It Sure Smells Good in My Kitchen!

See, I had this hunk of ham on the bone that needed to be used, so I
took it out of the freezer with every intention of converting it to a
couple batches of soup the next day. Well, the days went by, and when
I finally had the oomph to cook, the ham was brown and no longer had
that yummy ham aroma. Okay, it was rotten. So I decided not to use
in it the soups. Smart, huh?

Anyway, I have a pot of Bean with Ham Soup (adapted from the bean with
bacon version) and a pot of Spicy Split Pea Soup (also bacon-less) on
the stove. Both should be done within the hour.

It's been so long since I've made any legume-type soups, since one of
the roommates we acquired in September absolutely won't eat the
stuff. We decided that he's a big boy and can forage for something on
the days that we eat our yummy soups. Last time I saw him, he was
dishing up some strawberry swirl ice cream.

Sorry for vanishing as I did. Crash has been having major medical
issues and until recently was on a pain medication that made him
completely helpless. Now he's on something stronger, yet doesn't mess
with his mental and physical functioning. This has taken away a lot
of stress, and I'm finally crawling out of my shell a bit. I'm
actually COOKING again! Whoo-hoo! Slowly, but surely.

Been working on my spirituality during this hiatus, and have been
listening to hypnosis tapes for various things, including weight
loss. There's a visible difference, but I don't know how much I've
lost, because one aspect of the program is to not weigh yourself. So
I'm eating better for health, not for vanity. Although I don't really
mind looking 15 years younger, like I do when I'm less rotund.

Still have the occasional emotional flare-up, but am overall a nicer
person than I was when I left here a few months ago.

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Quoted message said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Always!!!!!!!!!!!!! Welcome back. Pam

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

<cut to the chase>

Quoted message said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Welcome back! You've been sorely missed and your chair at the kitchen table
is still there.

Felice

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

You are as welcome as the spring rain. Nice to see you posting.

Boron

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

Hope I'm still welcome in these-here parts.

I did a double-take! Hey Dams! I have been wondering about you.
Welcome back!

nancy

Damsel in dis Dress <[email hidden]> dropped this turd
news:[email hidden]: in
rec.food.cooking

Quoted message said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Hey Carol,

Good to see you back in the saddle. I used your recipe to make lemon bars
for a block party a week or so ago. They were a big hit. Note my email
addy has changed. It's now dog3 at charter dot net. Drop me a line
whenever you have some time.

Michael
--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hope I'm still welcome in these-here parts.

Welcome! Hell I'll bake a Cake...glad you're back.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Anyway, I have a pot of Bean with Ham Soup (adapted from the bean with
bacon version) and a pot of Spicy Split Pea Soup (also bacon-less) on
the stove. Both should be done within the hour.

My latest favorite bean soup.
I use the cabbage version.

@@@@@ Now You're Cooking! Export Format

Al's Bean And Sausage Soup

soups/stews

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping
1 bunch fresh dill; mjnced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add
in crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook
about 5 minutes more. Add broth, water, turkey stock navy beans with
their juices and spinach. Simmer until flavors blend and soup thickens
slightly, about 20 minutes. Stir in the sour cream and dill simmer 5 more
minutes. Season to taste with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Replacing the spinach with cabbage works very well.

** Exported from Now You're Cooking! v5.81 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Damsel in dis Dress said:

See, I had this hunk of ham on the bone that needed to be used, so I
took it out of the freezer with every intention of converting it to a
couple batches of soup the next day. Well, the days went by, and when
I finally had the oomph to cook, the ham was brown and no longer had
that yummy ham aroma. Okay, it was rotten. So I decided not to use
in it the soups. Smart, huh?

Anyway, I have a pot of Bean with Ham Soup (adapted from the bean with
bacon version) and a pot of Spicy Split Pea Soup (also bacon-less) on
the stove. Both should be done within the hour.

