Friday Happy Hour at #Vanaprastha. Stuffed grape leaves, roasted red pepper Bruschetta, marinated olives, dates, artichokes in olive oil and garlic, hummus (recipe posted last August), pickled beets, carrot and celery sticks, flatbread, and a lovely Sancerre. A story and a completely different recipe early tomorrow morning on my Substack.
Our local Bistro Basic Necessities offers weekly Friday Happy Hours, too. So, why not take their Mediterranean Plate as inspiration? Because of the pre-setup for our church-sponsored, all-day Women’s Retreat today, we needed an easy happy hour.
Also, for supper tonight, I made a split pea soup with leftover roasted ham on Thursday to serve with fresh-baked baguette and cheese. As the morning presenter and co-Retreat leader, I’ll likely have just enough energy to re-heat this taste-tested soup—a keeper.
Split Pea Soup (6-8 servings)
Ingredients:
1 lb. dried green split peas
1 bouillon cube
¾ lb. smoked ham or 1 ham hock – I used both.
1 small onion, whole
1 clove garlic
1 bay leaf
1 medium carrot, sliced
Salt and Pepper to taste – I added as adjustments at the end.
8-10 cups water
Directions:
In a 6-8 quart pot, combine all ingredients and bring to a boil. Reduce heat, cover, and cook on low for 2 hours.
Remove ham and bay leaf; puree soup with an immersion blender; replace ham, cubed; adjust salt and pepper if necessary; serve.
That’s it for today. Off to the Women’s Retreat, “These Three Remain: Faith, Hope, Love,” based on 1 Corinthians 13:13. See you next week! -C.D.
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