So Succulent Gardens

Symphytum officinalis
Comfrey or Knit bone
Height: 30"     Zone: 3-9     Light: sun to shade
Description:     Comfrey herbs contain the active ingredient allantoin, a skin healer proven to heal wounds and skin ulcers. Allantoin adheres to the skin to stimulate the growth of healthy tissue. Beware: it heals the wound so fast that many times the infection is still in the cut. Softening and soothing, it is used in creams, lotions and bath brews. Use it to treat burns, bed sores, insect bites, athlete’s foot, psoriasis, eczema, and sprains. Fresh leaves can be mashed in a blender and applied to the skin. In folk lore it was carried for protection during travel and is used in money spells. Comfrey produces a brown dye with a mordant iron.

COMFREY TONIC
Comfrey significantly is high in potash and other essential for plant nutrition, which makes it ideal for feeding your plants. Put comfrey leaves and water into a water tight container with a brick on top to weigh the leaves down and allow the mixture to stand for 4 weeks. The result is a ready to use evil smelling brew that can be diluted and watered onto plants. I add 1/8 to 1/4 of the comfrey tonic to a watering can and fill the rest with water to use the comfrey spray, dilute 1 tablespoon with 2 pints of water. Add a drop of dish soap as a spreader sticker.

COMFREY SALVE 
    2 oz dried comfrey leaves
    2 cups olive oil
    1 oz pure beeswax
    4 drops tea tree
    4 drops lavender essential oils
    1 400 vitamin E
Heat herbs in olive oil over low heat for about 5 hours. Do not let the oil boil or bubble. A Crock-Pot or the lowest temperature setting on a range should be suitable for heating this mixture. (If the lowest setting is too hot, turn off the heat once it has warmed the oil...it should keep warm for at least and hour....then repeat the process twice.) After cooking, strain out the herbs while oil is still warm. Place 1 1/4 cups of the herb oil in a pan, add beeswax and heat just enough to melt the wax. Add essential oil and stir. Finally, pour the salve into wide mouthed jars. Store at room temperature. Use for minor scrapes and cuts, to protect and promote healing.

HINT:  DIP METAL SPOON IN SALVE BEFORE POURING IN CONTAINERS, TO SEE IF IT HAS THE RIGHT THICKNESS.

While driving last week to visit Maumee Bay State Park, I notice beautiful bright red Staghorn Sumac seed heads still attached to the branches, it reminded me  of an old recipe for sumac lemonade.  I have only had it in fall when I was a child and thought this old recipe should be resurrected. This is an old recipe was used by early pioneers and Native Americans.

The name refers to the stout, velvety branches that look similar to the antlers of a buck. Harvest the berries in the late summer and fall, if you harvest too early the flavor has not yet developed, make sure they color is a deep red.   Also a  good source of vitamin C.

1 quart of sumac berries
1 gallon water
 sugar to taste

Bring water to a boil
Place sumac in a large teapot or non-metal container
Pour boiling water over the sumac
Steep for 20minutes - 2 hours
Strain through cheesecloth or a coffee filter
Enjoy over ice

Add sparkling water for a little fizz, make a stronger decoction to make into jelly or add other berries.

SAFETY NOTE ***** The red fruit spikes of the 'Staghorn Sumac' create a wonderful brew. The 'WHITE' fruit of the 'POISON SUMAC' is as deadly as its name. The fruits do not look the same, but ask someone who knows the difference to teach you

The magical powers of herbs are such.
one's eagerness prompts one to use too much;
But tis wiser to taunt than to tire the taste,
And a nice moderation guards against waste.

A good rule to follow, in seasonings, therefore,
Is a scant fourth teaspoon to each serving for four;
And you soon will discover that herbs used with care,
Will glorify all that you cook or prepare.

Dishes that simmer, or bubble or stew
For long patients house - like soup or ragout -
Should be given their herbs the last hour or so,
For too lengthy cooking lets herb flavors go.

But dishes that cook while you hurry and fix,
Should receive their herb quota right in the mix;
While cold things - like cocktail - really should sleep
Overnight with their herbs to allow them to steep.

