Crazy Beef Stew!

One generous pot of Beef Stew: COMPLETE!
The herbs & spices that I used for flavouring this recipe totally surprised me:

heaped teaspoonful of harissa paste, 2 dried bay leaves, generous gob of grainy mustard, a big 2-finger pinch dried thyme, really large sprig-snip from my rosemary topiary, and a big spoonful of marmite. Plus, don’t forget the usual veggie assortment: onions, carrots, celery, LOTS of garlic, frozen peas
This whole “packaging up for future use” thing is also making me crazy giddy ^_^ I don’t imagine we’ll get more than 2 or 3 dinner-for-2 freezer meals out of this one, though.And no, the biscuits are still not done because I love a good crusty baguette, slathered with butter, far too much… in case anyone was wondering ^_^

Very flavourful beef stew

Seafood Chowder

Mmmmm…. seafood chowder.

Generally speaking, I would be apt to calling this just clam chowder, even though there are no clams in it. It just happens to be what I refer to all chowders which contain seafood… less syllables to pronounce, thus revealing my laziness of speech.

The original recipe came from the July issue of the UK delicious.magazine and serves a lot more than my adapted version. To be honest, I am exceedingly surprised and pleased that my attempt at the recipe worked! I’ve never made any kind of chowder before, thinking it was a wholly complicated and difficult process, and I keep forgetting that soups are supremely easy recipes that are practically impossible to make badly.

So without further ado, here is my recipe for seafood chowder, which will serve two to three people, depending on appetites, of course ^_^


Seafood Chowder

Olive oil

2 slices of thick cut bacon, roughly chopped

1 small onion, sliced

3 cloves garlic, chopped

1 baked potato, skinned & roughly cubed

1 cob of corn, kernels removed, cob saved

6 large frozen, shelled & deveined shrimp, thawed

Handful frozen, baby scallops, thawed

2 cups clam broth

1 bay leaf

2 sprigs of thyme

½ Tbsp cornstarch, dissolved in a bit of water

1/3 cup heavy cream

salt & pepper, to taste

In a medium pot over medium-low heat, render the fat from the bacon slices with a bit of olive oil.

Once bacon has rendered, but meat is still soft, add the onions, garlic, thyme & bayleaf, cooking until soft & fragrant. Season generously with pepper.

Add the clam broth, and make sure to stir up the tasty bits on the bottom of the pot.

Turn up the heat, add the sliced corn, the naked cob, the potatoes and bring to a simmer. Stir until everything’s nicely combined and let everything cook until the corn is tender and the potatoes are warmed through.

Stir in the scallops and shrimp, let simmer for 5 minutes or until shrimp are cooked. Remove & discard corn cob.

Mix the cornstarch with a bit of water and add to the simmering pot, stir until slightly thickened.

Turn off heat and ladle chowder into bowls, adding cream to bowls, individually, to achieve your own perfect taste & creaminess.

Serve with crackers.

Kimchi jjiggae

The Hubbs has been sick for a week now with The Plague(tm) and in hopes of making him feel better, I’ve made for dinner, a couple of nights now, a potful of kimchi jjiggae.

I’ve always noticed that when I come down with something that involves my sinuses and feeling crappy, something hot, liquidy and just enough spicy, always makes the world feel a lot less crummy.

It’s not the most authentic dish by any means, but for some reason this combination is pretty stellar all around: kimchi, hotdogs, tofu.

Ya. Rly.


The recipe fantastically easy, a definite bonus when you’re feeling too sick to expend energy on trying to feed yourself to get better. All that’s really needed is to roughly chop a couple of things and dump them all in the pot to warm up then you can serve it as is or with a bowl of rice on the side to make it a little more filling.

Another option that I discovered the other night, that I enjoyed immensely, was to toss in a handful of frozen korean rice cakes — either the sliced ovals, or the sticks, that are used for dokkbokki. This makes it entirely a one pot meal where you don’t even need to worry about making that pot of rice to eat on the side.

The recipe below is enough for The Hubbs & I to have dinner and then enough leftovers for the next day for one of us to finish off the pot for breakky or lunch.

Kimchi Jjiggae

1 cup well fermented (“old”) kimchi

1 onion, chopped

3 hotdogs, sliced

1/2 block extra firm tofu, cut into generous cubes

handful frozen korean rice cakes, optional

3 green onions, sliced

fish sauce, to taste


In a medium pot, heat some oil and cook the onions until soft and fragrant.

