“Welcome to the Chop House,” our waitress said once we were seated. “I heard you’re celebrating a birthday.”

“Yes,” I said. “Three-quarters of the century for me. Woohoo, I made it!”

Keith grinned. “I’ve never slept with 75-year-old woman before.”

“And I get to sleep with this old man,” I gestured across the table.

Our waitress laughed. “You guys are a riot.”

Not really, just having fun.

Keith and I enjoyed a delightful meal of hot crab dip, house salad, steak and scallops with dipping sauces, and a scoop of cinnamon ice cream for dessert. Everything split between the two of us. Two forks, two spoons.

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But, as the old Chinese proverbs goes, “After Enlightenment, there is still laundry.” Which for me, literally, is not a bad thing, because I like doing laundry. It’s the metaphorical that trips me up. That said, no laundry today, but lots of other good things, including a favorite recipe from my maternal Aunt Arlene, an “Auntie Mame” who loved trying new things. I serve her shrimp curry over rice and with fresh broccoli or green beans.

Shrimp Curry, 2-3 servings Note: For the two of us, I halved the original recipe.

Ingredients:

• 1 lb. raw shrimp, fresh or frozen, or 1 lb. peeled and deveined cooked shrimp

• 2 ½ Tbs. butter

• 1 clove of garlic, halved

• 1/6 cup flour

• ½ Tbs. curry powder

• ½ Tbs. apple cider vinegar

• 1 ½ cups milk

• 1/8 tsp ground ginger

• 1/16 tsp nutmeg

• 1/16 tsp. cayenne pepper (or to taste)

• 1 chicken bouillon cube

• ½ tsp salt

Directions: Start the water for shrimp (if cooking) then the rice cooker and ready the green vegetable to steam, so everything comes together at the same time.

For raw shrimp, bring a pot of water to boil over high heat. Add shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes. Drain shrimp in colander and peel—mine were peeled, deveined, and tall off—and set aside.

Melt butter in a medium pan, add garlic halves, and toss until garlic is lightly browned. Remove and discard garlic and remove pan from heat. Stir in flour and curry powder. Add vinegar and milk, mixing until smooth. Add ginger, nutmeg, cayenne pepper, bouillon cube and salt. Return pan to heat and cook, stirring constantly until thickened, about 5 minutes. Add cooked shrimp and heat through.

Serve over rice and with green vegetable.

That’s it for today. See you next week! -C.D.

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Due to an hour-long neighborhood association meeting that started at 5:30, happy hour was later than usual last night. And inside again because shower threats continue. No complaints; we need the rain. Big smile on my face for the neighborly and productive meeting, and for Keith’s help with the pork while I finished the chili. I turned the burner off after cooking the vegetables then, when we got home, added corn, brown sugar, and lime juice, heated through, and served.

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Both recipes stand alone, but since Keith likes meat, I decided to try non-barbecue-sauce pulled pork, which we put in the bottom of our bowls then added the summer chili and toppings. Delicious! And the leftover pulled pork will make great sandwiches with barbecue sauce on brioche buns. We just so happen to have 4 buns from another meal this past week. Efficient use with nothing wasted warms my frugal, New England heart. Note: Only a few pork pictures… I forgot.

Slow Cooker Pork Tenderloin Pulled Pork (no BBQ)

Ingredients:

· Pork: 2–3 lbs. pork tenderloin or pork shoulder/butt – I used the latter, 3 pounds.

· Dry Rub:

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp salt, ½ tsp black pepper

• 1 tsp onion powder

· Base: 1 sliced yellow onion and 3 cloves of minced garlic

· Liquid: ½ cup low-sodium chicken broth or apple cider vinegar – I used the latter.

Directions:

Mix dry rub spices in a small bowl; rub thoroughly over all sides of the pork.

Place sliced onions and minced garlic in bottom of slow cooker; lay seasoned pork on top; pour chicken broth or vinegar around edges of the meat so as not to wash off the dry rub.

Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until meat is fork-tender.

Remove pork to a cutting board, shred using two forks, and return the meat to the slow cooker to soak up the pan juices.

Summer Chili – from Southern Living Magazine

Active Time: 25 mins Total Time: 50 mins Servings: 4

Ingredients

• 2 Tbsp. olive oil

• 1 medium-size (8 oz.) yellow onion, chopped (about 1 cup)

• 1 medium-size (8 oz.) red bell pepper, chopped (about 1 cup)

• 1 medium (6 oz.) poblano chile, seeded and chopped (about 3/4 cup)

• 1 1/2 tsp. kosher salt, divided

• 1 medium (8 oz.) zucchini, chopped, divided (about 2 cups)

• 1 medium-size (8 oz.) yellow squash, chopped, divided (about 2 cups)

• 1 (1.5-oz.) envelope chili seasoning mix

• 2 cups chicken broth – I used bouillon.

• 1 (15-oz.) can dark red kidney beans, rinsed and drained

• 1 (15-oz.) can pinto beans, rinsed and drained

• 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained

• 1 cup fresh corn kernels (about 2 ears)

• 2 tsp. light brown sugar

• 2 Tbsp. fresh lime juice, divided (from 1 medium lime)

• 1/4 cup finely chopped fresh tomato (from 1 small [4 oz.] tomato)

• Sour cream, for serving – We substitute plain yogurt for sour cream.

• Thinly sliced scallions, for garnish

Directions

Heat oil in a large Dutch oven on medium. Add onion, bell pepper, poblano, and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened, about 6 minutes.

Meanwhile, place ½ cup each of the chopped zucchini and yellow squash in a medium bowl. Add remaining 1½ cups each zucchini and yellow squash to onion mixture; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in chili seasoning mix and remaining 1 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, kidney beans, pinto beans, and canned tomatoes. Bring to a boil over medium-high; reduce heat and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 15 to 20 minutes.

Stir in corn, brown sugar, and 1 tablespoon of the lime juice; cook over medium-low, stirring occasionally, until heated through, about 2 minutes. Remove from heat.

Add finely chopped tomatoes and remaining 1 tablespoon lime juice to reserved zucchini and yellow squash; toss until combined.

Ladle chili into bowls. Sprinkle with zucchini and squash mixture; serve with sour cream (plain yogurt) and garnish with scallions.