Author - M. Dunnigan

FOR MORE VISIT WWW.BLOSSOMFARM.COM/RECIPES.HTM

Spring will be here before you know so I will be posting theme gardens to help bring flying art into your yard.

The creation of a successful hummingbird habitat in your garden is easy. Like other birds, they need food, water, and spots for nesting, roosting and perching. Hummingbird metabolism dictates a diet high in sugar. A ‘typical’ hummingbird consumes half of his weight each day in sugar requiring several feedings per hour. They obtain their sugar and many other nutrients from flower nectar.

Providing a steady succession of nectar flowers from early spring until late autumn is the key to attracting these birds. Hummingbirds are particular about their flowers. These ‘hummingbird flowers’ are often red, a color which is visible to the birds, but is indistinctive for insects competing for the nectar. They often have long tubular flowers which also discourages most bees which cannot reach down far enough to get the nectar. Red is the color that gets a hummingbirds attention, but they also sample flowers of other colors and frequent them if they are good nectar producers. Although attracted to the color red flowers they won't come back if they is a poor food source.

Hummingbirds also consume many small insects which they find in the flowers. A diversity of flowers promotes a healthy diversity of insect life that is necessary for their diet.

A complete habitat also includes trees and shrubs for shade roosting, perching and nest sites. It has been suggested that willows trees are a multipurpose plant. Their flowers are a source for both nectar and small insects while the downy filaments which aid in seed dispersal are a good nest building material for the hummingbird.

Hummingbirds get their nutritional water from nectar, but they do appreciate a bird bath. The water must be shallow, to accomplish this in a regular bird bath line the bottom of the basin with flat rocks and fill with water.

The ritual of smudging can be defined as "spiritual house cleaning" and to help center ourselves.  All ancient cultures burned various herbs and resins for spiritual reasons.  Incense is thought to have 'pleased the gods' with its fragrance.  Resins such as frankincense and myrrh were considered suitable gifts in the Christian religion.

HOW TO USE A SMUDGING WAND--
Light the end of your wand. After it is ignited for about 10-15 seconds, extinguish the flame. You may wish to use an abalone shell or some other heatproof container to catch falling ash and ember. You may also set the wand in the container and use a "smudging feather" or your hand to direct the smoke. 
We then smudge the room, slowly walking clockwise around the perimeter of the room, fanning the smudge pot, and keeping it lit and wafting the smoke about. Smudge any medicine tool you will be using such as pipe jewelry, outfit, etc.  "It is a good practice to smudge each person in a group. Starting from the East and holding the smudge pot lit, each person can bathe himself or herself in the smoke. Many people smudge the heart area first, next the head area, and then the arms, then downward toward the legs. This isn't the only way you can smudge. It is not wrong to smudge another way.
To smudge is to purify and cleanse oneself, and to make contact with the spirits- however you conceive them to be. From this we can see that Smudging is a powerful but simple way to use ceremony of connection and grounding in ones life.
Smudging is also prayer- many native people consider that the smoke of the smoldering smudge mix is taken by the spirits in good ways, and if you make such offerings then the spirits will know you and want to help you in your life. There is a principle that one should only ask for ‘help and healing’ through ceremony of this kind. So if you need help with problems, need guidance or direction, or ask for healing for yourself or others, then it is fine to ask the spirits for their help in these ways. You might want to smudge when: You’ve been feeling depressed, angry, and resentful. You've had an argument with someone. You're going to have a special ritual or ceremony or as part of a general spiritual housecleaning and to clear your crystals of any negative energy. 
(From "Smudging" by Elaine Lunham)

HOW TO USE LOOSE HERBS AND RESIN ON CHARCOAL---
Remove tablet from sealed roll and place charcoal, the round side down in a "fireproof" dish lined with sand.   Handle the charcoal with a pair of tongs, as it will become very hot.  Light the edge of the tablet by holding a match to the edge of the charcoal until it begins to sparkle. The sparkling will continue across the charcoal.  Once the tablet is lit, take a small amount (1/2-teaspoon) of burning herbs or resins and pour onto the lit cake of charcoal.  The incense will burn/melt and smoke, releasing its scent into the air.
You may use a "smudging feather" or your hand to direct the smoke as you move the smudge around the body and/or space you are smudging. These will burn for several minutes and then you may add more. You may want to remove residue before adding more material. The tablet should be left to burn out and cool in the center.

