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Food and Weather

January 20th, 2012 at 04:55 pm

It's still below zero here--and now it's snowing, which means I'm either sleeping,reading, or cooking.

I'm bringing soup today to my friend with the preemie twins. It's my favorite spinach soup. Many people roll their eyes when I say spinach soup, but I'm Popeye all over again. I make it with evaporated skim milk, and it was all I could do to stop myself from eating a huge bowl of it last night before I jarred it up (is that really a term?) for them. I also made a batch of hot fudge sauce to take over and some muffins. All this was accomplished while watching the PBS new-ish Sherlock Holmes.

I resisted the new PBS Sherlock Holmes, but ended up liking it. Great scenes of London--and I think they had the heart of SH right.

Off to lunch today with an old friend. It's the last of the pre-semester freedom and I'm planning on enjoying it--even with the snow and cold.

In financial news, I sold two books to make a dent in the Napa fund. My 2012 sales goal is $110 month between ebay, books, and Craigslist. That will pay for one of our UK tickets.

Still in teaching denial, but expect I'll snap out of it before I walk into the classroom on Tuesday.

Posted in Food, glorious food | 3 Comments »

3 Responses to “Food and Weather”

  1. Joan.of.the.Arch Says:
    January 20th, 2012 at 06:33 pm 1327084387
    1327084387

    Sweet memories: When dating and pretty much penniless, DH and I used to go about twice a month to a Chinese restaurant and just have a bowl of soup that was very simple: garlicky chicken broth, soft tofu chunks, and fresh spinach just wilted by the hot broth....What else goes in your soup besides the skim milk?

  2. frugaltexan75 Says:
    January 21st, 2012 at 01:47 am 1327110469
    1327110469

    Enjoy the last bit of freedom. Smile

  3. My English Castle Says:
    January 21st, 2012 at 11:09 pm 1327187360
    1327187360

    Hi Joan--I thought I updated this with the recipe--but it's from all recipes--and just has spinach (fresh or frozen), chicken broth, onion--then a roux with flour and butter thickened, adding back in the spinach cooked in broth and 3c milk--I use evaporated because I like the creaminess. It sounds bland and boring--but it's delicious!

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