Above, I have a new size magnet (3/4" inch) Retailing for $2 each.
Tin collections below retailing for $20 each...
While I was at the store Diane asked if I'd be interested with her contracting me to mural her business name on the south main wall. I told her I'd love to, so it looks like this weekend I'll be busy drafting up some different font designs for her to look at... something..."boutique-ish"
When Arlin and I got home it was time to run to Whole Foods and pick up the last minute necessities to start on the "Split Pea" soup I'd promised Chad the night before....I pulled the recipe off epicurious.com and read through the reviews for some insight- people on the East coast seemed to have the right ideas-doubling up on the fun stuff- the meat, the garlic and the onion!
Split Pea Soup with Bacon & Rosemary
4 Slices of Bacon, chopped (I put more in! Like 6-7 slices)
1 yellow Onion, chopped
1 medium sized Leek, sliced (white & pale parts only)
1 large Carrot, chopped
2 Garlic Cloves, minced
4 14 1/2 cans of Chicken Broth-Low salt
1 1/2 cups split peas,rinsed
2 Bay Leaves
1/2 teaspoon chopped fresh Rosemary OR 1 teaspoon dried crumbled Rosemary
Saute Bacon in a heavy large pot over medium/high heat until crisp & brown. (I drained the bacon fat, leaving just a little, enough to saute the veggies in) Add onion, leek, carrot, & garlic & saute till veggies soften about 6 mins. Add chicken broth, split peas, bay leaves & rosemary, bring soup mixture to a boil. Reduce heat to medium/low and cover, simmering until peas are tender, stirring occasionally (about an hour and 15 minutes. Season soup to taste with salt and black pepper. (remember bacon adds that salty taste!)
Note:You can blend some of the mixture to thicken the soup up a bit. I just used the wand blender for this. I also took the liberty of adding more veggies than called for.
This soup had an amazing aroma and taste, I will definetly be making it again. However, after some brain storming I think the next time around I'll be modifying the recipe a little...by adding some small red potatoes (in hopes to thicken the soup up a bit) more split peas and possibly soaking a ham bone over night for that hearty flavor. I love experimenting with new recipes!