It’s been over six months since I’ve seen your face. And I was okay with that, they say “out of sight out of mind.” Just when my heart was finally on the mend, last night I look up and there you were smiling. And to make things worse you sat down next to me to talk a while. My heart hurt a little more. I know you don’t know what you being close does to my broken heart and you were never mine, not even close. But I truly thought that given a chance we could have been great together. So here’s to hoping it will be at least six months more before I see you again and maybe then my heart will have healed completely. Good luck my love!
Yesterday was Birthday food day at work. So I made a cake, of course. I made a dark chocolate fudge cake with peanut butter chips and cookies n’ cream icing.
I used a dark chocolate fudge cake mix but did not prepare it the way it says to on the box. I used a trick I found on Pintrest some time ago. I used four eggs instead of three, milk instead of water, and butter X2 instead of oil. To the batter I added about 3/4 cup of peanut better chips. Baked it, let it cool, and then iced it with Betty Crocker Hershey Cookies n’ Cream icing. That icing was amazingly good! They have a Hershey Special Dark Chocolate icing too, I can’t wait to try that one.
I had every intention of making baked spaghetti but that did not go as planned. I started it but just never got around to finishing it. I sautéed a zucchini, onion, garlic, and some rainbow slaw mix with olive oil. While that was sautéing I cooked my whole wheat spaghetti. Once my spaghetti was done and my vegetables were sautéed to my like I mixed them all together with one jar of pasta sauce. At this point I had to leave to go out for a family dinner and was going to bake it when I returned. While that did not happen, it was too late so I put the spaghetti and vegetable mixture into containers to take for work and add mozzarella cheese to the top. That way when I heated up the spaghetti the cheese would melt on top, making it almost baked spaghetti.
I have decided that I really need to get back to trying new recipes. So my goal from starting next week until the end of September (and probably even beyond that) is to try one new recipe a week and I will keep you posted on here. I think the first thing I want to try is backed spaghetti. Now of course I will probably give it my own twist, maybe a Southern Belle twist. Time to get thinking about how I want to do this. Check back next week for all the details.
Again this week I have not cooked anything. I really need to start trying new recipes again. I like cooking but it’s not as much fun cooking for myself as it could be if I had someone special to share my new food dishes with, but that is another issue in itself and I continue on. I have so many things I think I want to try but never do. I still want to try Chicken Soup. I want to try Baked Spaghetti, some kind of taco thing, the list goes on and on. Maybe next week I will pick back up my cooking. I will keep you posted.
Well I have nothing cooking this week. I want to make some chicken noodle soup sometime soon but is not going to happen this week. I’m hoping to find a chicken noddle soup recipe that is healthy or at least somewhat healthy and that tastes like the chicken soup at Carrabba’s. Hopefully I can find something. I’m not a big Carrabba’s fan but I do like their chicken soup. Wish me luck! And I will keep you posted.
Southern Belle Creamy Vegetable Soup
2 cans vegetable broth
2 cans water
2-3 large potatoes peeled and cut into pieces
2-3 carrots peeled and cut into pieces
1 1/2 to 2 cups frozen green beans
1 1/2 to 2 cups frozen cut cauliflower
salt and pepper to taste
2 cups fat-free half and half
1) heat a small about of olive oil in pan (2 to 3 tablespoons)
2) add the onion and chopped garlic
3) once the onion has started to cook add the 2 cans of vegetable broth and 2 cans of water
4) let broth and water mixture heat up
5) add cut up carrots and potatoes
6) cover and let that cook for 30 mins
7) after 30 mins add the green beans
8) cover again and let cook for another 30 mins
9) after 30 mins add the cauliflower
10) cover again and let cook for about 20 mins
11) after 2o mins check the texture of the vegetables, if they are done, turn the heat off and let them cool a little
12) after the broth and vegetables have cooled a little, separate the vegetables from the broth, keep the broth
13) add the vegetables to a food processor with some of the broth and puree
14) after the vegetables are purred add them back to the pan with the broth add the half and half and salt and pepper and heat back up