I hope you have all been doing well. Sorry to be away for so long, but right after I got back from Disney I came down with my death of a cold. The Teddybear was off all last week and I was so sick that not only did I not really cook, but I didn’t really eat either. In fact, today is the best I have felt in almost two weeks. Good thing, since I start a new job in January. I’ll be running a tax office for Amscot during the tax season. It’s only for a few months, but much better than nothing. And it might help me get another position down the line. I plan on blogging about what I’m taking for lunch and showing you all my various lunch boxes.
I’ve done some cooking this week. This soup is something I made off the top of my head to give me something simple and nutritious for lunch. It is just some vegetable stock (from the carton), chopped kale, carrots and celery. I cooked them for about 30 minutes, till the kale was soft. I then took it off the heat, added a heaping teaspoonful of chickpea miso and stirred that through. Then I added the last of my udon noodles from the refrigerator by dumping them in the hot soup and letting it sit on the counter for 15 minutes. That was enough to warm them up and let them separate in the broth. Quite good and filling. Not bad, considering that I prefer recipes to free willing my cooking.
I also did my only bit of Christmas cooking today, by making a batch of Hannah Kaminsky‘s Five Minute Fudge that I found over at GoDairyFree.com. Using a tip found up at PPK, I used So Delicious coconut milk creamer (plain) to make it. It is quite good and fudge like, much to my somewhat surprise. While the ½ cup of coconut milk (or cream) may not seem enough, the recipe does work. And it looks quite chocolaty, considering that I had to use regular cocoa since I couldn’t find any Dutch processed cocoa.
My guy has to work tomorrow (ugh) so I made up another batch of the Holiday Nog and plan on just snacking and listening to holiday music till we have dinner fairly late. At least he is supposed to be off at 5:00, so we can at least plan on having dinner. It will be just about the same as what we had on Thanksgiving, except I have a new cranberry sauce to try and no sweet potatoes (because I can’t find any in the store).
I do plan on telling you about Disney, but that will have to wait till this weekend at the earliest. Till then, I hope you all have a healthy and safe Christmas.
Recipe: BKT Happy Hour (Bacon Kale Tomato YUMS)
1 month ago