooking. And sitting in the hot tub. Bending/squatting down on the beach for hours does wear out your back and legs. We made our favorite soup with fresh made chicken stock, and ate in front of episodes of Parenthood and It’s Always Sunny.
The renovations did not get touched. We continued to navigate around the plastic sheets hanging from the ceiling. I did not make any mobiles. Progress on those projects will get tackled this week while we feast on delicious leftovers.
Kale, Sausage, Bean Soup
Our favorite go-to, especially with fresh kale from the garden. Awesome with a hot baguette.
- 1 package sausage, out of casings (we like spicy Italian)
- 1 onion, diced
- 6-8 cloves garlic, minced
- 1 32 oz can tomatoes (diced, or if whole, cut into pieces with juice saved)
- 16 oz chicken stock
- 16 oz water
- 2 bunches fresh kale, destemmed and ripped into 1-2 inch pieces
- 2 cans garbanzo or white beans, drained
- Salt and pepper
- Fresh basil
- Fresh parsley
- Parmesan rinds (optional but totally amazing if you have them)
Cook sausage out of casings until golden, remove and set aside. Sauté onion in olive oil until translucent. Add garlic and cook until tender. Add tomatoes and juice, stock, parmesan rinds, oregano, parsley and kale. Simmer until kale is wilted. Add beans, sausage, basil and extra water and simmer until kale is tender.
Enjoy topped with grated Romano cheese and hot pepper flakes.