b'M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry areBUTTERNUT SQUASH SOUPcommitted to qualityLoveAndLemons.com food and excellent service at Anitas Cocina.Ingredients:They are hands-on, as 2 tablespoons extra-virgin olive oilreflected in the success of 1 large yellow onion, choppedAnitas. Anitas is easily 1/2 teaspoon sea salt 1 (3-pound) butternut squash, peeled, seeded, and cubedWickenburgs most popular 3 garlic cloves, choppedrestaurant, as well as a 1 tablespoon chopped fresh sagemust-stop for travelers.1/2 tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepperPreparation:Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, Ive Got You Covered stirring occasionally, for 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.BEEF AND GUINNESS STEWRecipeTinEats.comIngredients: 2 tbsp. olive oil 2.5 lb. beef chuck, boneless short rib, or any other slow-cooking beef (no bone) 3/4 tsp. each salt and black pepper 3 garlic cloves, minced 2 onions, chopped (brown, white, or yellow) 6 oz. bacon, speck or pancetta, diced 3 tbsp. flour (all-purpose/plain) 14.9 oz. Guinness Beer Insurance coverage for your Auto, Home, Campers, Trailers, Boats,4 tbsp. tomato paste Motorcycles, ATVs, Rental Properties, Seasonal Homes, Farm & Ranch.3 cups chicken stock/broth3 carrots, peeled and cut into 1/2 thick piecesAccess to 40 companies to find you the best combination of cost and2 large celery stalks, cut into 1 pieces coverage available.2 bay leaves 3 sprigs thyme (or sub with 1 tsp. dried thyme leaves)Top of the line customer service with over 10 years experience.Access in all 50 states. Preparation: Cut the beef into 2 chunks. Pat dry then sprinkle with salt and pepper. Heat oil in a heavy-based Call Todaypot over high heat. Add beef in batches and brown well all over. Remove onto a plate. Repeat for a FREEwith remaining beef. Lower heat to medium. If the pot is looking dry, add oil. Cook garlic and onion for 3 minutes until softening, then add bacon. Cook until bacon is browned, then stir in Consultationcarrot and celery. Add flour, and stir for 1 minute to cook off the flour. Add Guinness, chicken and Quote! broth/stock, and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme. Return beef into the pot (including any juices). Liquid level should just cover. Cover, Office: 651-796-3589 lower heat so it is bubbling gently. Cook for 2 hoursthe beef should be pretty tender by now. Cell: 651-321-3899 Remove lid then simmer for a further 3045 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly. Skim off fat on surface, if desired. Adjust salt and TimMortonInsurance.com Tim Morton pepper to taste. Remove bay leaves and thyme. Serve with creamy mashed potatoes.36 October 2023'