This is Black History Month and I would like to share some of the inspiration stories of African American that has encourages myself, families, friends and other individuals to follow their dreams and achieve their goals.
Frederick Douglass known as the “father of Civil Rights movement,” for his impassioned arguments against slavery. Frederick Douglass spoke with such clarity and precision that many could not believe that he was a self-educated former slave.
As a child, Douglass bribed Caucasian boys on the docks of Baltimore to teach him to read. His quest for knowledge was so strong that he eventually amassed a personal library of more than 10,000 volumes.
Escaping from slavery in 1838, Douglass became a zealous fighter for human rights, including women’s rights. After Abraham Lincoln issued the Emancipation Proclamation. Douglass dedicated himself to organizing African American military units to fight for the Union. For his significant contributions to his country, Frederick Douglass was later rewarded with diplomatic post in Haiti and the Dominican Republic
Tuesday, February 17, 2009
Thursday, February 12, 2009
WHAT’S ON HAND VEGETABLE SOUP
Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons oil
8 cups water or vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper.
Don’t forget the corn bread.
Makes 6 to 8 servings
Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons oil
8 cups water or vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper.
Don’t forget the corn bread.
Makes 6 to 8 servings
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