These guys have nothing to do with my post... they are salt and pepper shakers that I pull out every winter because they make me happy. I only hope when I start going senile they don't start talking to me like an episode of the twilght zone. :)
So "the crud" has been going around the office lately. I have been immune to the crud for years. I used to be a regular when the crud stopped in for the season. I would always take a little bit and be miserable for a month. For some reason for the past several years, I have been immune. I have a theory that it has to do with my overall health and general fitness (seriously.) I could be wrong. Part of it is that I have no patience for the crud. The minute I feel it making its way into my head, I douse it with Airborne and any other remedy of the moment. This year the crud got a little bit further than usual. My remedies were no match for the crud. The crud had a partial victory. I would say if this were a tennis match, the crud retired in the 2nd set giving me the victory. It did knock me down for a couple fo days but NOTHING like cruds of yesteryear. I am almost 100% after taking a couple of days of rest. I am quite proud. Obviously, so proud I feel the need to tell the world. LOL.
So the clean eating thing is going pretty well. I am not saying there haven't been a few trips off the wagon but in general, I am staying the course. I got my Eat Clean Diet book which I am perusing at the moment and even went so far as to buy some flax seeds. Another proud moment this week. As it turns out flax seeds aren't all that simple. I envisioned myself casually sprinkling them on salads, yogurt, whatever. They really don't work that way it seems. Unless you grind them up they pass right through your system and really aren't much benefit. Something about grinding up gets them going. How does one grind up a tiny flax seed you ask? Well, I was wondering the same thing. I envisioned sort of a pummeling with one of those bowl and pestle combos. I don't have one so that was out. Then I read you could grind them with a coffee grinder. I don't have one of those either. My next thought was maybe somehow my immersion blender would do it. I failed to really think that one through. I dumped a tablespoon down in the cup, inserted the blender and spun every last seed flying out of that cup, across the counter and all over the floor. Not exactly what I had in mind :) Today I went to Tar-Jay at lunch and got a cheap coffee grinder.
Did I mention every week I make hubster some sort of food to keep him fed for an entire week? Poor thing, he has become a creature of habit. I keep thinking it might force him to learn to cook. Until then, he can just eat the same thing every day I suppose. This week is vegetable soup. This soup is so easy, hubster could probably make it himself. The great thing is you can add or subtract vegetables to make it to your liking. It reminds me of soup I would eat at my Grandmother's house. She lived on a farm and they didn't waste a scrap. You never were quite sure what got dumped into the soup pot.
Here is how it goes...
1 small onion chopped
3 celery stalks chopped
3 cloves garlic minced
Saute that in 2 T olive oil until translucent. Then add:
48 ounces of chicken or vegetable stock
48 ounces of tomato sauce
1 can of diced tomatoes
1 can of corn (drained)
1.5 cups frozen peas and carrots
2 zuchinnis chopped
1/4 cup chopped basil
1 bag of spinach (I lightly chop mine for hubster, easier just to dump in as is)
1 potato (diced)
1/4 cup rice uncooked or maybe a cup of cooked rice
I love the spinach all mounded up there... quick stir it in before hubster sees it and realizes he is eating something healthy!
Get it all stirred up and bring to a boil. Reduce heat and simmer for about 25 minutes. I usually either put the potato or the rice, not both. If I add ground beef, I usually do that in the beginning with the onions and cook until brown then add all the tomatoes, etc.
LOVE, LOVE, LOVE this soup. LOVE, LOVE, LOVE how easy it is to make.
Gotta run, have some tilapia in the oven for dinner. YUM-O.