Add the kimchi and rice cakes, cover with water by a couple inches and bring to a boil, stirring occassionally.

Stir in the sliced hotdogs and cubed tofu. Let simmer until everything is heated through, the rice cakes are softened and the tofu has absorbed some of the soup flavour.

Season with fish sauce to taste and sprinkle with green onions before serving.

On the fly bean soup

I absolutely love French Canadian Pea Soup, but I’ve never made it or any other bean soup before unless you consider opening a can is making soup.

It’s cold in Calgary… absolutely frigid. The temperature dropped to something in the ballpark of -34C on The Hubbs’ birthday and we braved the weather to go out to our favourite restaurant for his birthday dinner: La Luna Rossa.

Today, we’re sitting at a balmy -20C and though it’s warmer than Tuesday, it’s still a little on the chilly side, so I’ve made soup.

I’ve been looking forward to the day when I could pull out from the freezer the roasted pork bone I made, months and months ago, just to make soup. I left a fair amount of meat on the bone and knew that it would be a great addition to a pot of bean soup. Now I’m just waiting for it to become tender enough to fall right off the bone so I can fish it out of my wonderful red cast iron pot and chop it up into bit-sized pieces before stirring it back into my thick and burbling soup.

The recipe I used was just pulled out of my head — actually, more like pulled out of the fridge & pantry. I just grabbed things that looked like they needed to be used up before going off, or only had small amounts of, that I thought would make for a flavourful soup. Pretty easy, and I am still surprised at how easy it is to make a tasty soup as long as you remember to salt everything. That’s the biggest lesson I think I’ve learned in the last ten years of experimental cooking: SALT is key!

I’m not entirely sure why I had such a brain freeze against adding salt when I cook, but it’s been interesting to learn how and when I should be seasoning food. Admittedly, now that I’ve gotten used to the concept of seasoning while I cook, I’m kind of worried that if/when I might have to go low sodium again, I’m going to be suffering horribly in the lack of flavour department. I have to say, I really hate how low sodium canned stuff tastes — I just hope that homemade stuff, when made low sodium, doesn’t have the same unpalatable flat blandness to it. Having said that, perhaps I should be trying to make a more concerted effort to get used to not adding salt to my cooking again and getting used to the flavour…?

Anyhow… the recipe below isn’t really a recipe so much as a list of ingredients I tossed into the pot so that I can remember to make it again at a future date. Who knew that I could use leftover onion gravy in my soup and it would taste really good? :)

Bean Soup

olive oil
carrots, chopped
celery, chopped
onion, sliced
garlic, sliced
leftover roasted pork bone
leftover onion gravy
bay leaves
1/2 cup(?) assorted mixed beans
500ml jar green tomato picante sauce
salt & pepper, to taste

– In a large heavy pot over medium heat, sweat the carrots, onions celery and garlic in olive oil until soft and fragrant.
– Add the leftover onion gravy & tomato sauce to the pot and swish out the jars with water.
– Add the beans and stir gently.
– Add the pork bone and add enough water to cover.
– Season with salt and pepper and add the bay leaves.
– Bring soup to a boil, turn heat down and let simmer until meat falls off the bone and beans are tender and swollen.
– Remove meat from pot, carefully chop into bite-sized pieces and return to the soup.
– Taste for seasoning and serve with some nice bread… I hear cornbread is a tasty choice.

What’s the difference between hot chocolate and hot cocoa…?

I’ve always wondered this and still to this day, I can’t understand/figure out the difference.

I suppose I could go and do something productive like Googling the answer, but somehow I don’t even think that would satisfy me.


I have The Plague(tm). It’s been awhile since I had my last bout of nasty and I suppose it’s once again rather convenient that I have an appointment with Hawt Doc on Friday, lest something goes sideways.

I’m on antibiotics, I called in to Fam Doc’s office this morning to give them the heads up that I’ve refilled my prescription of Levoquin and am feeling kinda bleh.

Thankfully, (so far at least) I’m not feeling awful or terrible — just kinda bleh. I’ve been fighting a rather sore throat since probably New Year’s Eve… possibly earlier, maybe Friday, I can’t remember now. The Hubbs figured that it wasn’t really much since I’ve been snoring pretty soundly the last couple of weeks — sleeping in the same bed again will apparently do that to me. I honestly didn’t realize how much less sleep I get by being in the same bed. Well no, that’s not entirely true… I am aware, I just choose to deny it. ^_^ It gets pretty darn lonely being in the same house, but being forced to sleep in separate beds either because: A) I am so uncomfortable in our bed that I get pain everywhere and have to sleep elsewhere to get proper rest B) The Hubbs is or I am sick C) I can’t handle The Hubbs’ snoring.

