National Commander Message

From the National Commander

As I look back at the 144th Fall Nationals with the perfect weather we were able to enjoy, I felt it was a great Nationals. The host teams did a fantastic job even though they were shorthanded. At this time, I would also like to remind everyone regarding their upcoming hosting duties, that it’s each teams responsibility to make sure that as many of their members as possible attend to do their part in making these upcoming Nationals a success; as every previous host team has done for them. As we look forward to the new year, I’m confident we will return to a normal schedule, and the skirmish calendar will once again continue as it has in the past. We also tried something new at the 144th Nationals by having the membership meeting at Memorial Park, and I think it went well. As long as the weather permits, I feel we should continue having the meeting there. I would also like to applaud Gary Crawford and his staff on the magnificent job they have done with all aspects of the renovation of the Historical Center. They have done a remarkable job in just a few short months. They spent many countless hours preparing an outstanding place for viewing all of the different aspects, and the different teams that make up our fine organization. I would like to wish everybody a Happy Holiday season and look forward to once again seeing you in the spring, along with those of you that will attend the Board meeting at the end of January.

Stay safe, and be well,

Chuck Kindle National Commander

Sausage, Kale & Potato Soup By Eddie Davenport

Ingredients 1 tablespoon olive oil 1 pound Italian sausage links, casings removed 1 small yellow onion, finely diced 2 medium carrots, finely diced 2 celery stalks, finely diced 1 red bell pepper, diced 4 cloves garlic, minced 6 cups chicken broth 1 bay leaf ½ teaspoon smoked paprika 2 teaspoons Italian Seasoning 4 medium red potatoes, diced into ½-inch cubes 6 cups of chopped kale (or other greens like spinach or Swiss chard) 1/2 cup shredded Parmesan cheese Juice of 1 lemon Salt and pepper, to taste

Instructions 1- Heat olive oil over medium heat in a large dutch oven or soup pot. Brown sausage, using a spatula to break apart into smaller pieces.

2- Use a slotted spoon to transfer sausage to a plate, leaving behind any oil in the pot. Add onions, carrots, celery, bell pepper, and garlic to the remaining oil in the pot (add a little more olive oil if needed), and cook for 7-8 minutes, or until vegetables are beginning to soften.

3- Return browned sausage to the pot. Add chicken broth, bay leaf, smoked paprika, Italian seasoning, potatoes and greens (the greens will stick up above the broth but will soon reduce down into broth). Stir to combine. Simmer for 15 minutes, or until potatoes are tender, and greens are reduced down and tender. (It is OK if potatoes break apart a little bit - they will help to add texture to the soup). Before serving, stir in Parmesan cheese and lemon juice. Season generously with salt and pepper to taste.

Cooks Tips

-Don’t limit yourself to kale for the greens in this recipe. I’ve also used Swiss chard, spinach, or a combination of greens with delicious results. Be sure to use smoked paprika and not regular sweet paprika in the recipe – it’s just not the same without it. Use sweet Italian sausage or hot Italian sausage, depending on how spicy you like your soup. I like to use Yukon Gold potatoes in my soup, but you can use any kind of potato. Red potatoes will hold their shape and not fall apart, while russet potatoes will dissolve into the soup a bit more.