Hey there all my loyal readers!!!
I had to share a couple of things with you that I thought was a good idea for your bunco night. I’m wondering if everyone has the big fuzzy dice? Of course every bunco group must have the big fuzzy dice and if not, you should look into it here.
We use it when someone gets a bunco then the fuzzy dice is tossed to that person and then it goes to the next person and so on. This is a funny little story a fan told me on our Facebook page.
“Just out of curiosity… does anyone else’s Bunco group THROW the big fuzzy die when someone else yells BUNCO!? LOL I’m not talking about a friendly toss… let’s just say it’s a good thing the fuzzy die is soft! 😉 “
We have our January bunco this Saturday the 28th and I can’t wait! It’s always super fun! Maybe I’ll win…something. 🙂
I came across this *healthy* Red Beans and Rice soup recipe and wanted to share it too. With this cold weather, I am ALWAYS wanting soup! MMMM….plus, it could be good for a Mardi Gras bunco theme too.
1 1/2 cups dried 365 Everyday Value® Organic Red Kidney Beans, picked through
3 quarts low-sodium vegetable broth, divided
1 yellow, white or red onion, chopped
1/2 cup dry red or white wine
3 bay leaves
1 (15-ounce) can no-salt-added chopped tomatoes
1/2 cup red rice
1 tablespoon no-salt Cajun seasoning
1 (16-ounce) package frozen 365 Everyday Value® Collard Greens or Blue Curled Kale
1/4 cup chopped fresh parsley
1 red bell pepper, finely chopped
Soak beans overnight in a large bowl of water; rinse and drain well. Heat 1/2 cup of the broth in a large pot over medium-high heat. Add onion and cook until deep golden brown, 8 to 10 minutes. Add wine and cook, scraping up the browned bits, until almost absorbed, 1 or 2 minutes. Add beans, remaining broth and bay leaves. Bring to a boil, cover and simmer until almost tender, about 2 hours. (Skim off and discard any foam that shows up on the surface.) Stir in tomatoes, rice and Cajun seasoning, bring to a boil, and then reduce heat to medium-low and simmer until rice and beans are tender, about 20 minutes. Add greens and cook until hot throughout, about 10 minutes more. Stir in parsley and serve in bowls, topped with bell pepper.
If any of you would like to share some of your favorite recipes from your bunco night, please email me or leave a comment on the blog. email@example.com I would love to share anything on the Facebook page! 🙂
Happy Monday! 🙂
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