To extinguish a tablet before it has fully cooled, quench in a container of cold water.   NOTE-When you are finished, you need to be sure your smudge is COMPLETELY EXTINGUISHED.

SAGE smoke is used to bless, cleanse and heal the person or object being smudged. Sage is used to “wash off” the outside world when one enters ceremony or other sacred space. Objects are likewise washed off with sage medicine smoke to rid them of unwanted influences.

SWEETGRASS --Rich in scent, sweetgrass will infuse any space with its unique fragrance, even when not burned; it is the breath and blessing of the Earth mother. Sweetgrass is burned to remind that Mother Earth provides us with everything we need. Just as the sweet scent is attractive to people it is attractive to good spirits. Traditionally braided like hair by the Sioux and Cherokee nations and was use to smudge after sage or cedar to welcome in peace and harmony. When burned it does not produce an open flame but smolders, light the end of it or more economically by shaving little bits of it onto charcoal in a heatproof container. Hang in a musty closest or among linen to freshen.

CEDAR--Cedar trees are very old, wise and powerful spirits and are a medicine of protection against negative influences.

COPAL RESIN--Copal is sacred to the native peoples of Mexico, as it is a gift “pleasing to the gods.” Because copal is the blood of trees, it is offered to honor the enormous gift given to us by all of the tree people of our planet.

LAVENDER-- Lavender is a sacred plant, which shares it healing properties, and will bring inner calm and wisdom. Some Christians still regard the scent of lavender as a safeguard against evil.

FRANKINCENSE-- A tree resin is considered to cleanse and protect the soul. Frankincense became important to most every major religion in the world and is still used in Muslim, Jewish and Catholic rituals. Frankincense is said to ease depression and promote clairvoyance.

MYRRH-- A tree resin is said to help one maintain a state of enlightenment. It also connects one to the spirit of youth and clears the path of one’s truth.
JUNIPER-- Junipers gives us strength and purity in all endeavors.

SMUDGING FEATHER-- It is traditional to use a bird’s feather to wash around the smoke. Use the underside of the feather to wash the smoke, it is the underside of the bird and its wings that face the Mother Earth as it flies and it is this surface of the feather that offers the blessing medicine of the bird.

Please visit www.blossomfarm.com for a complete line of smudge wands and more.

     There is no end to the diversity of recipes for making your own chai at home. Brewing chai is fun and allows you to experiment until you get it 'just right' for your own personal taste.
     Chai is basically black tea brewed with selected spices and your chose of low fat, soy, or whole milk. The aroma of spices shouldn't be overpowering; it should be almost like an incense experience. 
Make and use your spice mix by weight. For best results, use whole or broken spices, not ground!
To make 3 ½ ounces, start with about an ounce of shelled green cardamon and a half ounce of cinnamon bark. Then make up the balance of the weight from your favorites from this list; Whole Black pepper HOT, Ginger HOT,  Cloves, Coriander seed, Mace, Nutmeg, Star anise, Fennel, Bay leaf or Vanilla bean (vanilla extract). Some folks stew/boil the tea with the spices. Others stew the spices with the sugar or honey, then add and brew the tea, then add the milk. I like this slightly thickened texture.  I make it this way, stews the spices, then adds and brews the tea, strain, add honey  (at this point I can put extra in fridge)then stir in the hot milk.  It's your choice.

CHAI TEA BASE (to prepare six servings).
 4 T. whole spices. 
 ½ cup dark brown sugar or honey
 4 cups water
Remove from heat. Stir in: 2 T black tea or 3 T rooiboos
Bring to boil, simmer 15 minutes, strain. You can refrigerate this base up to a week. To serve, heat the base, add 1/4 to ½ to an equal amount of heated milk, (you may preheat milk 5 minutes in microwave - it foams). Stir well, serve with a sprinkle of cardamom.

