The other night, Mr. Hawthorne had a hankering for vegetable soup. And he whupped this up in about 30 minutes.
As you can see, I prefer a little meat in my soups, so I added some ham.
Here it is the next day, when we had it for lunch. Even better since all the flavors had a chance to say hello and howdie-do to each other. Here's Mr. Hawthorne's "recipe:" 1 medium potato, diced 2 stalks celery, chopped 2 carrots, peeled and chopped 1 small onion, minced 1 1/2 quarts water heaping teaspoon of beef base 1 can diced tomatoes with juice 2/3 cup frozen lima beans 2/3 cup frozen corn 2/3 cup frozen peas 2 TB Texas Pete Saute the potato, celery, carrots, and onion in butter for about 2-3 minutes. Add in water, beef base, and tomatoes and juice. Bring to simmer. Add in frozen veggies. Simmer about 15-20 minutes. Add freshly ground salt and pepper to taste. Add in Texas Pete.
Now, for Mr. Hawthorne's Grilled Corned Beef Sandwich on Not-Rye bread. And I think this is a darn clever idea. Every now and then, Mr. Hawthorne comes up with something that you just have to wonder, "Why didn't I think of that before?" I wanted my corned beef on rye bread, but we were out of rye. So Mr. Hawthorne came up with the next best thing. He made a substitution for rye bread. We had Arnold's Whole Wheat Sandwich Thins and Mr. Hawthorne pressed caraway seeds on the soft insides of the bread slices. Then he placed slices of Horseradish Cheddar Cheese, over the caraway seeds on the bread. and he grilled the sandwich in butter until the "rye" bread was nicely toasted and the cheese melted.
And just for the record, Mr. Hawthorne, the last idea of this magnitude you had was your suggestion I use your Sourwood Honeycomb in my Christmas Mounds Bars since I would NOT use the prescribed paraffin wax. I humbly thank you. I don't forget. Heh. But you already know that.