That’s it for today. See you next week! -C.D.

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Another showery evening, though we only caught the edge of the storm that caused power outages to the north and east of us. We seem to be in a weather pattern of afternoon thunderstorms, particularly those that fire up around 4:30 or so. The dogs got their pre-dinner run but came back in a few minutes. Of course, dinner was an incentive, as were the shrimp.

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I’d never cooked orzo before, though I’m sure I’ve eaten that small pasta. Anyway, I was not entirely successful in the timing, and happy hour, which usually starts about 5, started more like 5:20. No complaints.

Shrimp Orzo Salad -adapted from Southern Living Magazine

Active Time: 20 mins Total Time: 25 mins Servings: 4

Ingredients:

• 3/4 tsp. kosher salt, plus more for salting water

• 1 cup uncooked orzo

• 1 large shallot, finely chopped (about 1/4 cup)

• 1/3 cup extra-virgin olive oil

• 1/4 cup drained and chopped sun-dried tomatoes in oil

• 1/4 cup chopped fresh dill, plus more for garnish

• 2 Tbsp. white balsamic vinegar

• 2 Tbsp. fresh lemon juice (1 lemon)

• 1 1/2 tsp. Dijon mustard

• 1/2 tsp. grated garlic (2 cloves)

• 1/4 tsp. black pepper

• 1 lb. jumbo peeled and deveined cooked shrimp, tails removed

• 1 (8-oz.) block feta cheese, cut into 1/2-inch cubes

• 1 cup English cucumber (1 small cucumber), cut into half-moons – garden cucumber

Directions:

Bring a medium saucepan of salted water to a boil over high. Add orzo; stir once, and cook according to package directions. The package said boil 2-3 minutes, but the orzo took an additional 10 minutes! Drain orzo; rinse under cold water to stop the cooking process.

While orzo cooks, whisk together shallot, oil, sun-dried tomatoes, dill, vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and pepper in a large bowl until combined.

Add cooked orzo, shrimp, feta, and cucumber to sun-dried tomato mixture in large bowl; toss to combine. Garnish with additional dill.

That’s it for today. A shorter post because it’s Hippocamp weekend, and in between sessions, I’m baking for tomorrow’s fellowship at church. See you next week! -C.D.

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Not complaining about the muggy conditions due to significant and much-needed rain. Just an explanation for last night’s inside location. Not going to whine about the burst of weeds either. Loving the greenery around here and the blue-tailed skinks, cicadas, katydids, lightning bugs, butterflies and moths. Fewer spotted lanternflies this year, though they’re pretty, too, and the night peepers are back. Go nature!

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Last night, I made good on June 26^th’s “next time” for Vietnamese stir fry. Chicken instead of pork. Two thumbs up. The sauce is similar to teriyaki. Cooking noodles then broccoli separately, adding to the stir fry at the end, made the texture of everything come out just right. A quick, easy, healthy meal. Next time, beef or shrimp.

Vietnamese Chicken Stir Fry, Serves 2-3

Ingredients:

• 4 garlic cloves crushed

• 2 tablespoons brown sugar

• 3 tablespoons reduced salt soy sauce

• 3 teaspoons ground ginger

• 3 tablespoons water

• 1-pound chicken breast, thinly sliced - original recipe called for 3/4-pound

• 4 cups broccoli florets

• 4 ounces thin dried rice noodles—I used medium-sized Thai noodles.

• 2 tablespoons sesame oil

• 1/2 cup sliced onion

Directions:

Combine garlic, sugar, soy sauce, ginger, and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes or until sugar is melted. Remove from heat and add chicken to sauce and let sit for 5 minutes turning the meat over 2 or 3 times.

Meanwhile, bring a medium saucepan 3/4 full of water to a boil and add the rice noodles. Boil for 3 minutes add the broccoli to the water for 1 minute. (I added about 30 seconds to both the noodle cooking and broccoli to accommodate their larger size.) Drain.

Heat oil in a wok or large frying over high heat. Add the onion and sauté 2 minutes. Add the chicken with the sauce. Cook tossing the chicken with the onion for 2 minutes. Add the broccoli and rice noodles. Toss all the ingredients together for 2 to 3 minutes and serve.

That’s it for today. See you next week! -C.D.

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Jumping right in with the story about the soup. A few years ago, my daughter served this soup for lunch during one of our visits. Jessica is an excellent cook and very mindful of what she prepares, especially for her grade-school-age daughter who is a serious tennis player. As in all competitive sports, a healthy diet is one of the margins for winning. For Keith and me, diet can be the living-better-as-we-age margin.

“Where did you get the recipe?” I asked my daughter, and she handed me Gina Homolka’s cookbook skinnytaste Simple. After noting several recipes I’d like to try, I decided to order the book. Good choice. This soup in particular is light, flavorful, healthy—and simple.

Serving deviled ham also has a story. Canned foods, which date back to 19^th century America, were essential for feeding the troops during WWII. When Keith’s fighter-pilot dad returned from the war—and before he was called back for Korea and the rest of his career—he worked as a sales distributor for Chicken of the Sea, Van Camps, and Campbells Soup. When things were lean, Keith’s family ate the wholesale canned foods, which Dad “advertised” as delicacies. Many of this generation, my family included, survived and thrived on canned foods.

Indeed, deviled ham, which also dates back to the 19^th century in the United States, was highly favored as a culinary delight. The mixture of ground ham with hot spices, such as mustard and cayenne, took Keith right back to his childhood. For me, it’s Spam, the canned mixture of pork shoulder, ham, salt, water, and preservatives, which Mother often baked with a pineapple slice and served as a delicacy.

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Back to last night. Whenever I prepare vegetarian recipes for happy hour, I also serve some kind of meat for Keith. Afterwards, we watch a “Friday” movie, meaning a slow romance for me rather than his preferred, fast-paced action.

Coconut Curry Soup with Summer Squash and deviled ham. Romance and Action. Complementing opposites, a recipe for marriage.

