I learned how to cut a pineapple this spring. I also learned how to root it. While ready to chuck it all, I finally found this today! Hurray!
I’ve always been a stew person. Thick, rich and hearty.
Lately it’s been all about soup. All winter! Into spring. Now, with the cool summer upon us, I’m basking in it just a little more!
For this crockpot recipe, I threw in chicken breast (cut up), 32 oz of chicken broth, a large jar of mild salsa, and chose 3 cans of (drained) beans: garbanzo, black and kidney. A 14 oz can of diced tomatoes, normally some frozen corn but I had none, and about a teaspoon of cumin. This is simple and delightful!
Bubble bubble! This next recipe is a skinny soup! I put in 1 Tbs butter and the same of flour, grind up a small onion, add 4 cups of chicken broth and throw in the florets of a full head of cauliflower.
I don’t have the next photo, but I take the completed soup to my blender and purée it. Simple, delicious, even cold!
A busy week at work, followed by a re-nu on my kitchen with paint and more paint (the competition of more paint on us than on the ceiling or wall). Reward? What’s for dinner? Must Goes! One slice of bread (carb control), smear some of my proclaimed”food of the gods” (yes, the guacamole I spoke of in my last session) across the bread, which I have cut in half for better handling. A couple of slices of Easter’s ham, and a wedge of Swiss cheese on the side. Yes I could have put the cheese in between the bread too, but I chose this route. Ah I have forgotten one thing, a drizzle of homemade (yes, homemade) mustard that is creamy, to my delight. And yes, I should’ve taken a picture, but I didn’t know it would taste that good! I must admit, that guacamole made the difference in this sandwich. And a half sandwich was all that was necessary. Mmmmm!