It's been so long since I've made any legume-type soups, since one of
the roommates we acquired in September absolutely won't eat the
stuff. We decided that he's a big boy and can forage for something on
the days that we eat our yummy soups. Last time I saw him, he was
dishing up some strawberry swirl ice cream.

Sorry for vanishing as I did. Crash has been having major medical
issues and until recently was on a pain medication that made him
completely helpless. Now he's on something stronger, yet doesn't mess
with his mental and physical functioning. This has taken away a lot
of stress, and I'm finally crawling out of my shell a bit. I'm
actually COOKING again! Whoo-hoo! Slowly, but surely.

Been working on my spirituality during this hiatus, and have been
listening to hypnosis tapes for various things, including weight
loss. There's a visible difference, but I don't know how much I've
lost, because one aspect of the program is to not weigh yourself. So
I'm eating better for health, not for vanity. Although I don't really
mind looking 15 years younger, like I do when I'm less rotund.

Still have the occasional emotional flare-up, but am overall a nicer
person than I was when I left here a few months ago.

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

SWEEEEEEEEEEEEEEEEEETIEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!

Me lubs ya lots!

kili

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

What a wonderful surprise to find you here! I hope
you're able to stay.

KevinS said:

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

What a wonderful surprise to find you here! I hope
you're able to stay.

Thank you to everyone who's welcomed me back. I hope I'm able to
stay, too. Right now, Life is a day-to-day, sometimes hour-to-hour
thing, so no promises. But I really want to start cooking again, and
if RFC doesn't provide inspiration for that, I don't know what does.
And I love sharing my homespun recipes, as well.

Love and light,
Carol

Boron Elgar said:

On Sat, 23 Jun 2007 19:13:57 -0700, Damsel in dis Dress

Quoted message said:

Hope I'm still welcome in these-here parts.

Quoted message said:

Smoochers!
Carol

You are as welcome as the spring rain. Nice to see you posting.

Boron

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Hi, stranger.

The Dutch make the tastiest 'erwtensoep', as far as I'm concerned. Here
is a recipe, which is from
<http://www.netcooks.com/recipes/Soups/Erwtensoep.(Split.Pea.Soup).html.

Bubba

Erwtensoep (Split Pea Soup)
Dutch Main Course Soup

500g split peas
2 litre water
650g uncured gammon
200g uncooked spare ribs
1 smoked Dutch sausage (rookworst)
1/2 bunch celery
1 small celeriac
1 carrot
2 leeks
black bread
mustard
bacon

Cook peas, water, gammon, and spare ribs approximately 1 1/2 hours til
done. Remove the meat from the pan and cube it. Wash and chop the
celery. Clean and dice the celeriac and carrot. Wash and slice the
leeks. Stir the peas to a mush and add meat, whole rookworst, celery,
celeriac, and leeks. Dilute with water, if necessary, and simmer 30
minutes. Season with salt and pepper. Remove the sausage, slice it and
return the slices to the pan.
Serve the soup the traditional way with black bread spread with mustard
and filled with smoked bacon. Serve pancakes as dessert!

Preparation Time: 2 hours

Recipe Origin: Netherlands
Submitted by: Marie-Anne Bingen Netherlands

THWACKING myself in disbelief.

Re-hi!

Andy

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Welcome back... do you plan to stay for a while?

🙂

--
See return address to reply by email

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Welcome back Dams!

--
Cheers
Chatty Cathy

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Welcome back Dams!

--
Cheers
Chatty Cathy

Ditto!

Sarah

Damsel in dis Dress said:

Still have the occasional emotional flare-up, but am overall a nicer
person than I was when I left here a few months ago.

Pah! you were always nice🙂)

Quoted message said:

Hope I'm still welcome in these-here parts.

It is lovely to see you posting again🙂

Big hugssssssssssssssssssssssssss

O xx

Damsel in dis Dress said:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

Good to see you again! Hugs, Margaret