Creamy Coconut Curry Soup with Summer Squash – adapted from Skinny Taste

Ingredients:

· 1 Tbs. Extra virgin olive oil

· 1 medium onion, chopped

· 2 garlic cloves, minced

· 1 Tbs. grated fresh ginger

· 2 tsp. yellow curry powder

· ½ tsp kosher salt

· 1½ lbs. yellow summer squash, cut into large chunks

· 32-oz. chicken or vegetable broth

· ¼ cup canned full-fat coconut milk plus more for garnish

· Fresh parsley for garnish (optional) - from my herb pots

Directions:

In a large pot over medium heat, add olive oil, onion, garlic, and ginger. Season with curry powered and salt. Sauté until onion is golden, 4-5 minutes. Add squash and broth; bring to boil then reduce to low. Cover and simmer until squash is tender, 18-20 minutes. Remove from heat.

Using an immersion blender, puree until smooth. Add coconut milk and simmer until heated through, 2 to 3 minutes. Drizzle with additional coconut milk and fresh parsley; serve.

That’s it for today. See you next week! -C.D.

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So grateful for the cooler temperatures and rain. Our geothermal problem has been fixed temporarily; we’ve got a call into the company that probably drilled the two wells fifteen years ago. The receptionist said they are getting 4-5 calls daily from folks whose wells have gone dry. No call back yet, but I’ll check in again next week. A “remember me?” squeaking wheel rather than, “my problem is more important than others’.” I mean, we have plenty of water and air conditioning. They’ll get back to us, or we’ll contact someone else.

Yesterday, at the beginning of my Zoom writing group, we did our monthly check-in. What we’re doing, what we’re reading, what we’re writing—or not. I’m pulling weeds, checking on neighbors—especially the elderly man who lives alone and whose beloved dog died last Monday—cleaning dog shed off our floors, practicing, editing Agent of Blue Star, the sequel to Keith’s science fiction novel, and reading everything from memoir to historical fiction to a nonfiction book about fungi. Food for thought and sometimes just plain food.

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I don’t remember where I found last night’s happy hour recipe, but I’ve been wanting to explore bowl possibilities as light meals. The result was quite good and relatively easy. Mostly because of the rice cooker I’ve used for years and because most chopping was pre-done in the purchased slaw mix. Not that you couldn’t make your own mix, of course. But with just the two of us, I’m careful about quantity: we can only eat so much, and I don’t want us to tire from eating the same thing over and over so it doesn’t go to waste. The egg roll filling over rice took about 30 minutes from ingredients assemblage to serving and made about 4 servings. And I’m planning on turkey unstuffed pepper bowls next week, maybe shrimp curry, too, to use up the rice.

Egg Roll in a Bowl

Ingredients:

• 2 Tbsp. olive oil

• 1 lb. ground pork – I used 1.5 pounds, as that’s how it came; Keith loves meat!

• 3 Tbsp. minced fresh ginger – Next time, a bigger piece of ginger root. Yum!

• 4 garlic cloves, minced

• 4 green onions, thinly sliced

• 1/4 cup soy sauce

• 1/4 cup low-sodium chicken broth – from a bouillon cube in a cup of hot water

• 1 Tbsp. honey

• 1 Tbsp. sesame oil

• 1 tsp. cornstarch

• 2 limes, juiced

• 1 (10-ounce) bag tri-color slaw mix – 12-ounce rainbow slaw mix

• 2 cups cooked white or brown rice (optional) – rice makes this recipe a meal

• Sesame seeds or/and fried wonton strips, for serving

• Sriracha, for serving (optional) – Keith said, not necessary

Directions:

If serving with rice, fire up the rice cooker first.

In a large skillet, heat the oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. Add the ginger, garlic and the green onions; continue to cook until the pork is completely cooked through, 2 to 3 minutes more.

Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix, and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.

Serve over rice or on its own. Garnish with sesame seeds and/or wonton strips, and sriracha for added heat.

That’s it for today. See you next week! -C.D.

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Jumping right in with the wine story. Last month, after my annual mammogram, I received a letter from the radiologist who found an asymmetry and recommended further imaging, which took place just before the 4^th of July. More views then a sonogram, and yup, there was the spot deep in my right breast. Too err on the side of caution, let’s do a needle biopsy, he said, to which Keith and I replied, okay, let’s see how this plays out. Although my mother’s sister and one of my father’s both had breast cancer later in life, my chances are between 5-6%, and needle biopsies only average about 20-30% malignancy. Pretty good odds.

Due to the shortage of needles for the specific equipment at the facility in Charlottesville, I was scheduled at their imaging center in Culpeper, a two-hour drive away off 29, just north of Prince Michel Winery. I spent Sunday afternoon and Monday morning working ahead, especially on things that would require me to lift more than 5 pounds in the week or two recovery period.

But recovery never happened. The Culpeper radiologist asked for one more image to compare with past images taken since 2013, my first mammogram after we moved here permanently. Yup, there was that same spot, same location, same size. No growth. Benign. Keith and I celebrated at Prince Michel and brought home a couple of bottles of Viognier, one of their higher-end wines not available at Virginia’s local ABC stores.

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Now the food story. Wednesday evening was Serenity at Trinity, a hymn-sing at our church’s historical site in Crimora. Historical, including no air conditioning. The choir sang, I played duets with our violin-cellist Elizabeth, and we all sweated.

Air-conditioning is a blessing, for sure. But sometime Thursday afternoon, our unit stopped maintaining the thermostat’s 75-degree setting. Keith cleared the clogged drain line, the usual culprit; that didn’t solve the problem. The temperature climbed to 79 degrees that night, 81 on Friday morning. We’ve had power outages recently, so Keith decided to reset the system, which return the house to 75-degrees then kept running. I called our repair folks, and Clayton checked everything out. Compressor and Freon are fine, he said, except one of the geothermal pumps is dry. Clayton talked to his boss, who’d installed the system. Preliminary guess: our geothermal wells are only 200-feet deep, and with the drought, one of the two wells might have gone dry. To which Keith and I replied, okay, let’s see how this plays out. Clayton and maybe his boss will be back early next week with a geothermal diagnostic kit.

In the meantime, Keith and I are trying not to tax the system. Thus, a non-cook happy hour. Frozen jumbo cooked shrimp kept on hand, ready to thaw and serve with cocktail sauce, fresh-cut veggies with herbed cheeses and artisanal bread. And the Viognier. Cool blessings.

Cheese-Stuffed Mini Bell Peppers

Ingredients:

· 1 bag of multi-colored, mini bell peppers – I added celery, cucumbers, and bread.

