What is tonights dinner menu?
I made "Thick as Fog" pea soup. Started cooking it at 1:00.
3 smoked pork hocks
2 cups chopped celery
2 cups chopped carrots
1 chopped onion
1 chopped shallot
1 clove garlic
1 pound of dried peas
2 tablespoons or so of my secret spices
2 tablespoons or so extra virgin olive oil
Salt to taste
Saute vegetables in olive oil add spices continue to saute for a little longer to blend in spices
Add the peas (could be beans if you want bean soup)
Add 8 cups of water
Add pork hocks
Bring to boil, allow to boil for about 5 minutes
Drop heat to simmer for the next few hours until you are ready to eat (at least 2 hours preferably more)
While it's simmering get the pork hocks out and remove the meat from the skin and bone, throw out the skin and bones put the meat back into the soup.
3 smoked pork hocks
2 cups chopped celery
2 cups chopped carrots
1 chopped onion
1 chopped shallot
1 clove garlic
1 pound of dried peas
2 tablespoons or so of my secret spices
2 tablespoons or so extra virgin olive oil
Salt to taste
Saute vegetables in olive oil add spices continue to saute for a little longer to blend in spices
Add the peas (could be beans if you want bean soup)
Add 8 cups of water
Add pork hocks
Bring to boil, allow to boil for about 5 minutes
Drop heat to simmer for the next few hours until you are ready to eat (at least 2 hours preferably more)
While it's simmering get the pork hocks out and remove the meat from the skin and bone, throw out the skin and bones put the meat back into the soup.
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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming ...."WOW! What a ride!!!!!"
LUNCH with THEOLDMAN...On a break for now...
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming ...."WOW! What a ride!!!!!"
LUNCH with THEOLDMAN...On a break for now...