Anyhow, as to my hot chocolate/cocoa conundrum, the thought popped into my head because I am hungry. More specifically, I am hungry because I am sick. The Hubbs made a comment earlier tonight that he definitely knows that I’m unwell just by the fact I am wanting to eat things I don’t normally crave: frozen mini creme puffs, if you please, and thank you very much. But then less than an hour later, ThePlague decided that calling for a mug of hot chocolate and something resembling a cinnamon-sugar doughnut would be a tastier sounding choice.

… But now, I’m sitting in the kitchen, absolutely starving, once again stuck with a case of indecision. I’m kind of wanting a bowl of something stringy. Problem is, I can’t decide if the stringiness should come in the form of Chinese noodles or Italian pasta. Yes, these are the things that plague me when I am sick.

*tragic sigh*

On a related but slightly different note — I made a big pot of vegetable soup for the first time tonight. Mainly because of this here case of The Plague(tm), but also because I’ve been absolutely dying to make a pot of soup. I’ve been under the assumption for the last, oh I dunno, ten years or so, that The Hubbs does not like soup. In fact, I’m not actually that far off — the problem lies in the fact that he has a serious dislike for hot liquids in most forms. He does like a bowl of soup on occassion, but those times are pretty few and far between. I had lamented the fact that I would like to incorporate far more veggies into our diet and the easiest way I could think to do that would be with a pot of soup. Really. There have been so many occassions in the past where I would have loved to just throw a bunch of stuff into my big red cast iron pot, top it with water and let it just blip away doing whatever soups do.

Surprisingly enough, The Hubbs gave me the go ahead to make soup in what I presume would be any form I choose, which is really nice. So with that blessing, I made soup in my rather pitiful state this afternoon as I waited for my parents to come by for lunch with my antibiotics prescription in hand.

I am very, very pleased, needless to say, with how it all turned out. With only thirty minutes of prep, a few hours of simmering, we had a really nice dindin tonight… paired with popcorn twists. I’m still a little fuzzy as to how the popcorn twists came into play, but then I was on the phone at the time talking with Miss R, breaking the sad news about my cold to her and our having to miss out on the Ukrainian Christmas dinner invitation she & J extended to us for Saturday night, when it happened. After I finished off my bowl, The Hubbs said that he wanted something light to go with the soup instead of a slice of the leftover asiago ciabatta Mom & Dad brought over for lunch earlier. I’m still not entirely sure how it ended up being popcorn twists, but somehow it worked… and I’m still sad about missing out on Ukrainian Christmas. *pout* On the brighter side, Miss R said that she & J will bring over leftovers for us since there will be a lot anyways, which was super sweet.

So yes, veggie soup: Awesome.

One question I still have that I still haven’t figured out: How do you make a SMALL batch of soup? How do people do it? Cuz to me, once you’ve broken down all the aromatics — onion, celery, garlic and carrots, you’ve already filled a good quarter to one-third of the pot’s real estate. Then if you add other stuff like say, a bunch of chopped kale, a bottle of homemade green tomato sauce from the summer’s preserving, some leftover birthday turducken (minus the gross squidgy stuffing), a can of rinsed white beans and topped it all up with water so it can simmer away like a proper soup, you have yourself 5 quarts of soup in the end! I don’t understand how small pots of soup occur. Help? o_O;

Veggie Soup

1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled & chopped
garlic, lots, chunked
1 bunch kale, de-stemmed, roughly chopped
500ml tomato sauce
leftover turducken, stuffing removed, chopped
1 can white beans, drained & rinsed
4-5 anchovies
scoop rendered bacon fat
olive oil
salt & pepper, to taste
popcorn twists, optional

In a large pot, warm olive oil over medium heat along with the onions, garlic, carrot and celery.
Cook until sufficiently aromatic and soft, seasoning with salt & pepper to taste.
Add in the kale, tomato sauce and cook until kale is wiltied, adding in enough water to sufficiently cover everything generously.
Add in the beans, anchovies and rendered bacon fat and bring soup up to a boil, stirring constantly.
Turn down heat to a simmer, season with more salt & pepper if needed and let everything blip away, covered, for a few hours.
Decant soup into bowls and serve with popcorn twists, if you so choose… preferably dipped, as opposed to on the side, according to The Hubbs.