· Herbed cheese (Boursin, goat cheese or the like)

· Fresh chives (optional) – nice for presentation but not necessary.

Directions:

Halve the peppers, remove seeds and membranes. Spread cheese inside the halves and sprinkle with cut chives if desired.

That’s it for today. Stay cool, and be mindful of air quality. See you next week! -C.D.

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Quick post this morning, as my neighbors and I are going to quilting at church. This recipe is simple and really good – loaded with vegetables and flexible, too.

Salmon Chowder – From Basic Necessities Soup Cookbook

Ingredients:

• · ½ cup onion, chopped

• · ½ cup celery, chopped

• · 1 clove garlic, minced

• · 1 cup chicken or vegetable broth – I used 1 chicken bouillon cube in 1 cup water

• · 2 cups potatoes, diced ­– red potatoes, unpeeled

• · 1 cup carrots, sliced

• · 1 small zucchini, sliced

• · 1 can corn - drained

• · 1½ cups evaporate milk or cream – I used the former

• · 2 cups salmon or 1 14.75-ounce can, drained with bones and skin removed

• · Salt and fresh ground pepper to taste

Directions:

Cook vegetables and salmon in a soup pot until tender, about 20 minutes. Add corn and cream. Heat and serve. I added at least ½ teaspoon salt, and Keith added more to his serving, since he’s salt deficient.

That’s it for today. Off to quilting. See you next week! -C.D.

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Very warm—in the upper 90s—and “hot,” which is 100 or over in Texas terms. A nod to my twenty-seven years living in the Dallas area. More trees here in Virginia’s Blue Ridge Mountains and better chance of summer rain and cooler temperatures. Long way of saying, inside for Friday Happy Hour and our 4^th of July, neighbor gathering. BTW, the menu for today: burgers and dogs with condiments and fixings, Keith’s award-winning baked beans, neighbor and dear friend Sharon’s mid-West salad (a family favorite—and mine), zucchini medley, and a red-white-and-blue dessert of strawberry and blueberry crisp topped with homemade vanilla ice cream.

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Last night’s first-time recipe was a hit. Prep times took longer because of the learning curve and interruptions from two very interested dogs and simultaneously freezing the two batches of ice cream for today’s celebration. Earlier in the day, I’d picked the chicken (meat in the plastic container) and boiled the bones up for broth, which we pour over the dogs’ kibble. Nothing wasted. There are leftovers, but that’s okay around here. Breakfast, lunch, supper, snack… Anyway, this turned out great in terms of flavor, and presentation (crafts and decorating not my forte) was pretty good, too, if I say so myself. You be the judge.

Blooming Chicken Quesadilla Ring – Recipe based on Southern Living Magazine

Active Time: 40 minutes; Total Time: 1 hour; Servings: 10 to 12 as appetizer

Ingredients:

• 3 cups shredded, cooked chicken (from 1 rotisserie chicken)

• 1/2 cup store-bought jalapeño pimiento cheese (4 oz.)

• 1/4 cup coarsely chopped fresh cilantro – I used a bit more.

• 1 Tbsp. hot sauce (such as Cholula) – I used Frank’s.

• 3/4 tsp. kosher salt

• 1/2 tsp. black pepper

• 8 oz. pepper Jack cheese, shredded (about 2 cups)

• 6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups) – I used the entire 8 oz.

• 16 (6-inch) flour tortillas – 20 to use up the package‑‑and for dog sampling.

• Cooking spray

• Avocado Dipping Sauce (recipe below)

Directions:

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place a 4-inch-wide ovenproof ramekin in center of prepared baking sheet; set aside.

In a large bowl, stir together chicken, pimiento cheese, cilantro, hot sauce, kosher salt, and black pepper; set aside. Stir together pepper Jack and Cheddar cheeses in a medium bowl; reserve 1 cup cheese blend in a small bowl.

Cut tortillas in half. Working with one at a time, sprinkle 1 tablespoon of the medium bowl’s cheese blend in an even layer over the tortilla half; top with 1 tablespoon of the chicken mixture. Fold in one corner of tortilla to cover half the filling. Fold over again to enclose the filling and form a cone shape; place seam side down. Repeat the process with remaining tortilla halves, cheese blend, and chicken mixture.

Arrange half of tortilla cones, seam side down, in an even layer around ramekin on prepared baking sheet, with pointed ends against ramekin. Sprinkle half of the reserved cheese blend over cones. Repeat with remaining tortilla cones and cheese blend, arranging cones, seam side down, on top of first layer. Sprinkle the other half of reserved cheese blend over the cones and spray with cooking spray.

Bake in preheated oven until cheeses are melted and edges are crispy and golden brown, about 20 minutes. Let cool for 5 minutes. Serve with Avocado Dipping Sauce; garnish with cilantro – optional. I replaced the hot ramekin with a fresh one to keep dipping sauce cool.

Avocado Dipping Sauce (made while quesadilla ring was baking)

Active Time: 5 mins Total Time: 5 minutes Makes about 2 cups

Ingredients:

• 2 large avocados, pitted and peeled

• 1 medium jalapeño, stemmed and seeded – I used Serrano, on hand

• ¾ cup sour cream – I used plain Greek yogurt – yum!

• ½ cup fresh cilantro – I used more to use up the bunch and accentuate the flavor.

• ¼ cup water

• 2 Tbsp. fresh lime juice – I used two small limes.

• 1 ½ tsp. kosher salt

Directions: Process avocados, chile, sour cream (yogurt), cilantro, water, lime juice, and salt in a food processor until smooth, 1 to 2 minutes. Serve.

That’s it for today. Stay cool, and see you next week! -C.D.

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Whew, it’s been a week of celebrations, from last Saturday’s family burgers and brats to Sunday Father’s Day and our son Alex’s birthday, Tuesday afternoon with our granddaughter at the Montebello Fish Hatchery and her mom joining us for dinner: beefy cheese ravioli with spinach, tossed salad, and banana snack cake with homemade vanilla ice cream. On Thursday, Keith and I celebrated our 20^th wedding anniversary at The Ivy Inn Restaurant, and last night’s Happy Hour.

