You probably think I have fallen off the face of the planet and to a degree it occasionally does feel that way. It has been a rough couple of months. After my grandmother passed away September 9, we flew to Portland, OR to help with the funeral and estate. On October 6 we lost our babies. Our twin sons were basically stillborn at 30 weeks. On October 8, Diva was diagnosed with Asthma and an allergy to dust and grass. She is handling it well though and is starting to breath better!
We realized that we have more support than we knew. For over a week we had people, some that we didn’t know all that well, offering to make us dinner. They went out of their way to accommodate our diet. I will be forever grateful but it has been WONDERFUL to get back into our own routine. I find I cope better when I am busy.
That being said we have gotten back into creativity in the kitchen. School has been a little slower, but we are catching up there as well. Lunches have always been the bane of my existence but I am getting better! Today’s menu was leftover soup and some ‘sandwiches’ but oh what leftovers! And the cute factor of the sandwiches. I have managed to misplace my camera in the last month or so….no pictures today but I will do my best!
I made Pea Soup last night, left it simmering on the stove while we tricked and treated so the kids (and us parents!) had a nice WARM meal at the end. Today, the children were very disappointed that there wasn’t more left over for lunch, they each only had one bowl, poor kids. So we combined that with ‘sandwiches’ made from peanut butter and jelly spread on corn tortillas and cut into cute little leaves courtesy of little metal cookie cutters.
As we settle more and more back into our pre- devastation lives I promise to be back here more often~~ Thanks for your patience!
- 3 quarts water
- 1 bag split peas
- 1 ham bone, with meat still attached
- 1 onion, diced
- salt and pepper to taste
- 2-3 dashes dried basil
- 2-3 dashes dried oregano
- 2-3 slices of ham, diced
- 1 carrot, diced
- 2 large potatoes, diced
In a large stockpot soak the peas in 2 quarts of the water for about 2 hours.
Add the ham bone, onion and spices. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours.
Remove the ham bone and add ham, carrot and potatoes. Simmer another 30 – 40 minutes or until the veggies are soft. Take an immersion blender to the soup to blend the carrot and potatoes in. Don’t blend too much, a few turns through the soup in probably sufficient.
Serve and enjoy~