To Thine Own Self, Be Food

Good morning, dear readers!  I hope you are all healthy and happy...or at least well on your way to being so. Spring is in full swing here at Chez Nelson.  And by spring, I mean spring athletics at the high school level.  Not only do we contend with tired, worn-out, cranky children (and their parents), we spent 50% of our free time shuttling children, watching kids, and eating dinner in staggered shifts. While I enjoy all of this, I also look forward to summer...when, you know, things kind of slow down and we can see each other for a few minutes.  That particular last point is brought home very close to me these days as I'm only a little over a year away from sending one kid off to college.  Eeeeek. The crockpot has been my friend as of late.  Two nights ago was spaghetti and meatballs and last night was chicken breasts and whole sweet potatoes.  In a slow cooker, food can sit safely for a long while and the family can come and go, eating out of ...

Last Sunday was Easter.  Jesus rose from the grave.  So goes the biblical lore. I believe I mentioned in my last post that I was the lucky receiver of the Easter Hambone at my in-laws.  And yes, I did make ham broth in my crockpot this week.  And yes, we finally got around to having Ham and Bean Soup tonight.  Two cups of whatever dried beans you've got in the pantry (you DO have dried beans sitting around your house, right?), about four cups of the broth, two cups of water, and the shredded/diced bits of ham from the leftover Easter Ham you also got to take home with the bone. Yes, yes...if you have the time, add some diced carrots, celery, and onions to the crockpot as well.  Low heat for 10 hours or so.  Have your husband make some cornbread...or you can make it, too, I guess, if he refuses.  But, *don't* have Ham and Bean Soup without it.  And diced fresh onions on top.  I always thought people ate H&B soup under these two pa...