We did a little looking back over the past twenty years: both of us changing careers, building the mountain house together and moving, losing parents, friends, and dogs, gaining church and writing communities, friends, neighbors, dogs, and best of all a granddaughter. Keith and I are greatly blessed.

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Last night’s happy hour meal was two-thumbs up. Not sure what makes it Vietnamese, but that’s what the newspaper recipe called it. The sauce is similar to teriyaki. Cooking noodles then broccoli separately, adding to the stir fry at the end, made the texture of everything come out just right. Next time, I’m going to try substituting beef, chicken, firm fish or shellfish for pork. A quick, easy, healthy meal.

Vietnamese Pork Stir Fry, Serves 2

Ingredients:

• 4 garlic cloves crushed

• 2 tablespoons brown sugar

• 3 tablespoons reduced salt soy sauce

• 3 teaspoons ground ginger

• 3 tablespoons water

• ¾-pound pork tenderloin, thinly sliced

• 1/2 cup sliced onion

• 4 ounces thin dried rice noodles—I used medium-sized Thai noodles.

• 2 tablespoons sesame oil

• 4 cups broccoli florets

Directions:

Combine garlic, sugar, soy sauce, ginger, and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes or until sugar is melted. Remove from heat and add pork to sauce and let sit for 5 minutes turning the meat over 2 or 3 times. Meanwhile, bring a medium saucepan 3/4 full of water to a boil and add the rice noodles. Boil for 3 minutes add the broccoli to the water for 1 minute. (I added about 30 seconds to both the noodle cooking and broccoli to accommodate their larger size.) Drain. Heat oil in a wok or large frying over high heat. Add the onion and sauté 2 minutes. Add the pork with the sauce. Cook tossing the pork with the onion for 2 minutes. Add the broccoli and rice noodles. Toss all the ingredients together for 2 to 3 minutes and serve.

That’s it for today. See you next week—with cucumbers to share! -C.D.

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We had a lovely visit with my son David and his partner Colin last night. The shrimp salad was a big hit—recipe below. David and Colin are visiting my daughter Jessica and our granddaughter Abigail at their nearby condo this weekend, and all are coming today for lunch: burgers and brats with Keith’s award-winning baked beans, potato salad, sautéed chard and kale for the garden, and homemade peach pound cake with ice cream. Yup, we’re cooking!

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Shrimp Salad – recipe adapted from a newspaper

Prep time: about 45 minutes, including chilling and peeling; Serves 6

Ingredients:

· 2 pounds large raw shrimp (31-35 per pound), shell-on, deveined, thawed if frozen

· ½ cup mayonnaise – I used ¼ cup mayonnaise and ¼ cup Greek yogurt

· 1½ teaspoons Old Bay seasoning

· 2 teaspoons white wine vinegar

· ¼ teaspoon Worcestershire sauce

· ½ cup celery, finely diced

· ¼ cup scallions, finely sliced, light and dark green separated

Directions:

Fill a large bowl with ice and cold water; set next to the sink.

Bring a large pot of water to boil over high heat. Add shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes. Water does not need to return to boil.

Drain shrimp in colander then immediately plunge them into the ice water to stop cooking process. Let sit until chilled, about 15 minutes. Peel shrimp and set aside.

In a large mixing bowl, whisk together mayonnaise (and yogurt), Old Bay, white wine vinegar, and Worcestershire sauce. Stir in shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Sprinkle with Old Bay and dark green scallions. Cover and chill in the refrigerator until ready to serve. The salad will keep for 2 days, covered, in the refrigerator.

That’s it for today. See you next week! -C.D.

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We’re having a heat wave. Although we ate outside on Wednesday evening, hosting a neighbor and friend for steak dinner, it was too hot to enjoy eating on the deck last night. Even the dogs didn’t want to be out for long, no matter how much they love running the mountain. The threat of storms clinched our happy hour, location decision. Yes, it rained, though not enough to measure.

The heat also changed the menu. Originally, I had assembled ingredients for Chicken Parmesan Soup, which I’ve been wanting to try since I purchased the broil-proof bowls for French onion soup in February. Maybe next week.

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At any rate, that explains why I used thick shredded mozzarella—not too messy—instead of slices. And I didn’t have mayonnaise with olive oil on hand, so I added a bit of the latter to the sandwich spread. We’d roasted turkey recently, so I used fresh roasted. Much better than deli turkey, in my opinion.

This panini recipe was well received, compared to the turkey pesto panini I made last September. Keith didn’t care for the pesto. But that bite of basil from our garden and the tomato I purchased from Dickie Bros. Orchard in Afton yesterday afternoon. Absolutely nothing beats fresh picked!

Turkey Caprese Panini

Prep Time: 10 mins; Cook Time: 5 mins Total Time:15 mins Servings: 2

Ingredients:

· 4 slices Artisan bread or similar

· 2 tbsp Mayo with olive oil – used regular mayo with a splash of olive oil

· 1 tsp balsamic vinegar

· 1 vine ripe tomato, sliced

· 4 leaves of fresh basil – from the garden

· 4 slices of fresh mozzarella – slices preferred; used thick shredded on hand

· 6 slices of fresh turkey – deli or roasted—the latter, preferred if on hand

Instructions:

Heat the panini press.

Combine mayonnaise and balsamic vinegar in a small bowl; whisk until combined and smooth; spread in-side each slice of bread. Divide remaining ingredients and place inside the sandwiches. Put sandwich sides together, place dry side down in panini press, and close. Cook until cheese melts and outside crisps. Cut and serve.

That’s it for today. See you next week! -C.D.

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Friday is my usual cleaning day, chores tackled after devotional time, reading, writing, and practicing. Now that we have two dogs again, the tumbleweeds of fur demand daily attention. And, depending on the schedule, I try to add one “spring cleaning” task to the routine. Yesterday, it was wiping down the main floor baseboards, a very gratifying experience from a dust-bug-fur removal point of view. Keith rarely notices that the house is significantly cleaner, but I do. I don’t particularly enjoy housecleaning, especially dusting, but I love the physical exercise and the results. A life choice: grumble or grin.

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Lots of grins for this happy hour offering. Kale harvested from the garden; scallops “harvested” from the freezer. Healthy never tasted so good!

Spicy Scallop Salad

Ingredients:

• 1 lb. sea scallops

• Old Bay seasoning

• Sea salt

• 2 Tbsp olive oil

• 4 Tbsp avocado oil

• Lemon juice – fresh squeezed is better, but use what’s on hand.

