Monday, October 12, 2015

Sudafed and Green Pea Soup

Everyone at work is sick.  This is a busy travel time for me so I am walking around with a Clorox wipe, disinfecting the door handles, my desktop, pens that I use and the coffee machine.  (You're welcome)  I wish they made Clorox wipe gloves and I would make everyone at work wear them so I don't get sick.  I'm thoughtful like that.

Despite my best efforts, Friday afternoon my ears plugged up.  I'm sure they are full of fluid and I was flying out next Sunday to Philadelphia.  I knew I had a long day ahead of me and I didn't want to be uncomfortable from pressure in my ears while I was flying.  So, at dinner, I took Sudafed.  I don't know about you, but Sudafed wires me up and I was awake all night!  I tossed, I turned, I could not sleep.  What was I thinking taking it so late at night?  Thank goodness the next day was Saturday, and I could take it easy.  I did get a good nap in Saturday afternoon.

That did remind me that I will be on the road for the next 5 weeks and airplanes are germy.  I wanted to stock up on cold remedies before there was a shortage like the year I thought Dave was trying to poison me and I wanted to have a stash in my travel purse.  At least I learned something from it.

It also reminded me that we need to eat better and boost our immunities.  I made this green pea soup for dinner and felt very healthy.  I will say that sometimes the idea of what dinner will taste like and the reality of it is a little different.  When I was making this soup Dave said, "That stuff is how the Ninja Turtles were made."  Nice...

I don't know what I expected, I know my husband doesn't like peas, so why I thought he would like this soup is beyond me.  It must have been the lack of sleep the night before. He took two bites and left the rest in his bowl.  Oh well, he can be sick while I'm gone, I'll be healthy!

Green Pea Soup
adapted from Ellie Krieger The Food We Crave

olive oil
1 onion, diced
1 12 oz. package of frozen green peas
3 cups chicken stock
1 tsp. dried thyme
salt and pepper to taste

Heat olive oil in a medium sauce pan.  Add onions and sauté until soft and translucent.  Add chicken stock and thyme, heat to boiling.  Reduce and add peas, heat through, add salt and pepper to taste. Using an immersion blender, blend until smooth or blend in a blender is 3 batches.
  Serves 4

1 year ago:    Banana Muffins and Blue Cougar Pills
2 years ago:   Autumn Fruit Tart and the Attitude Adjustment
3 years ago:   Gingered Pear and Brandy Cocktail and the Horseshoe Champion

October 12, 2015   Sunrise 8:34 am  Sunset 6:39 pm   Temp. H 34/ L 23°F

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