(no subject)
A little morning complaining: within an hour of waking up, I was scrubbing cat barf out of my carpet, and the cold is making my pathetic hands ache somethin' fierce. I need to get health insurance soon or else this winter is going to be a bitch, it's not even that cold. Also, need to get back in the habit of taking my fish oil for my hands. Mmm...fish oil!
Things are going okay. Work has been busy, with most of the office out for the Aruba trip (other people have complained about it being to quiet and boring, but that's soooo not been a problem for me). I made a really great soup a couple days ago. Doing a little better about dividing free time between myself and others. Thinking about catching an Elvis Costello tribute band at Lee Harvey's (thank you NPR for your helpful "what to do tonight" spots!) but 1) I'd be really sad if they were terrible...the downside of tribute bands...still haven't gotten 100% over the Pixies cover band I saw about a year ago and 2) things wouldn't be rolling until the hour I have a tendency to pass out on the couch and drool on myself before shuffling to bed. Looking like I'll stay at home tonight and drink a bottle of wine.
My god, I'm blogging about my arthritic hands and falling asleep around 10:30. What happened to me???
Lastly, the soup, based off this recipe. Here is what I did, slightly differnt.
Squash Soup
1 medium acorn squash, peeled and diced into 1" chunks
2 medium leaks, white and light green parts only, halved and cut into 2" chunks*
1 medium onion, diced
1 carrot, finely diced
2 ribs celery, cut into 1" chunks
4 cloves garlic
1/2 tsp thyme
2 bay leaves
6 c. water
1 bunch turnip greens, steams removed, leaves lightly torn
1 c. corn
1 can black beans, rinsed
1 green bell pepper, diced
5 slices bacon
1/2 tbs salt
black pepper to taste
Combine water, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes. Fry the bacon until done but not super-crispy, remove to cool, and chop into 1/2" pieces. Puree the soup off the heat with either an immersion blender (I love these things!) or working in batches with a regular blender. Then combine the blended mixture with the bacon, salt and remaining veggies and simmer until veggies are tender, about 10 minutes. Adjust seasonings and serve, great with crusty bread.
Things are going okay. Work has been busy, with most of the office out for the Aruba trip (other people have complained about it being to quiet and boring, but that's soooo not been a problem for me). I made a really great soup a couple days ago. Doing a little better about dividing free time between myself and others. Thinking about catching an Elvis Costello tribute band at Lee Harvey's (thank you NPR for your helpful "what to do tonight" spots!) but 1) I'd be really sad if they were terrible...the downside of tribute bands...still haven't gotten 100% over the Pixies cover band I saw about a year ago and 2) things wouldn't be rolling until the hour I have a tendency to pass out on the couch and drool on myself before shuffling to bed. Looking like I'll stay at home tonight and drink a bottle of wine.
My god, I'm blogging about my arthritic hands and falling asleep around 10:30. What happened to me???
Lastly, the soup, based off this recipe. Here is what I did, slightly differnt.
Squash Soup
1 medium acorn squash, peeled and diced into 1" chunks
2 medium leaks, white and light green parts only, halved and cut into 2" chunks*
1 medium onion, diced
1 carrot, finely diced
2 ribs celery, cut into 1" chunks
4 cloves garlic
1/2 tsp thyme
2 bay leaves
6 c. water
1 bunch turnip greens, steams removed, leaves lightly torn
1 c. corn
1 can black beans, rinsed
1 green bell pepper, diced
5 slices bacon
1/2 tbs salt
black pepper to taste
Combine water, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes. Fry the bacon until done but not super-crispy, remove to cool, and chop into 1/2" pieces. Puree the soup off the heat with either an immersion blender (I love these things!) or working in batches with a regular blender. Then combine the blended mixture with the bacon, salt and remaining veggies and simmer until veggies are tender, about 10 minutes. Adjust seasonings and serve, great with crusty bread.