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November 2007 Issue
In Loving Memory
by Victoria Smith
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On October 21, 2007, I lost my dear friend, Lee. Her full name was Elizabeth Bassen, and she was a talented artist and a gifted miniaturist. She was a very bright lady, kind and generous to all who knew her. She never thought of herself, but always of everyone else.

She had so many health problems that life could be very difficult for her.

She was an Italian-American lady who loved to eat, but was barred from enjoying her favorite foods because she was diabetic.

She suffered from a severe hernia, which confined her to a wheelchair. She endured the complications of diabetic leg ulcers.

She developed kidney failure and congestive heart failure.

It was just too much, even for this courageous and wonderful lady, and she slipped away from us early last Sunday morning.

Still, I feel that she is close; maybe even closer than she was in life.

My mother and I walked through our woods on Sunday, thinking about Lee, and talking. The autumn colors were at their peak up here in central New York State, and I feel that she is somewhere near, reveling in the splendor of the brilliant foliage. Everywhere we look, there is beauty, and Lee loved beauty.

And we loved Lee. This article is in her honor.

We have written this tribute to her, a Thanksgiving menu of vegetarian dishes that we feel sure that she can enjoy now, to her heart's content, not a bit concerned about salt or sugar, or carbohydrates... or anything else.



  • 5 cups vegetable broth
  • 1/2 cup tomato sauce
  • 1/2 cup diced carrot
  • 1 large potato, peeled, chopped
  • 1/3 cup chopped onion
  • 1/3 cup cut green beans
  • 1 large garlic clove, pressed
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas
  • 1/2 cup of small pasta (2 oz)
In a 3 quart saucepan, bring broth and tomato sauce to a boil. Add carrot, potato, onion, beans, garlic and black pepper. Reduce heat and simmer 1 hour. Bring to a boil again. Add peas and small pasta. Reduce heat and simmer 15 minutes longer.
  • Yields: 8 servings
  • Preparation Time: 90 minutes

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