For months now, ever since I used Word Press to publish the Boston Faculty Fellowship website (I don’t know how to create websites. I do know how to blog. Hence a blog as a website!) I’ve bemoaned that I couldn’t create separate pages on blogspot.
I really needed separate pages so I could index the recipes I publish. I’m not sure any of you care about my recipes, but I do, and I wanted a quick way to find them!
So lo and behold, I happened to look on the toolbar yesterday, and right there in front of my eyes there’s a link that says “Edit Pages.”
“Edit Pages”? If there’s a toolbar for edit pages, surely there’s an ability to create a separate page??
As my kids would say, “Duh.”
Have I ever said before I’m not known for my spatial-visual abilities?
So now dear friends and readers, if you just have to have my great granola or Mom MacLean’s deviled eggs, or Auntie Heather’s taco dip, just click on the recipe page and on the name of the recipe. You can read my blog that accompanies the recipe, or just scroll down to what you want.
To celebrate figuring all this out, today I’m giving you all the gift of my version of Portuguese Bean Soup.
Portuguese Bean soup is a staple in Hawaii. My sophomore year of high school I served in the Portuguese Bean soup booth at Punahou Carnival and got a gigantic shirt with the recipe printed on front.
That recipe, plus my own modifications, serve as the basis for this soup.
I hope you enjoy!
Portuguese Bean Soup
1 lb kidney beans or small red beans, cooked (or about 4 cans worth)
2 ham hocks
4 sprigs celery, diced
10 oz. – 1 lb. Portuguese sausage, quartered lengthwise and then sliced so you have little pizza slice shaped sausages (linguica or chourico on the Mainland, if you can get Redondo hot sausage from HI, I think that’s the best–my mother brings it to me when she visits)