cooking. First I whipped up a batch of my old stand-by WW Hummus first pulsing 12 green olives before adding the chickpeas, sesame seeds, garlic, and lemon juice to the food processor. Of course I had to toast a sandwich thin to have some for lunch along with a handful of fresh cherry tomatoes from the garden. Yum. Then I made a cauldron of Greens & Chicken Soup. A couple years ago I found a recipe for Perfect Green Soup in a Reader's Digest that sounded so good I had to make it, but it didn't have any protein in it and I got pretty hungry between lunch and supper. So I studied the recipe and decided that I could mesh my favorite Fast Chicken Soup recipe with the Green Soup recipe. I keep the chicken out of the pot until all of the greens (1# greens + 1# spinach) are cooked in with the onions, carrots, and tiny bit of rice, whirred with the stick blender until all smooth-ish, then I toss in the chunks of chicken and finish it off with a pinch of cayenne and a tablespoon of lemon juice. It isn't very photogenic but it sure is tasty, and for $16.50 for ingredients I get six weeks of little, 3-ladle portions to take for work lunches. It freezes well, too. As an added bonus, Durwood doesn't like it so I get it all tomyself, kind of like how he gets to eat all the tomato soup.
Didn't write last night, I was asleep almost before my head hit the pillow. Stay dry today! I won't, it's raining like crazy right now.