Fish Egg Tapioca Soup

A bowl of fish egg tapioca is actually remarkably comforting when I don’t have the ingredients for real tapioca (or custard) in the house. It’s a bit runnier than regular tapioca, but I don’t actually mind just slurping it back this way and it will thicken more as it’s left to sit. There are only has 5 ingredients: Almond milk, sugar, vanilla, chia seeds & ground flax seeds, all warmed up in the microwave and left to stand until a bit thick.

I’m rather pleased about this for some reason. Maybe it’s because I am feeling crappy and this actually feels good to me right now. I’ve not really eaten much today and so this might be a good boost before bed, plus I haven’t had my daily bottle of dirty fish eggs. Though this is by far way more chia seeds than I normally eat in a day.

Nice thing about this is that it’s lactose free, if anyone out there is having milk issues (like me) ^_^ If I had a bowl of milk this large I would be a very unhappy girl on top of feeling crummy. No point adding to the misery, right?

Fish Egg Tapioca Soup

1 1/2 cups of almond milk
3 Tbsp chia seeds, divided
1 Tbsp ground flax seeds
sugar, to taste
vanilla, to taste

Add 2 Tbsp of chia seeds and the remaining ingredients to a microwave safe bowl, stirring everything together, and microwave til warm.
Remove milk from microwave, adding remaining 1 Tbsp of chia and stirring gently.
Let bowl stand a few minutes so chia seeds have time to swell.
Add a little more almond milk if it’s too thick for your liking, though keep in mind it will thicken even more as it stands.

Spicy miso soup!

This whole infection thing (and non-stop rain) has been making me want miso soup every night. Not entirely sure why, but obviously there’s something key that my body’s needing that’s calling for a bowl of soup to be had every night.

To change things up a bit and again, there must be something my body is needing, I made a spicy kimchi-miso soup.

It has a nice sour and spicy flavour to it that kind of reminds me of a Thai soup… bastardized tom yum, I think?

Super simple and quick to make, especially given the crapiness that seems to abound. No measurements, it’s all by eye or how much you’re feeling like consuming in a go.

Kimchi Miso Soup

boiling water
miso paste, a blob
instant dashi powder, couple of pinches
kimchi, small scoop, chopped into little bits
cooked shrimp
green onion, chopped
sriracha paste, to taste
leftover miso-grilled onigiri, optional
toasted seasoned nori snack packs, optional

– Boil water.
– Add instant dashi powder and a generous blob of miso paste. Stir to dissolve.
– Turn heat down to simmer and add chopped kimchi along with any accumulated juices to soup, stir to warm through.
– Add shrimp and leftover onigiri if using, breaking up rice ball until grains separate.
– Bring soup back up to a boil and serve.
– Pour soup into bowl, top with chopped green onions and seasoned nori.
– Add sriracha to taste.

“I’m packing your extra pair of shoes, and your angry eyes just in case.”

My brain has angry eyes right now.

I’m rather sick and tired of new illnesses and new drugs that keep popping up.

Really, I am.

Not to mention the fact that everytime something does come up, I happen to be watching TV at the time and without fail, it has something to do with what disease(s) I have.

So now I am blue… and puffy as all hell from the increased doseage of steroids I had to take on Thursday for the RHC and it’s not going away.

It’s just one kick after another, it seems.


Topic change: I made Cheeseburger Soup for dindin, though thinking about it after the fact, it’s more like a fully loaded baked potato soup.

The original recipe I found on AllRecipes was doctored as per usual and can be found here.

I have a rather embarassing admission to make — I had The Hubbs buy a block of Velveeta just for the soup. I’ve never purchased this strange stuff before and didn’t know what to expect other than ‘great melty cheeziness’. It comes in a cardboard box, like you’d find with shortening/lard, but inside is this bright orange slab of goo, almost vaccuum sealed in heavy-duty plastic. It was the most bizzarre thing I’d ever seen.

For the veggies: I zipped it all through the food processor until it became one amalgamated mess. Having a cold makes me lazy in the veggie chopping department and this way the soup was relatively smooth by serving time. You can obviously make this without the 2 hour simmer-time, I just found that the potatoes broke up nicely and made it relatively smooth & creamy without really needing any extra dairy like milk. Though having said that, the optional addition of sour cream to individual bowls at serving time is pretty awesome.