• 8 large kale leaves, chopped

• 2 large carrots, diced

• 12 grape tomatoes, halved

• 1 red bell pepper, diced

• 2 avocados, diced

Dressing:

• 3 Tbsp olive oil

• 2 Tbsp white wine vinegar

• Salt and pepper

Directions:
Remove kale stems, chop leaves to bite-sized, add 2 Tbsp olive oil and a shake of sea salt, and massage. Add chopped veggies. Make dressing, add to salad, and toss.

To cook the scallops, rinse and pat dry with paper towels. Sprinkle the one side with Old Bay seasoning, pepper and drizzle with olive oil.

Heat pan hot and add about 4 Tbsp avocado or olive oil until right before it starts smoking. Starting at the 12 o’clock position, place scallops seasoning side-down one by one clockwise around the pan; do not crowd the pan. Sear untouched for 2 minutes. Sprinkle the other side with Old Bay seasoning. Using tongs, start again at the 12 o’clock position and flip each scallop going clock wise. Cook for just under two minutes. Remove scallops from pan; put on a plate to rest. Drizzle with lemon juice.

To plate, top tossed salad greens with scallops, and serve.

That’s it for today. Off to the Farmers Market then a sweet young couple’s 10^th wedding anniversary vow renewal at church. See you next week! -C.D.

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Last night, we let the dogs out together after feeding them – while Keith fired up the Big Green Egg. They knew something good was about to be grilled. And they were correct: burgers.

Lark has embraced his freedom, exploring the mountain by himself or egged on by Mac. Without food incentives, the two of them are likely to run too long and too far. So, we let them out singly or together when the eating is going to be good. Keith’s burgers, always a hit with both man and beast. In the picture of me below, Mac is on leash with his post-run, cow-tongue hanging out; Lark is under the table to my left, panting with sheer joy. Would that we all could be so happy just to be alive!

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Yesterday, I tried a new recipe for a dip, which for me was also a great substitution for lettuce, tomato and condiments. Yum! And for Keith, an after-burger “umm, this is pretty good” dip.

Cowboy Caviar – adapted from Southern Living Magazine

Ingredients:

• 3 Roma tomatoes seeds removed, diced

• 2 avocados diced

• ⅓ cup diced red onion

• 15 ounces canned black beans 1 can, rinsed and drained

• 15 ounces canned black-eyed peas 1 can, rinsed and drained

• 1 ½ cups frozen corn kernels thawed

• 1 bell pepper diced, any color—orange for color variety.

• 1 jalapeño seeds removed, finely diced—an on-hand Serrano pepper instead.

• ⅓ cup chopped fresh cilantro

• Tortilla chips for serving

Dressing:

• ⅓ cup olive oil

• 2 tablespoons fresh lime juice

• 2 tablespoons red wine vinegar

• 1 teaspoon granulated sugar

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon garlic powder

Instructions:

Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

Pour dressing over other ingredients and stir/toss very well. Keep refrigerated—covered with plastic wrap as with guacamole. If not serving immediately, be sure to toss/stir well before serving.

That’s it for today. See you next week! -C.D.

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Last night was one of those nights. You know, when despite your best efforts, a bunch of little things go haywire at the same time.

First, I’d received email and phone notifications of the basement smoke alarm’s low battery and replaced the two yesterday morning. But while I was trying to follow the new recipe’s step-by-step directions, the security system beeped, again messaging “basement smoke alarm low battery.” Five loud beeps, and the control panel “okay” acknowledge did not cancel the alerts. Of course. It’s Friday late afternoon before a long holiday weekend.

I turned the burner off, set the pan aside, and contacted the security team via phone to the answering service then email then phone to the technician. While on email, an alert popped up for an install update of a new operating system. Of course. X-out! Cancel! You get the picture.

The Security Team technician said: could be that I didn’t wait the required five minutes between taking the old batteries out and installing the new (who can remember that from the last time?) or could be the unit has timed out. I hate it when things don’t last forever. When I tried to reinstall the blasted thing after the proper wait-time, the unit wouldn’t re-engage the brackets. Of course. The technician said he’d disable the alarm if I couldn’t get it to work so I went back to cooking.

As soon as I turned the burner on again, Lark nudged my arm, his signal for needing to go outside to relieve himself. Of course, Mac wanted his turn, too. Dogs can be like children, knowing instinctively that the best time to ask for what they want is when parents are busy with something else. In the process of letting Lark in and Mac out, they got away from me and took off up the mountain despite the cold drizzle.

I managed to rescue the lemon slices from burned destruction, finish making the dip, and set everything up for happy hour. Of course, right after we sat down to eat, the dogs came back—their cabin fever more than satisfied—jumping at the front and kitchen doors in the now pouring rain. They were soaked and in need of major toweling off. And SO happy.

That was our happy hour.

Addendum: The security technician must have disabled the alarm because the beep alerts stopped. This morning, I emailed our thanks and requested an appointment to replace the old unit. Because nothing lasts forever, not even happiness.

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Now for the recipe. Good, well received, interesting flavors, though a bit messy as a dip.

Burrata with Artichokes and Sautéed Lemons: appetizer serves 2-4 (adapted from a newspaper recipe) Note: Burrata is a fresh Italian cheese made from cow’s milk, with a solid mozzarella shell encasing creamy, shredded mozzarella curds and cream.

Ingredients:

· 6 Tbsp. olive oil

· 1 small lemon, thin sliced and seeded - adds to the flavor

· 8 oz. container burrata balls, drained – 4 medium balls; I could only find 2 big

· 1 large clove of garlic, finely chopped

· 1 tsp. coriander seeds (optional) – recommend… gives the dip a good if unusual flavor

· 14 oz. can, quartered artichoke hearts, drained well

· ¼ cup fresh cilantro leaves, thin sliced – adds to the good, unusual flavor

· ¼ tsp. salt

· ½ tsp. red pepper flakes or to taste - adds to the good, unusual flavor

· French bread sliced for serving

Heat oil in a medium skillet over medium heat until it shimmers; add lemon slices and cover. Fry lemon slices, turning once, until edges are crisp – about 5 minutes. Remove pan from heat.

