Soup

I love soup, I would eat it everyday, at every meal if it was available. The rich variety of soup is limited only by your imagination. Of course the classics are always appropriate French Onion, Minestrone, Leek and Potato, Five Bean, Vegetable, Chowders of all variety, Tomato Basil, the list goes on and on. Why should we shun soup to the cold winter months or times of illness? Soup can be created out of almost any ingredients that you have on hand and with a little creative paring take classics and update them to your special tastes. 


As I become more sensitive to foods and how they affect my body and my mood I have been playing with ingredients to see what harmonizes with me and what does not. One thing I have noticed is that I seem to have an almost unquenchable thirst. There are days when no amount of fluid will keep that dry mouth feeling at bay. This is more pronounced the more dry foods I eat (breads, crackers those sorts of things) but a bowl of soup will help to add water to the desert. 

Soups also lend a sense of home to most meals. The warmth from the bowl, the  complex aroma can trigger a feeling of warmth and togetherness. Take a moment before you have your next bowl of soup to appreciate the simplicity of the meal. There is no reason that the most expensive and extravagantly prepared foods must be your favorite things, try to slow down and let simple be the guide for the day.

New adventures

So I have been given a new opportunity that could either fizzle out or take off and become something new and exciting. Since Jan. my hours wt work have been cut down to almost nothing and I am beginning to wonder how the bills are going to get paid. Then I thought why don't I teach canning classes. People want to learn how to do that and they want to save some money on food bills. It's a win-win!

More info to come as I get something finalized and figured out.