Anyhow, onto the recipe:

Cheeseburger Soup

1 lb ground beef
1 large onion, chopped
3 stalks celery, chopped
1 handful baby carrots, chopped
1 ginormo heaped Tbsp of chopped garlic
1 tsp dried basil
1 large palmful dried parsley
olive oil
3 cups chicken broth
4 cups frozen hashbrowns
bacon salt & garlic salt
1/2 brick Velveeta, cubed
Sour cream, optional

* In a large pot, warm olive oil and butter over medium heat and add veggies.
* Cook until the veggies have sweated out their juices and are nice and soft.
* Push the veggies to the side and add beef, cook until browned through.
* Season meat and vegetable mixture with basil & parsley and mix well.
* Add frozen hashbrowns to the pot and stir until everything is well combined.
* Add chicken stock, bring soup to a boil and leave to simmer for two hours.
* When ready to serve, season with bacon salt, garlic salt & pepper, to taste.
* Add Cheez cubes and stir until melted.
* Serve with a big dollop of sour cream in each bowl.

As an aside — If I had been thinking in advance, what I would have done is fried up 3-4 slices of chopped bacon in the pot to render out the fat, set aside the bacon, and then fried the veggies in the bacon fat instead of using butter & oil. The bacon salt for seasoning was because it seemed like an alright substitute for the real bacon you can top each bowl of soup with, at serving time.

This would in all likelihood make an awesome crockpot soup. I would just dump all the ingredients into the pot, including the Cheez but minus the sour cream, and let it do its thing. But I’m lazy that way. I suppose if you wanted to do the “proper” crocking technique, you’d follow steps 1-3 as above, then throw it and all the remaining ingredients into the crock, give it a good stir, then set it and forget it.

Spicy Fish Soup

So I had a conversation with Mom earlier about craving fish head soup. I was watching some Japanese soaps the other night and one of the episodes had fish head soup as part of the story line.

I don’t know what the ingredients are, but I do know that there’s fish in it and it’s asian. Mom makes a pretty decent rendition of a spicy Korean fish soup that would certainly hit the spot, but apparently today would not be that day.

Late this afternoon, I got a call from Mom. She and Dad had run all the way over to Billingsgate Seafood Market to pick up some halibut pieces so I could make soup tonight. Notice: Not head, but the off cuts that are supremely meaty and flavourful and not pretty to the average consumer who isn’t used to eating anything other than a really pretty filet or steak.

After she told me the news, they were going to run to Stupidstore to pick up what remaining ingredients I would need to make dindin while they went about their merry way to Spa Lady. My original thought was that I would make an easy seafood chowder and had them pick up all the ingredients for that recipe: canned tomatoes, leeks, onions, shrimp, scallops, and mussels. What showed up on my kitchen counter was all of the above plus a carton of tofu. What in the hell was I supposed to do with that!? Turns out Dad is craving the spicy Korean type of fish soup and usually Mom throws in some cubed beancurd with the mix.

So I thought about my fish while I was waiting for the solid three pound block to defrost in the microwave. I went back to my original recipe for fall chowder, looked at a recipe for Maeuntang that I had bookmarked and then I also took a gander at a recipe for Jjamppong that I hadn’t noticed before.

Looking over all three recipes, I came to the decision that I would be making a spicy azn-esque fish soup. It’s an amalgamation of the two Korean recipes, but really it’s just me dumping things into the pot that I have on hand.


* I’ve taken off as much of the easily removeable fish meat as I could, cut it into large chunks and set it aside in the fridge.
* In a big ass monster pot with a little veg oil, I’ve stir fried some thickly sliced ginger and a llittle garlic.
* Once fragrant, I added half a large sliced onion and two leeks sliced into half-moons.
* After the greens have softened, I added the 3 large chunks of meaty fish bone, covered it all with cold water, and about 1Tbsp of instant dashi stock, let it come to a boil and then simmered for 30 minutes.
* While the broth bubbles away, I mixed about ~1Tbsp of chili flakes with ~1Tbsp of veg oil in a small bowl, then decided it just didn’t look right so I added a little chile con limon to the bowl. Don’t ask what possessed me to add the two together, it just looked like the right consistency. I used to have a bottle of Korean red pepper flakes and I was so excited to use it but when I looked at the unopened jar, it’s either the flakes are all covered in dust(??) or it’s all furry with mold. Not cool.
* Since Mom & Dad aren’t going to be here til about 730pm, I’m actually letting the broth simmer on super low until about 15-30 minutes before they arrive.
* So when Mom& Dad actually get here, I’ll stir in the hot chili mixture, a can of drained and very well rinsed sliced bamboo shoots, toss in some of the frozen shrimp, mussels and lastly some cubed tofu.
* Since there’s no salt added to the soup, I’ll taste and see if it needs some oyster sauce, fish sauce and black pepper like the jjamppong recipe calls for.

