In the Kitchen
One of the kids snapped this picture during one of their photo sessions. This is where I can be found most of the time. I think this is a picture of me making a yummy beet salad (steamed beets and kale, pine nuts, goat cheese, oil, balsamic vinegar, mustard, maple syrup). mmmm.
I will share a new recipe I created, inspired by a soup I consummed during our Anniversary dinner. As I am not much for measuring, I will only put the ingredients. Trial and error seems to work best for me and seldom do I make the same recipe twice.
Here goes. Chickpea Soup
About 1 1/2 c cooked chick peas (drain if using canned)
2 c chicken stock
3 T lemon juice
Put all ingredients in a soup pot and warm. Blend. Add extra lemon juice, salt, pepper to preference. Add some sour cream on top. Yummo. I love the comfort and creaminess of chickpeas.