My intention for yesterday afternoon was to strip glue off the walls (fun!) but somehow the day got away from me. I went to the gym and then to the Farmer’s Market and made dinner and suddenly it was after 9pm and the walls still had wallpaper glue on them. Oops.
I love a trip to the Farmer’s Market. Like I’ve said before, it’s not a traditional farmer’s market at all. It’s more like a big warehouse that sells pretty much any type of produce you can think of, grains, dairy, meats and breads. And it’s cheap!
Here’s what I got:
Brown Rice Syrup
Organic Spelt Flour
Rice Wine Vinegar
3 Chobani yogurts
2 cup of soup type things
2 cans chickepas
2 organic apples
2 red peppers
package of mushrooms
1 head garlic
1 lb bag organic carrots
2 sweet potatoes
1.25 lb sugar snap peas
2 broccoli crowns
1 acorn squash
organic dinosaur kale
organic bananas (I don’t typically buy organic bananas, but that’s all they had)
crumbled goat cheese
And guess how much I paid for my loot? $55.26. I love the Farmer’s Market. I also ran into someone that I graduated college with. Considering I went to college over 1000 miles away, seeing someone who went to the same school, much less in my graduating class, does not happen often.
I came home and started dinner. What was on the menu? Soup, of course! My desire not to eat soup for every meal was short lived, apparently. I consulted my “recipes to try” bookmarked folder and came up with Garlic Soup with Quinoa and Snap Peas.
(Recipe from nytimes.com, link above)
1 1/2 quarts chicken stock, vegetable stock or water (I used half low sodium veggie broth and half water)
6 garlic cloves, minced or sliced
4 small or 2 large sage leaves
Salt to taste
1 tablespoon extra virgin olive oil (optional)
6 ounces sugar snap peas, trimmed
1 1/3 cups cooked quinoa, warmed
1. Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
2. Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
3. Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
4. Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.
Yield: Serves four.
This needed a lot of salt, but after I added enough, it was very tasty. It reminded me a lot of egg drop soup.
The plan for today is to do 7 miles with my friend Joan. We’re waiting until it warms up a bit. I am such a cold weather running wimp. I’ve done this race four times in the past, obviously I trained during the winter! I just can’t seem to get into it this time. In my defense, we are having a very cold winter this year.
Oh, and the wallpaper glue, I guess I should do that today too.