New Coffee Maker and a Cooking Show

Hello There Everyone. Hope you all are doing great.
Well, finally I found my Keurig Coffee Machine at Kohl's. I was intending on getting a red coffee maker (as it would match my Dutch Oven.) The Keurig came in 4 colors, white, black, silver and red.........well guess what???

I thought we would try Bed, Bath and Beyond, they only had black. The salesman sent me to Kohl's saying he hated to send me there, but because they only had the black mini-coffee makers, he knew Kohl's had many more colors.  Like yellow, purple, blue and turquoise. Now the dilemma was Kohl's had NO red coffee makers....so now what???? Well, my next favorite color was Purple, so I settled on this color, even though it matches NOTHING in my kitchen, I still like it and it makes a great cup of coffee.

Here's a front view.....the interesting thing about this color.....it changes colors!!!!

See? Now it is blue!! Two colors in one.....hahahahaha

JP and I went to a cooking show this past Saturday. The 12th Annual Cooking Extravaganza. Chef Jeff and Chef Mark made some tasty meals.....this is one of them. "Sausage and Lentils with Spinach" I will walk you through it.....it tasted oh, so delicious and is one of those soups that "sticks to your ribs."
We weren't going to go, but then Friday night I decided I wanted to go and I am glad we did, cause we came home with some good recipes to try. My next recipe will be Zucchini Cornbread........the zucchini is sitting in the fridge right now.
Following is the recipe for "Sausage and Lentils with Spinach"

1/4 cup oil, canola or other
1 cup onions, medium diced or omit if you don't like
1 cup celery, medium diced
1 cup carrots, medium diced
In a large kettle, saute' the onions, celery and carrots in the oil until translucent.

1 1/2  pounds kielbasa sausage (I used turkey sausage) sliced
Add the sausage and cook until it begins to render.
Add 2 quarts (8 cups) water
2 Tablespoons soup base (I used chicken base)
1 pound lentils
1 teaspoon thyme leaves, dry
1 teaspoon pepper (I used 1/2 tsp.)

1 pound of Lentils
12 cups spinach, fresh and chopped

Here I am stirring everything together except the spinach,
letting it simmer uncovered for approximately 45 minutes.
Add the chopped spinach and wilt it for 5 minutes.
When finished, the dish should be well-bodied and the lentils tender.  Serve immediately with rustic bread for a healthy and satisfying meal. This is one of those meals that it would be wise to always have lentils on hand........I think I will.

So there you have it....my little tutorial on making this wonderful meal that JP will eat tonight along with bread and fruit.......hope it fills him up.
You all have a great day and keep looking up for your redemption draws nigh.
Cheers ~ Louise