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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, September 29, 2011

Scraps and Snippets ~ Garden Garlic Soup

Here's a quick recipe I need to slide in while I actually have Internet. My connection is unstable. Why? I suppose it's because it's MY connection. As my internet waxes and wanes like the moon but with way less predictability, I'm going to take a chance at posting rather than put that energy into throwing my computer, Frisbee style, across the room. 

This is tasty and hearty. And has already been made twice. To raves. Methinks it's a keeper. It really needs only garlic, onion, water, potatoes, corn and salt/pepper. Of course everything we used we got from the Farmer, including the basic recipe.

Garden Garlic Soup


Melt 1 TBSP or so of Earth Balance in large pan. (A Dutch Oven works the best)

Add an entire minced garlic bulb (the whole thing, with all the little cloves, but not the papery stuff around the cloves, those you should put in a bag in the freezer and use when you make your own veggie stock like I plan to do.)
1 Onion, minced

Heat/saute until the onions are translucent. If they get browned that's great. 

Add 1 LB Organic Potatoes, chopped. Peel only if they need peeling. (I'm guessing about 6 biggish potatoes, and a dozen or so small ones.)

Sweet Corn, scraped from about 6 ears. (I used it raw because the starch from the uncooked corn made the soup thicker.)

Any other veggie that tempts you. I chopped up some carrots. Thought about adding green stuff but decided not to, but probably will next time. 

Pour enough water into the pan to cover the veggies. Heat on low for an hour or so. (Or stick it in the oven on low, or in a crock pot for a few hours. Add salt and pepper to your family's liking (or your own). Makes about six decent sized bowls of soup.

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