We had this soup today. It was pretty amazing. I added cilantro and chili pepper during the cooking, and then some shredded cheese right before eating–Mmmm. if you serve tortilla chips on the side, you can have leftovers. Today, we did not have any left over 
.
Recipe found here.
Another trick from Mom-in-law: if you rinse out the black beans in a colander before cooking, they are easier to digest.
from Shelley Hess, March 2007
Mix 3/4 cup sugar, 1 tsp. salt, 1/2 tsp. pepper, 1/2 cup white vinegar and 1/2 cup oil. Blend with beans, etc. Refrigerate several hours, to 3 days.
Can substitute Splenda for sugar. One of my dad’s favorites, and this is a great colorful Christmas side dish.
“God bless us, every one” said Tiny Tim.
We are having a wonderful time with the Johnson side of the family in Victoria, B.C. for Christmas. Saturday a few of the gang visited Fort Rodd Hill (pictures to come later), where we visited a fort and a lighthouse, with lots of history thrown in.
Bohnanza was the game for tonight—if you haven’t played it I would recommend it very much. Lots of noisy trading and “bean planting.”
Tomorrow we head up the island to Courtenay (pronounced “Courtney”) to visit more family. I’ve never seen the rough terrain along the road, called the Malahat, but it promises to be beautiful.
I’ve been studying Mary’s Magnificat (Luke 1:46-55) by following the trails of all the O.T. references. A couple years ago my friend Ed Myers introduced me to the biblical theme of remembrance—one facet of which is God remembering His people. This theme is popping up all over in Luke 1! God remembered Rachel in giving her Joseph (Gen. 30:23; verse referred to by Elizabeth in Luke 1:25); He remembered Hannah by giving her Samuel (1 Sam. 1:11; Mary refers to the verse in 1:48); and He remembered Israel “in remembrance of His mercy” (Luke 1:54; Mary quoting Psalm 98:3).
May we remember Christ this season and this year.
Meg
Here are some recipes we’re using for meals this Christmas. Yum!
Broccoli with garlic butter and cashews
Steam broccoli. Meanwhile, melt butter. Mix in brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil. Remove from heat. Stir in cashews or almonds. Pour over steamed broccoli. Serve.
Jamie’s Cranberry Spinach Salad
Aunt Maureen’s Spinach Salad
Sprinkle the last three ingredients over spinach in a salad bowl. Serve with buttermilk dressing (below).
Buttermilk Dressing (1983 Betty Crocker, p. 159)
Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/4 cups dressing.