Last night I was invited to a Christmas tea, so what is a better way to introduce a roomful of ladies to eat some  lavender flowers.   I told my daughter and my neighbor who  invited us, do not let anyone know who made the lavender flower cookies just in case they were horrible.   GOOD NEWS! my bowl was empty at the end of the night, so that was a good sign?  Make a day ahead so the lavender can perfume the baked dough.  See my note BELOW on a great idea to fill the local food bank.

LAVENDER SUGAR COOKIES

• 4 -5 dozen
• 2 1/4 cups sugar
• 1 cup shortening
• 1 cup sour cream
• 3 eggs
• 1 teaspoon vanilla
• 8 drops French Lavender (Lavender angustifolia) from blossom farm
• Essential  Oils  Do not use lavender intermedia!
• 5 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon Royal Lavender Flower Buds (from Blossom farm of course)
  

Cream sugar and shortning. Add sour cream, eggs, and Lavender EO/vanilla. Mix well.

In a separate bowl, mix flour, baking soda, lavender and salt.
Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.

Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.

Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking. How I did it- I rolled in balls and flatten with bottom of glass.
Bake at 350 degrees for 10  minutes. Cookies shouldn't be brown, just done to the touch.

FROSTING

• 2 lbs. powdered sugar
  
• 1 cup butter
• 1/2 cup water
  
• 1/2 teaspoon vanilla.
  
• I used purple food dye

Just mix ingredients until smooth.

This was a nice idea for a ladies church group - one person adopts a table of 8, brought their best china, tablecloths, tea bags, honey, sugar, and decorates the table with beautiful things from home, some ladies brought a special little gift or fruit or cheese tray for their table guests.  Everyone invited brings their favorite (3 dozen) cookies, and canned food for the local food bank....  Leftover cookies are used for other groups at the church....  We had a wonderful guest speaker and was a wonderful ladies night out, for the young and us old gals.

The wreath circle stands for eternity, the following is an explanation of herbs often found in an advent  wreath:

Juniper, cedar and pine protected the Holy Family on their flight from Egypt.

Ivy denotes the trinity.

Lavender represents purity and virtue, lavender is said to have received its lovely scent when it served as the drying rack for the Baby Jesus' swaddling clothes

Sage stands for immortality.

Horehound is a wish for good health.

Rue is a symbol or virtue and banishes evil.

Thyme another manger herb stands for bravery and strength of Christ.

Rosemary is for remembrance.

The story associated with rosemary is that its flowers changed from white to blue in Mary’s honor.

Bedstraw, is considered a manager herb.

Pennyroyal, is supposed to have bloomed at midnight on Christmas Eve in  Christ’s honor.

Costmary, also known as Bible leaf and used as a bookmark the fragrance chases insects, was used by Mary Magdalene to make an ointment for the baby Jesus.

Tansy is associated with immortality.

 We carry all the above plants in spring ready to ship to your door.

See more at www.blossomfarm.com

You will need:

one  8 by 10 inch soft fabric such as velor, satin or velvet
one cup of rice or flax seed
1/4 to 1/2 cup lavender flower buds (dried)

Fold the material in half with wrong sides together.
Sew two of the long side together and sew one short side. 1/2 inch seam allowance
(The pillow will be 4 by 9 when you are done sewing.)
Turn right side out and you will have a small pillow case.
Fill with bag lavender and your choice of flax or rice.
Turn the edges of the short side down and hem.

Now you can have an enjoyable pillow for relaxtion.
Simply place over your eyes to rest or meditate.

Gayle at www.blossomfarm.com

This is another interesting homemade item to add to you lavender gift basket. 

Lavender Laundry Softener

• 32 oz. white vinegar
• 32 oz. baking soda
• 64 oz. distilled or purified water
• ½ oz. lavender essential oil.

Mix the baking soda into the vinegar over a sink
or other contained area, in a large plastic jar. The two materials, when mixed together, will cause a "fizzing" reaction. Add water and essential oiland stir again. *As gifts, dispense into plastic bottles and label with the following directions: Use 1/4 cup per load. Add in rinse cycle.

Now you made the lavender sugar, here is a starter recipe.

