the last few weeks have been a challenge. i had another episode with my lower back beginning on december 7th. by december 19th, i'd had enough and went in for an epidural steroid injection. it didn't provide immediate relief, but with each day i am slowly getting a little better. it really puts things into perspective when you are sidelined by a health issue. it makes you want to spend all the time you can with loved ones and be grateful for simplicity and just being together.
after a quiet christmas at home with my parents, we joined some of daddy's family at the lake to ring in the new year. i think the highlight for all was the amazing fireworks show put on by uncle kieth. not even the tiny fire in the woods created by a wildly unstable box of fireworks could put a damper on our fun - no worries, daddy stomped out the flames as quickly as they started. ;-)
after driving home on new year's day, i made us a hearty dinner of black eyed pea soup and cornbread. just what we needed to bring us luck for 2020!
vegetarian black-eyed pea soup
ingredients:
1 tbsp. vegetable oil
1 clove garlic (minced)
1 carrot (chopped)
2 ribs celery (chopped)
1 small onion (chopped)
2 cups vegetable broth
16 ounces tomatoes (1 can
with juice)
1/4 tsp. basil
1/4 tsp. thyme (or
oregano)
salt and black pepper to
taste
1 (15.8-ounce) can
black-eyed peas
1/2 cup macaroni
optional: parmesan cheese
steps to make it:
heat
the vegetable oil in a dutch oven or heavy saucepan. add
garlic, carrot, celery, and onion and sauté for 5 minutes. reduce
the heat and add the vegetable juice, vegetable broth, tomatoes, basil, thyme,
salt, pepper, and crowder peas (black-eyed peas). bring
to boil then reduce to a simmer, and heat for ten minutes. add
macaroni and heat for an additional 10 to 15 minutes, stirring occasionally
until macaroni is cooked. serve
in soup bowls topped with a sprinkle of parmesan cheese, if desired.
