I made pea soup on Sunday. Pretty basic. Cooked a couple of
ham bones with a good quantity of meat left on them. Cooked
for about an hour with onion, thyme, tarragon, marjoram, thinly
slice garlic, and crushed red peppers. Remove ham bones and meat.
Added peas and cooked another hour. Meanwhile removed meat from
bones and chopped into small pieces and added back to soup. Added
freshly ground pepper near the end. Probably should have added a
little salt but will add it to the left overs. Ate it with a couple
of nice thick slices of Mancini's Italian bread and butter.
Yum!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> I made pea soup on Sunday. Pretty basic. Cooked a couple of
> ham bones with a good quantity of meat left on them. Cooked
> for about an hour with onion, thyme, tarragon, marjoram, thinly
> slice garlic, and crushed red peppers. Remove ham bones and meat.
> Added peas and cooked another hour. Meanwhile removed meat from
> bones and chopped into small pieces and added back to soup. Added
> freshly ground pepper near the end. Probably should have added a
> little salt but will add it to the left overs. Ate it with a couple
> of nice thick slices of Mancini's Italian bread and butter.
> Yum!
>
> Kate

I'm getting in the legume mood too, maybe this weekend. I'll do a good
pork stock and make lentils. I ended up making roasted chicken and
carrots this past weekend and it'll last us the week.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama