Today
I bought my first pair of snowboard boots today. Seems fitting, considering we've gotten nearly 4 inches of snow in the past 5 hours, and it's still just dumping down. Hello spring?? I still don't love snowboarding, but at least now I've got some comfy boots that are my own to ride in. I'd like to get good enough to enjoy this sport, I mean if I'm going to live an hour from the mountains and have to contend with 6 months of winter, I may as well find something positive in it, right?
I worked today, went shopping, made a surprisingly fantastic supper, packed Maclean's lunch, finished laundry and I just need to clean Frankie's fishbowl and sort out some finances before I can put on my comfy pants and get lazy on the couch.
I wondered if Mike would sleep downstairs last night when he got home from work, but he joined me in our bed, much to my relief and delight. Also to my delight was the fact that 4:30am cuddles rapidly turned into 4:30am adult play time.. mmm... We still have another Talk on the table for tomorrow, and he's leaving on Sunday to go up North again for two weeks, so I guess that would be a good time to start creating some separation between us? *sigh*
Black Bean & Ham Soup
Ingredients
Directions
I followed the recipe pretty closely, adding in some diced zucchini as well, and I also sprinkled in some mustard powder, seasoning salt and Worcestershire Sauce to give it a bit more flavour. It's more stew/chili like than soup (it's super thick), but shockingly delicious and really easy to toss together. We had leftover ham from Easter in the fridge, which is where the inspiration came from. I also whipped up a quick half dozen cornbread muffins to go along with the soup - yum!
I worked today, went shopping, made a surprisingly fantastic supper, packed Maclean's lunch, finished laundry and I just need to clean Frankie's fishbowl and sort out some finances before I can put on my comfy pants and get lazy on the couch.
I wondered if Mike would sleep downstairs last night when he got home from work, but he joined me in our bed, much to my relief and delight. Also to my delight was the fact that 4:30am cuddles rapidly turned into 4:30am adult play time.. mmm... We still have another Talk on the table for tomorrow, and he's leaving on Sunday to go up North again for two weeks, so I guess that would be a good time to start creating some separation between us? *sigh*
Black Bean & Ham Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 large carrot, peeled and thinly sliced
- 3 cloves garlic, minced
- 2 (15 ounce) cans black beans
- 1 (14 ounce) can chicken broth
- 2 cups cubed cooked ham
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- ground black pepper to taste
Directions
- Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
- In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes.
I followed the recipe pretty closely, adding in some diced zucchini as well, and I also sprinkled in some mustard powder, seasoning salt and Worcestershire Sauce to give it a bit more flavour. It's more stew/chili like than soup (it's super thick), but shockingly delicious and really easy to toss together. We had leftover ham from Easter in the fridge, which is where the inspiration came from. I also whipped up a quick half dozen cornbread muffins to go along with the soup - yum!