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.
Yup.
I wanted some meat in mine.
This soup deliciously hit the spot.
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.
This was perfect on a cold, gray, rainy day.
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.
Soup 'n Sandwich.
Faux rye.
Brilliant.
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.
You can tell Mr. Hawthorne that I am sooo stealing his faux rye bread recipe--love those sandwich thins, I only wish they made 'em in Rye and pumpernickle...*heavy sigh* a girl can dream. Marble sandwich thins, can you imagine?! Looks deelish, as always, Rosie. And your oyster chowder sounds amazing, even without the bacon...just needs a small pat of LOLUB floating under those herbs.
ReplyDeleteSweetPhyl, you KNOW there was LOLUB in them thar herbs.
ReplyDeleteBTW, that horseradish cheddar is quite tasty. Deli section at the Teeter.
One itsy bitsy problem with the horseradish cheddar...I could eat the whole dang thing before it makes it to any sandwich. I have a horseradish addiction. Therfore, I limit my horsey cheddar consumption to Christmas...as I sit in a dark corner, giggling uncontrollably, and enjoy it with some melba toast and a decadent mustard that invetibaly arrives in a gift basket.
ReplyDelete