This morning’s paper has left me heartbroken.Â Hospital patients are lying in the grass.Â Those left living are wandering the streets.Â There is no home left to go to or dinner to eat.
Call an organization that you know is legitimate and has the ability to get to Haiti to help immediately.Â I chose Doctors without Borders.Â 87% of the donation goes directly to those in need, and Doctors without Borders is already there.
Medecins Sans Frontiers
I am going to make some red beans and rice to keep the people of Haiti with me–if I could I would carry it to them.
Bring a large pot of water to the boil with a pour of olive oil, a thyme sprig, a celery sprig with leaves, a parsley sprig, a bay leaf, a garlic clove and a shallot.Â Add one pound of (rinsed) red beans.Â Simmer until tender with a piece of parchment placed over the water in the pot.
Saute 3 shallots and 3 cloves of garlic with a pinch of salt and a thyme sprig until well softened.Â Add the beans, lifting them from their water, and give them a turn with the onions.Â Add 1/4 teaspoon of cloves, 1/2 teaspoon of dried oregano, and the same of cumin.Â Add 2 teaspoons of sweet paprika and pinch of chili powder.Â Give it a good grind of black pepper, and stir again.Â Lay a sprig of parsley, two bay leaves and one more of thyme on the top.Â If you like it hot, you can rest a whole scotch bonnet pepper in there.Â (remove before serving)Â Add enough of your cooking liquid from the beans (and stock if you have some) to equal 5 cups, along with two teaspoons of kosher salt.Â Add 1 cup of rinsed long grain rice and simmer, with a lid to cover.Â Taste for salt and pepper.