• 1/3 cup firm Butter
• 2 1/4 cups All-purpose flour
• 1/4 cup Lavender sugar
• 1 tablespoon grated Lemon peel
• 1 teaspoon  Royal Velvet Culinary Lavender
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/3 cup Milk
• 3 ounces soften  Cream cheese
• 1 Egg
• Lemon juice and additional lavender sugar

Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm. 

I am making this today to have on hand for the holidays, it will last up to a year.   I will be posting recipes in the near future that uses lavender sugar since some folks are shy about eating buds....  

LAVENDER SUGAR
Ingredients
3.5 cups sugar 
4 tablespoons lavender flowers

I alternate the lavender in the jar and after about a month
you can pass it through a strainer to remove the buds or leave them in.

Strain it for things like whipped cream, cream brulee or sprinkling on berries,
But you can leave the buds in if cooking the sugar for example cookies.
You can also toss the sugar with buds in a food processor to grind it up a bit before using.

Stored in a dark place, mix well again and use as needed. The sugar is good to use for up to one year.

You can substitute confectioner’s sugar rather than granulated sugar. Use in icings and dustings.
Give as Gifts:
Once the lavender sugar is ready to be used, you can pour in decorative glass jars and give as gifts.
Attach cards giving ideas for use as well as provide the recipe is a nice touch, I have many lots and lots of lavender recipes post on my website located at www.blossomfarm.com/recipes_lavender.htm

By having an attitude of thankfulness shift us from a life full of negativity.
I had an unusal way of being raised, I am thankful everyday to the life that I lead now. 
Some of my favorite quotes of thankfulness and gratitude.

Reflect Each Day On All You Have To Be Grateful For And
You Will Receive More To Be Grateful For.
--Chuck Danes

Let's be grateful for those who give us happiness; they are the charming gardeners who make our soul bloom.
--Marcel Proust
 
Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful.
 --Buddha
 
If the only prayer you said in your whole life was, "thank you," that would suffice.
--Meister Eckhart

Gratitude is the fairest blossom which springs from the soul.
--Henry Ward Beecher

Saying thank you is more than good manners. It is good spirituality. 
--Alfred Painter

There is as much greatness of mind in acknowledging a good turn, as in doing it.
-- Seneca

We make a living by what we get, but we make a life by what we give.
--Winston Churchill

Feeling gratitude and not expressing it is like wrapping a present and not giving it. 
-- William Authur Ward

And THANK YOU ALL!--- for making the Blossom Farm what it is today!

This would make great little hostess gift and of course stocking stuffer.  I hate to waste good vodka and have made them with rubbing alcohol and it is less expensive.

GEL AIR FRESHENERS

• 1 packet of unflavored Knox Gelatin
• 3/4 cup water
• 1/4 cup vodka of grain alcohol
• 1- 2 TBSP. fragrance oil

Food coloring as desired.  Dissolve the gelatin in the boiling water. Allow to cool to room temperature then add the vodka, coloring and scent. Pour into decorative jar (I use 8 ounce canning jar)  with tight fitting lid, and refrigerate till set.   

Later put a piece of eyelet lace (or comparable breathable fabric) on the top and screw down the ring; if giving as a gift, I would put the canning lid on, then the lace and ring.

Why do you think the chicken crossed the road? 

AL GORE:
I invented the chicken!

AL SHARPTON:
Why are all the chickens white? We need some black chickens.

ALBERT EINSTEIN:
Did the chicken really cross the road, or did the road move beneath the chicken?

ANDERSON COOPER - CNN:
We have reason to believe there is a chicken, but we have not yet been allowed to have access to the other side of the road.

ARISTOTLE:
It is the nature of chickens to cross the road.

BARBARA WALTERS:
Isn't that interesting? In a few moments, we will be listening to the chicken tell, for the first time, the heart warming story of how it experienced a serious case of molting, and went on to accomplish its life long dream of crossing the road.

BILL CLINTON:
I did not cross the road with THAT chicken. What is your definition of chicken?

BILL GATES:
I have just released eChicken2007, which will not only cross roads, but will lay eggs, file your important documents, and balance your check book. Internet Explorer is an integral part of eChicken. This new platform is much more stable and will never cra…@&&^(C% ........ reboot.

COLIN POWELL:
Now to the left of the screen, you can clearly see the satellite image of the chicken crossing the road…

COLONEL SANDERS:
Did I miss one?

DICK CHENEY:
Where's my gun?

DR. PHIL:
The problem we have here is that this chicken won't realize that he must first deal with the problem on 'THIS' side of the road before it goes after the problem on the 'OTHER SIDE' of the road. What we need to do is help him realize how stupid he's acting by not taking on his 'CURRENT' problems before adding 'NEW' problems.

DR SEUSS:
Did the chicken cross the road? Did he cross it with a toad? Yes, the chicken crossed the road, but why it crossed I've not been told.

ERNEST HEMINGWAY:
To die in the rain. Alone.

GEORGE W. BUSH:
We don't really care why the chicken crossed the road. We just want to know if the chicken is on our side of the road, or not. The chicken is either against us, or for us. There is no middle ground here.

GRANDPA:
In my day we didn't ask why the chicken crossed the road. Somebody told us the chicken crossed the road, and that was good enough.

JERRY FALWELL:
Because the chicken was gay! Can't you people see the plain truth?' That's why they call it the 'other side.' Yes, my friends, that chicken is gay. And if you eat that chicken, you will become gay too. I say we boycott all chickens until we sort out this abomination that the liberal media white washes with seemingly harmless phrases like 'the other side. That chicken should not be crossing the road. It's as plain and as simple as that.

JOHN KERRY:
Although I voted to let the chicken cross the road, I am now against it! It was the wrong road to cross, and I was misled about the chicken's intentions. I am not for it now, and will remain against it.

JOHN LENNON:
Imagine all the chickens in the world crossing roads together, in peace.

MARTHA STEWART:
No one called me to warn me which way that chicken was going. I had a standing order at the Farmer's Market to sell my eggs when the price dropped to a certain level. No little bird gave me any insider information.

NANCY GRACE:
That chicken crossed the road because he's GUILTY! You can see it in his eyes and the way he walks.

OPRAH:
Well, I understand that the chicken is having problems, which is why he wants to cross this road so bad. So instead of having the chicken learn from his mistakes and take falls, which is a part of life, I'm going to give this chicken a car so that he can just drive across the road and not live his life like the rest of the chickens.

PAT BUCHANAN:
To steal the job of a decent, hardworking American.

I thought this was some quite funny! to the age old queston.

This is from Tyler Florence Utilmate this is a wonderful recipe and uses lots and lots of fresh herbs.  I have made it numerous times and is always a winner with my picky family.  This is a very thick type soup/stew.   I used only one can of beans (black beans, there is a cannelloni bean shortage).   If you think there will be left overs, I would keep the noodles out until serving or they get all broken up after heating and re-heating.  I used hot italian sausage, and served with my Tuscan Lavender Bread Dip on the side.

Hunter's Minestrone

• 2 quarts chicken stock
• 1 head garlic, halved
• 1/2 pound small rigatoni
• Extra-virgin olive oil
• 8 fresh sage leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 3/4 pound loose sweet Italian pork sausage
• 2 medium carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 1 onion, roughly chopped
• 1 (28-ounce) can crushed plum tomatoes
• 1 bay leaf
• 2 (28-ounce) cans cannelloni beans, drained and rinsed
• 1/2 bunch fresh parsley leaves, finely minced
• Coarsely ground black pepper
• 12 slices baguette
• 1 cup freshly grated Parmigiano-Reggiano

Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.

Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.

I love collecting recipes from the newspaper, magazine  since 1985.  What I find disappointing is when you make a big name TV chef recipe (will not name, names) and you follow directions to the "T" it - taste like cat food.   As I make the recipes and if they turn out great I will post them.  I hope you will not be disappointed but none the less I have found them interesting.  My men (DH and son) in my life are a pain to cook for---but I still force them to eat it, they know not to comment on the food or they will cook the next day.  They are anti-vegetables and if by eight o'clock if they they are cooking a hot dog or pop corn ---dinner was not approved.   Of course all  my recipes will contain herbs and of course lavender!