Because I Said So

My 93 year old Grandmother, lovingly called Ma, gets frustrated with me when I tell her "Everybody is different".  I think she wants me to agree with her that so-and-so shouldn't be doing this-and -that, and so-and-so's husband doesn't like this, isn't he crazy?  I usually try to sit on the fence, because deep down, I hate confrontation.  I don't like arguments, and raised voices chill my blood and make my stomach sick.  Staying neutral, like some countries, has worked for me in most instances.  I have my beliefs and morals, but I don't always feel it necessary to make them known.  Go ahead and be a moron with unrealistic beliefs and notions.  I will just sit here and smile.  Good for you.  You go.  Away.
Fence Sitter I am not when it comes to food.  How can someone not like Onions, I ask, appalled completely.  And too much garlic...WHAT?!?!  Stop the press, hold all my calls and someone get that cat out of here.  I don't think I am actually physically able to cook without onions and garlic.  And lots of them.  My husband hasn't said anything about the abundance of onions and garlic so far, and even if he did, I would most likely correct him.  See, that non-confrontational person actually likes to dabble in a little argument here and there with the husband.  It must be a married thing.  No raised voices, just a little nag and rib here and there.  No harm done and no upset stomach. 
So on that note, I am making a little soup I call "Buncha".  Buncha this, Buncha that and Vi-ola...dinner.  It is a little bit of everything my husband likes....green beans, hot Italian sausage, potatoes, pasta.  And then a lotta onions and garlic.  He'll like it.  Or else.

Buncha Soup

2 Tbs. butter
1 Tbs. olive oil
1 rib celery, chopped*
1 medium carrot, chopped*
1/2 # extra small mixed new potatoes
3 cloves garlic, mashed with 1/2 tsp. salt to make a paste
handful green beans cleaned and cut into 1" pieces
1 medium red or yellow onion, chopped*
1 tsp. each dried rosemary and thyme
13 twists of a pepper grinder
1 Hot Italian Sausage, casing removed
1/3 cup Orzo pasta
32 oz. homemade or *gasp* store bought beef broth
1 1/2 cups h2o
Splash V8 juice or 1 chopped tomato - optional

*I leave my carrot unpeeled...I like the rustic look.  I also take the ends I chop off of any carrots and celery, and the skins of the onions, and put them in a bag in the freezer labeled "For Stock".  When I make any kind of stock, this gets thrown in.

Add butter and oil to a 6 qt. heavy pot.  Add celery, carrot, onion, potato, and green beans to pot.  Saute for 5 minutes.  Add garlic, herbs and pepper.  Mush up hot Italian sausage with your fingers and add to pot, breaking up more with wooden spoon as you combine everything together.  Cook for 2 minutes, stirring.  Add Orzo pasta, stir, and let toast up and soak up flavors 1 minute.  Cook 2 more minutes, moving it around.  Add beef broth and water and over medium heat, bring to just a boil.  Reduce heat and let simmer until potatoes are soft and flavor is to your likey (add V8 or tomatoes now if you are using). Stir occasionally so pasta doesn't stick to bottom of pot. Serves one hungry man with a little for lunch another day.
Enjoy!
J~