Which let me get to the store to get cheese, spaghetti, and a lot of stuff…the mouth is finally letting me eat something besides soup without pain, and we’re figuring on being snowbound, since tonight is supposed to put that half foot BACX on the driveway and it’s going to snow every day for a week.
We are supplied! We are going to be toasty and warm and well-fed, but I think going out for New Year’s is not going to happen this year!
Let me give you our favorite split pea and ham soup recipe: adjust the spicing to your own taste.
16 oz. bag of split peas, 6 cups water (precise), in saucepan, bring to boil: 1/2 teaspoon each of salt, pepper, celery seed, (not celery salt) and red chili flake. Potatoes optional. Add generous portion diced ham (pre-cooked) and simmer on low until cooked to green paste. The bag may say 30 minutes, but we put it on at one if we want it for supper at 4:30. IT looks like a Dr. Seuss concoction, but it’s tasty, especially if served with buttered seed-bread toast. This will warm the chilliest soul. Serves 4. The celery kick tames the ‘pea-ness’ of it and makes it savory.