My Week

Happy Sunday! 

It was technically a short week at work because of the holiday but man did it seem LONG.  It's difficult to see everything that is going on with and in the hospital right now and not feel terrified. The staff shortage is going to get worse this week when the deadline for the vaccine arrives.  Plus the ones that did get a medical waiver are now protesting being tested once a week so we may loose them as well.  We're back to no visitors for the patients which is so sad.  I can't imagine being in the hospital and unable to have someone with me.  Elective surgeries have been postponed because of the bed shortage.  It's just a lot right now to process.

I did reconnect with a very old friend this week.  We've known each other since we were 19 years old.  The last couple of years we didn't talk.  There hadn't been a fight or disagreement or anything.  We just kind of grew apart and the phone calls got fewer and fewer.  It was nice to talk to her.  There is something comforting in having a conversation with someone that has known you for so long.  We both agreed to make more effort to keep in touch. So that is something positive.

Dinners this week...

Ribs, steak, macaroni salad, corn on the cob, deviled eggs

Beef roast potatoes, carrots and asparagus

Chicken legs, macaroni salad and zucchini

Beef sausage, peppers, onions, roasted Japanese sweet potatoes

BLT's and fried asparagus

Red beans and rice with cornbread

Tonight is still TBD

Red Beans and Rice

2 tbs. e v o o

1 onion, finely chopped

1 green pepper, finely chopped

1 serrano pepper, finely chopped

2 stalks of celery, finely chopped

3 cloves of garlic, minced

1 pound dry red kidney beans

1 large smoked ham hock

1 tbs. chili powder

1 tbs. thyme

2 bay leaves

Salt and pepper to taste

In a large deep pot or Dutch oven, heat the oil over medium high heat.  Add the onion and saute until soft, about 5 minutes.  Add the peppers, celery and garlic and saute 3 more minutes.  Add the beans, hock, chili powder, thyme bay leaves.  Cover with water.  About 8 cups. Bring to a boil and partially cover and cook for 30 minutes.  Reduce the heat to medium low, cover and simmer for 2 hours. Remove the bay leaves and the ham hock.  Remove any meat on the hock, shred and add back to the pot.  Simmer for 30 more minutes.

Serve over rice with your favorite hot sauce.

You could also do this in a crock pot but I highly recommend cooking the onions, garlic, celery and peppers before putting it all together.  

I hope everyone has a great week.  Stay safe!

Some of my favorite hot sauces.  The one on the left is homemade and WOW what a kick in the mouth.