I had thought about buying apples in Keremeous and they were $8 for 20 lbs. I should have done it but I was sore, tired and I just wanted to get home. Now I regret not stopping for the 10-15 minutes it would have taken.
I can think of a dozen things that I could have made with those apples. The fact that I am totally exhausted & can't seem to get my vim back in my step isn't keeping me from bashing myself about the head. Where do we learn to be so hard on ourselves? For a gal that seldom drives, 2 six hour driving days with only 36 hours between the drives is a lot!
Facebook just bombarded me yesterday with all kinds of messages, pictures and whatnot about the first day of fall. See me crying? I hate fall and winter! The cold weather kicks my fibromyalgia into high gear and I ache. I guess that's why all things warm and cozy appeal to me...soft cushy quilts, tummy warming soup and gallons upon gallons of tea.
If you like the look of the soup above, and I sure do, here is the recipe:
White Bean and Roasted Mushroom Soup
Makes about 8 servings
Ingredients
16 oz. mushrooms, halved or quartered
2 large sweet onions, quartered
3 garlic cloves, slightly crushed
1-2 tablespoons olive oil
1 1/2 teaspoon salt, divided
1 1/2 teaspoon pepper, divided
8-10 fresh sage leaves*
8-10 stems + 1 tablespoon leaves fresh thyme*, divided
48 oz. chicken broth (vegetable broth can be substituted for a vegetarian version)
3 - 15 oz. cans white beans, not drained (I prefer cannellini beans)
Additional salt and pepper for seasoning
Instructions
1. Preheat oven to 450°F.
2. Toss mushrooms, garlic and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. (You may want to keep mushrooms separate on baking sheet for roasting, because you'll have to separate later. So, separate now, or later.) Spread on baking sheet. Add sage leaves and stems of thyme. Roast in 450° F oven for 10 minutes, toss and roast for additional 15 minutes.
3. While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
4. When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables (if not already separated).
5. Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
6. Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
7. Warm over low heat until ready to serve.?
*Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.
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Doesn't this sound totally yummy???
I always feel a little blue in the fall. It's sad to see all the plants dying and the leaves falling. It's a lot like death and I feel like I have had quite enough of that in the last little while. We've lost Uncle Bill, Aunt Lucille and now Auntie Noel. Tania mentioned to me that Dad is a little touchy right now because he is now the eldest surviving sibling.
I saw this little message & felt like it was a bit of a gift... to help me turn my day around:
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