With Mom home from the hospital, my sisters and I have been taking turns cooking for her and Dad. For lunch today, I made some split pea soup yesterday. Danny tested it last night and pronounced it delicious and nutritious.
Recipe of the Week: Split Pea Soup with Ham
1 pkg. dried split peas, thoroughly rinsed
1 large carrot, peeled and diced
1 medium onion, finely diced
3 tbs. butter
1 cup diced leftover ham or one ham hock/bone
1. In large dutch oven add at least 8 cups of water and the peas, carrot, and onion. Sprinkle in salt and pepper. Bring to boil, lower heat but continue boiling for 30 minutes, covered.
2. Add ham, butter, seasoning packet. Simmer and cover for 30 minutes, if you want solid peas, or for 1 hour for soft peas.
3. Serve with crackers or garlic bread. For dinner, add a salad.
Option: Slow cook all day.
Thought of the Week: Lately, when I’ve gotten out and about near dawn and driven down the hill, where the sky opens up and trees aren’t in the way, the sunrises have been more defined. The colors of the rainbow less muted in the crisp winter air. I like it, but it does not stay around long enough. By the time I get back home to take a picture, the colors have been watered down by the sun and my narrow hilltop view does not do it justice. To get a perfect photo, I would have to stop in the middle of busy Mission Drive at just the right spot. Not going to happen.