Use tongs to arrange slices on a serving plate. Place burrata balls on top of the lemon; let stand at room temperature.

With remaining olive oil, place pan over low heat. Add garlic and coriander seeds; cook until seeds pop – about 1 minutes. They didn’t pop, but never mind. Add drained artichoke hearts; cook 2 minutes. Remove from heat; stir in cilantro, salt, and pepper flakes.

Spoon mixture over the burrata and lemons. Use a fork to break open the burrata balls. Mop up (more like spoon over) cheese and artichoke mixture with sliced bread.

That’s it for today. Thanks be to God for more rain, despite wet dogs. See you next week! -C.D.

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Mac and Lark had their first intentional, off-leash run together last night and returned home, panting and before we’d finished eating, of course. For Labradors, it’s all about food. And maybe that’s true for us humans, too. We certainly couldn’t live without it, and the healthier and tastier the better!

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I adapted the chicken recipe from a newspaper clipping; the guacamole came from my daughter through her paternal cousin who owned a handmade Mexican food restaurant several years ago. Unless you have the gene that makes Cilantro taste like soap, metal or dirt, this “umm, good,” Keith-approved meal is a keeper!

Slow Cooker Salsa Verde Chicken with Spinach, serves 4

Ingredients:

· 1½ lbs. raw skinless, boneless chicken breast

· 1 tsp. garlic powder

· 1 tsp. oregano

· ½ tsp. ground cumin

· Salt and pepper to taste

· 16 ounces Salsa Verde

· 2 cups fresh spinach, chopped

Toppings:

· Guacamole (recipe below) or avocado

· Shredded cheese – recommend Mexican blend

· Fresh cilantro – optional; the Guacamole had plenty

Directions:

Season chicken with garlic powder, oregano, cumin, salt and pepper then place in the bottom of the slow cooker. Cover with Salsa Verde and cook on high for about 2 hours or on low for 4 hours. Once the chicken is fully cooked and tender, shred using two forks; adjust seasoning if needed, return to the slow cooker on warm. Stir in spinach until just wilted.

Spoon chicken and spinach mixture into warm tortillas, add toppings, and enjoy!

Guacamole

Ingredients:

· 3 large, ripe, Haas avocadoes

· 1 tomato, seeded and finely diced

· ½ small red onion finely chopped

· 1 big handful of Cilantro roughly chopped – I used the whole bunch.

· 1 or 2 Serrano chilies, seeded, veined, and finely minced

· Salt and ground black pepper to taste

· 1 or 2 limes

Directions:

In a bowl, mash avocadoes to a chunky consistency with a fork or potato masher. Don’t over mash. Sprinkle with lime juice to prevent darkening. Add tomato, onion, cilantro, chilies, more lime juice, salt and pepper, all at the same time. Mix gently. Cover with saran wrap, pressing against the guacamole to remove air bubbles—to keep guacamole nice and green—and refrigerate for at least an hour to blend flavors.

That’s it for today. Off to a graduation celebration and a “Never too Late for a Mardi Gras” party. See you next week! -C.D.

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A little later posting than usual today. Keith and I had an early movie date followed by mid-day breakfast. We hadn’t been to a movie theater in years, but the show was so worth it! Check out Monday’s Note from Vanaprastha blog.

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So, yesterday’s happy hour first-time recipe and Friday movie.

Keith: “I don’t really like pasta unless it’s lasagna, and I like your meatloaf, too.” Me thinking: This pasta is yummy, while serving myself another spoonful—and another. He likes meat, I like carbs; we both love fruits and veggies.

Keith: “Do we have any ice cream, with maybe chocolate or butterscotch topping?” Me: “Yes, there’s a container of homemade vanilla ice cream in the downstairs freezer, and butterscotch in the man-cave cabinet.” Me thinking: Put a quart of whole milk and 2 pints of heavy cream on the grocery list; okay on sugar, salt, and vanilla to make two batches of vanilla ice cream next week; better get another back-up jar of butterscotch.

Keith: “Is an old John Wayne movie okay for tonight?” Me: “That’ll work,” thinking, good compromise. He likes action, I like romance—and this pasta recipe.

4-Ingredient (plus 4) Boursin Pasta – from Southern Living Magazine

Active Time: 10 mins Total Time: 30 mins Servings: 4

Ingredients:

• 2 pt. cherry tomatoes

• 1/4 cup extra-virgin olive oil, divided

• 1 tsp. ground black pepper, plus more for garnish

• 1 1/2 tsp. kosher salt, divided, plus more for pasta water

• 2 (5.3-oz.) pkg. garlic and herb spreadable cheese (such as Boursin)

• 1 lb. rigatoni pasta

• 1/3 cup grated Parmesan cheese

• Basil leaves, for garnish

Directions:

Preheat oven to 425°F. Bring a large pot of salted water to a boil over high.

Place cherry tomatoes in a 13x9-inch baking dish; drizzle with 3 tablespoons olive oil and sprinkle with pepper and 1 teaspoon of the salt. Toss to coat. Push tomatoes to outer edges of dish; place Boursin cheese in center of dish. Drizzle cheese with remaining 1 tablespoon oil. Bake in preheated until tomatoes have blistered and cheese has softened, 25-30 minutes.

Meanwhile, add pasta to boiling water and cook until al dente, about 12 minutes. Drain, reserving 3/4 cup of the pasta cooking water.

Remove baking dish from oven and add 1/4 cup of the pasta water; stir until creamy. Add pasta and stir until well coated. Stir in Parmesan, remaining 1/2 teaspoon salt, and up to 1/2 cup more pasta water, 2 tablespoons at a time, to reach desired consistency—I added very little more. Garnish with fresh basil (really enhanced the flavor!) and black pepper; serve immediately.

That’s it for today. Happy Mother’s Day. See you next week! -C.D.

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Yup, ten days after we adopted Lark, with daily on-leash walks around our property and training—especially Keith’s—our Yellow-lab Shepherd mix seemed ready for off-leash freedom. And indeed, he was. Joyfully. He has the routine down, thanks to Mac’s example, including getting me up at 5AM. Better than cleaning up the alternative.

