Tuesday, February 17, 2009

February Happenings

Well this month Valentines came and went, we didnt have much cash so our Valentines day was very simple. We got each other something we wanted and called it our treat. I also made Simon a handmade card. It wasnt much but its the thought that counts right? My nephew got baptized, first of the boys to be. It was a nice occasion. My cousin will be coming home from S Africa this week. I am sure he will be glad to be home. He gets to be whisked off to Hawaii to spend time with his brother who is already there with his wife. We have gotten alot of snow, it keeps coming down and then dissappearing only to be back again the next week or so. Simon got a new work schedule Horray! He finally gets Sunday's off. This is very nice for us.

February's Recipe

Growing up I wasnt a keen fan of Split pea soup, but over the years I have grown to like it. This recipe I found in Martha Stewart Living.

Split pea soup- Serves 6

8 black peppercorns cracked
3 sprigs of thyme, chopped - with extra for garnish
2 sprigs of flat- leafed parsley " "
1 dried bay leaf
2 tablespoons of safflower oil
2 medium carrots cut into 1/2 inch pieces
2 celery stalks cut into 1/2 inch pieces
1 large onion cut into 1/2 inch pieces
2 tablespoons of minced garlic
1 ham steak cut into 1/2 inch pieces
1 1/2 teaspoons of salt
1 pound of split peas
8 cups of water

1. Wrap peppercorns,thyme, parsley and bay leaf in a piece of cheesecloth and tie with twine.
2. Heat oil in a large pot over medium heat add carrots, onion, celery and cook until onion is translucent (see-through) for about 9 mins, stirring occasionally. Add garlic, ham and salt and cook for 3 mins. Add spices in cheesecloth ( dont untie) , split peas and water.
3, Bring soup to a boil, Reduce heat and simmer, stirring occasionally until peas are tender- 50-55 mins. Take out spices in cheesecloth. Season with a pinch of salt and garish with the fresh herbs.

Serve- this soup will keep in the fridge for 3 days.


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