Wednesday, January 30, 2013
No Sewing Today
Been cleaning the kitchen. Already broke a heating element today. Well, at least the ceramic thingy on the end of the burner. Need to get a replacement. This one was my fault as I pulled and twisted the element too hard. Won't call maintenance on that one. That's only fair.
I've also been stuck on the weather channel while I'm reading my latest book. Lots of folks I know in the way of bad weather. I recently started Robyn Carr's Virgin River series. Good books. I'm finishing up the third book and will be ready to start #4.
Today is one of those days I'm glad I did some canning in the summer. I pulled three pint jars of "vegetable soup" from the pantry stores, chopped up some smoked sausage, added two tablespoons of tomato powder, a can of kidney beans and three jars of water. After a simmer in the crockpot and some seasoning correction midway, we'll have soup for tomorrow. I'm making this a day ahead so the flavors meld.
Two items I'll definitely home can again -- vegetable soup and marinara sauce. Both recipes have served me well. I'm almost halfway through my vegetable soup jars and about the same with the marinara. The one issue I had with the marinara sauce recipe was that it used a water bath for canning, so I pressure canned it to be extra safe.
Those certainly made those days of work worth it, despite my grumblings.
I'll be getting home late tomorrow, as I have a sewing day with my small group. I'm so excited and looking forward to this!!! I adore these women! They have so much talent and are so fun to be with! Can't wait...
Oh, and dinner tonight? Just making a vegetable-laden chinese chop salad with chicken chunks, radishes, romaine, carrots, sweet peppers, onion, pineapple, and bean thread noodles tossed with an asian vinagrette. Kind of like a deconstructed spring roll.
P.S. I've been craving major chocolate lately. I'll be making this chocolate chip cookie recipe later on. Love it. It's like a shortbread that is not too sweet. I use the regular chips (I use 1-1/2 cups) and just scoop it onto the cookie sheet and skip-- skipping the shaping and powdered sugar topping steps. Easy-peasy.