Lunch was a low carb tortilla with cream cheese and the last of the tuna salad I made Saturday, plus some leaf lettuce I bought at the farmers market on Monday.
For dinner I had some of my red lentil and green & yellow split pea soup at our church's Lenten supper. It turned out really well!
I started the ham bone cooking last night in some chicken broth with onions and garlic and some salt in my big slow cooker. This morning when I went to pick up the ham with some tongs, the bone fell straight out of the meat! I fished the bone out of the broth and shredded the ham, then put the meat back into the broth. I added 3 cups of a mix of red lentils, and green & yellow split peas, plus a bit of konbudashi and some more water. I stirred it every once in a while then just before we left I threw in some of Penzey's Bouquet garni mixed herbs and some fresh ground black pepper. Yum!
After we got home from church, I cycled my kefir, watered my green leafy sprouts, and checked on my ferments. The carrots & daikon will probably be finished tomorrow & so will the green leafy sprouts. I really need to use up the rest of those oranges and grapefruit, plus I need to do something with the strawberries I got at the farmer's market on Monday before they go bad.
.
No comments:
Post a Comment