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So, to last night’s well-received happy hour ensemble and today’s okay recipe. I’ve pretty much decided that a three-step breading process—flour, egg, breadcrumbs—is beyond my humble ability. In other words, the kitchen was a mess. Though the zucchini fries were good, the effort, time, and results were not good enough for “keeper” status. Note: Trader Joe’s calamari baked up just fine.

Air Fryer Zucchini Fries

Prep Time 10 minutes; Cook Time 7 minutes; Servings 4

Ingredients

• 2 medium zucchini

• ½ cup all-purpose flour

• 2 large eggs

• 1 tablespoon milk or heavy cream – I used half-and-half

• 1 cup panko breadcrumbs

• ⅓ cup grated parmesan cheese

• ¾ teaspoon salt

• ¾ teaspoon garlic powder

• 1 ½ teaspoons dried basil

• 1 teaspoon dried oregano

• olive oil spray

Instructions

Preheat air fryer to 400°F.

Trim the ends of each zucchini; cut in half. Slice the halves in half; cut halves into fries.

Put the flour in one small shallow bowl. Beat the eggs and milk together in a separate shallow bowl. Add the breadcrumbs, parmesan, salt, garlic powder, dried basil, and dried oregano to a third shallow bowl and mix well. There was a bunch of breadcrumb mixture leftover; maybe half these six ingredients.

Set up an assembly line of bowls with the flour, the egg wash, and the breadcrumb mixture. Coat each zucchini fry in the flour, then dip it into the egg wash. Make sure the egg wash completely coats the zucchini. Allow any excess egg wash to drip off the fry before coating it in the breadcrumb mixture.

Working in batches, place the zucchini fries in a single layer in the basket, making sure they aren’t overlapping or touching. Spray the zucchini fries with a light coating of the olive oil. Air-fry at 400°F for 7-9 minutes until golden and crisp. You might have to do this in 2-3 batches. It took two batches for two, medium zucchini.

Serve the zucchini fries warm with marinara sauce for dipping.

That’s it for today. In a bit of a rush to get both dogs out separately before Keith and I head to church for the funeral of a member’s elderly dad. Celebrate relationships; life is short.

See you next week! -C.D.

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Yes, this week, we adopted another dog. Keith and I were happy with our pack of three, and Mac seemed particularly delighted being “the only,” especially when it came to food. So, we weren’t really looking, though we did tell Denise Merricks that we were open to a dog who needed a home like ours. Denise fosters dogs at her boarding and training center in Tye River and is currently the head of our county’s SPCA. We also told her that we were too old for a puppy and would not take another troubled dog, like Cato. But when Denise saw this four-year-old, 105-pound Yellow Lab-Shepherd mix, whose owners were moving to a place this didn’t allow dogs, she pretty much knew he was ours. And she was right.

Lark, the same size and age as Mac, is very soft and sweet, but his world has been small: house, porch, or chained in the yard. We haven’t let him off leash yet, though he really wants to explore the woods like Mac does. Stairs are a bit of a challenge, and the garage is a terrifying place. He has not been trained with either voice or hand commands, but he’s learning. So far, training him has been like teaching a chatty, motivated thirty-year-old his ABC’s.

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Interestingly, Mac our submissive dog has taken more of a leadership position, and Lark is only too glad to defer, at least for the time-being. Although Lark is a bit overweight, according to the vet who neutered him two weeks ago, he’s not as food motivated as Mac. Initially, he ate very little of the small kibble but all of the spoonful of canned food from the shelter. Denise gave us the bag of leftover small kibble and two cans of soft food to help Lark adjust to a healthier diet of large kibble for large dogs. A splash of milk or homemade chicken broth over the kibble, and he’s eating just fine. He also enjoyed his bit of last night’s stir-fry, minus the onions, of course.

The recipe below, cut out of the newspaper, is doubled because the portions were small for two people, let alone a family. So, if you decide to try this quick, easy, and yummy one-dish meal, adjust the recipe proportions according to your needs.

Pork Stir-Fry with Potato and Veggies

Ingredients:

· 1 small pork tenderloin, diced

· 1 tsp. salt, divided

· 2 Tbsp. olive oil, divided

· 1 large potato, peeled and diced—I used two medium potatoes.

· 2 cups frozen corn, diced carrots and peas combined

· 2 tsp. soy sauce

· 1 tsp. oyster sauce

· 1 tsp. black pepper

· 2 tsp. sesame oil

· Green onion, chopped

Directions:

Marinate the pork tenderloin with a bit of salt and 1 Tbsp olive oil while dicing the potato, measuring out the vegetables, and chopping the scallions. Heat a pan with the remaining olive oil; add the pork and stir-fry quickly until pork turns white. Add the diced potato—I covered the pan, turned the heat down, and cooked the pork and potatoes a bit more—then turned the heat back up to add the corn, carrots, and peas; stir-fry for about 5 minutes. Add soy sauce, oyster sauce, remaining salt, pepper, and sesame oil; stir-fry until fragrant. Sprinkle with chopped green onion then remove from heat and serve.

That’s it for today. See you next week! -C.D.

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Our local Bistro Basic Necessities offers weekly Friday Happy Hours, too. So, why not take their Mediterranean Plate as inspiration? Because of the pre-setup for our church-sponsored, all-day Women’s Retreat today, we needed an easy happy hour.

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Also, for supper tonight, I made a split pea soup with leftover roasted ham on Thursday to serve with fresh-baked baguette and cheese. As the morning presenter and co-Retreat leader, I’ll likely have just enough energy to re-heat this taste-tested soup—a keeper.

Split Pea Soup (6-8 servings)

Ingredients:

• 1 lb. dried green split peas

• 1 bouillon cube

• ¾ lb. smoked ham or 1 ham hock – I used both.

• 1 small onion, whole

• 1 clove garlic

• 1 bay leaf

• 1 medium carrot, sliced

• Salt and Pepper to taste – I added as adjustments at the end.

• 8-10 cups water

Directions:

In a 6-8 quart pot, combine all ingredients and bring to a boil. Reduce heat, cover, and cook on low for 2 hours.

Remove ham and bay leaf; puree soup with an immersion blender; replace ham, cubed; adjust salt and pepper if necessary; serve.

That’s it for today. Off to the Women’s Retreat, “These Three Remain: Faith, Hope, Love,” based on 1 Corinthians 13:13. See you next week! -C.D.

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