rah-rah-rita: profile 
rah-rah-rita
golo member since: July 2, 2007
about rah-rah-rita
I worked for General Motors for 31 years, and retired two years ago to the Triangle area. With all of my "free time," I love to have lunch with friends, go to the movies, read, volunteer, watch my grandson, walk ... and hopefully travel.
favorites
favorite music: judas priest, the scorpions, red hot chili peppers, lenny kravitz, pink
favorite movies: the terminator (original), the blues brothers, african queen
favorite hobbies: reading, movies, talking :)
favorite tv shows: anything on hgtv, court tv, nancy grace, anderson 360
favorite restaurants: daniel's, lee garden, sullivan's, irregardless cafe, blue ridge cafe
favorite web sites: www.wral.com
favorite vacation spots: emerald isle, wilmington, norfolk, atlanta
friends' recent activity
golo managing editor created a blog post.
did you submit a question for raleigh mayor charles meeker?
Today at 9:32 a.m.
dsickles created a blog post.
take our daughters and sons to work day
Apr. 24, 2008
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3 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tart apple, such as Granny Smith, peeled, cored, and diced
2 cups canned pumpkin puree
1/3 cup dry white wine
1 tablespoon dried sage
1 bay leaf
3 1/2 cups water
2 1/2 cups canned chicken broth or homemade stock
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 pounds piece of ham, diced
In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf. Makes 4 servings.
GOLO member since July 3, 2007
November 14, 2007 12:38 p.m.
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