I really, really, really hope it tastes good considering it smells pretty yummy just as it is and I’m totally bastardizing every recipe under the sun.

I can breathe!

Just so people don’t worry, though I imagine that you’re already aware — I felt pretty okay yesterday and didn’t bother going to the doctor. I have an already scheduled appointment with Family Doc (booked prior to Vegas) tomorrow, so I figured I would bring up the not breathing/coughing issue with him then.

Today is Calgary’s first rain of the year. The thunderstorm rather terrified Kitty and so I was trailing along behind her earlier this morning with her food bowl because if I didn’t, Sahmy, the pig that she is, would have eaten her breakky. It is wet, wet, wet outside. Which means… ugh… I am going to be wheezy. The last few days haven’t been all that great, I’ve been feeling rather cruddy with pain on top of the breathing issues.

The last couple of nights I’ve spent til about 500am reading. Mostly the Clan of the Cavebear series (I started book 4 around 400am), but also staying up to just hang out on the channel. I’ve not been wanting to take the drugs, so this is what I’ve been doing instead. Of course, this also whacks out my sleeping schedule, but I’ve been consistently getting up at my normal wakeup hour.

Since getting back from Sin City, not only have I been having issues with breathing, but my tummy has been royally upset. I’ve been having bread/pasta issues again. I don’t know why it happens, but it comes periodically. So this week, we’re going to attempt at limiting the amount of bready stuff I eat and see how things feel. So far, since Sunday, I’ve been feeling okay with the change in diet. I’m not pleased about it by a long shot, I do like me a simple pita sammich for midnight snack, but it’s less uncomfortable this way. I’ve also noticed that hot & cold issues pose a problem. Room temperature liquids are okay, as are hot, but cold is a no-go: instant unhappy tum.

Having said all that, I am for some reason blanking at ideas for dinner and most of my solo meals. I don’t know why this is an issue seeing as we don’t eat all that much pasta anymore, but it’s one of those phenomenons where if you say “You can’t have that!”, all I’m going to think & obsess about is “I WANT THAT!”

Breakfasts (or first meal of the day) is usually a small bowl of rice eaten with: a hard boiled and ochazuke or a fried egg with a butter & soy sauce + mustard combo.

For some reason, I’ve been skipping lunch and going straight to dinner; but then around 1030pm or so I’ll be eating a simple cheese sandwich (or something similar) as bedtime snack, but with the whole passing on bread and such, I’m going to have to find a different snack and I’m rather at a loss for that, too.

Tonight, dinner is going to be my first stab at hamburger soup, but using leftovers. With me not really eating the last few days, we have a few things going on that really need to be eaten. The original thought I’d had was to make some sort of pork based soup to use up a leftover porkchop, but then I realized we also had that rogue hamburger patty sitting around. Now that I think about it, I suppose I could have also thrown in some leftover roast beef from the freezer that I’d pre-portioned out into hash-ready serving sizes.

Anyhow, I ended up just emptying out the fridge of most of our leftovers — 1 porkchop with bone, 1 1/4 hamburger patties, half a chopped onion (I would normally add a whole onion but I couldn’t stand the crying today, it was an extra tearsome onion), some sad looking baby carrots that are starting to dry out, and a couple of small stalks of celery that are still edible but are becoming wilty looking. Adding to that, I added a can of diced tomatoes, a cup or so of beef bouillon (made from hot water + a spoon of beef demi-glace. Demi-glace?? Ya. Srsly.) and some dried thyme, basil, oregano & a bayleaf.

My only thought was that I kind of wanted to make this more a cheeseburger soup as opposed to just a hamburger soup. Problem I have is that I don’t have the requisite ingredient, velveeta, on hand. I’ve never bought the stuff before and have never considered having it on hand as a regular ingredient in the house. Maybe what I will do is just grate some cheese to top individual bowls. Though it would seem that when I choose to have “add your own” stuff for dishes, The Hubbs never uses them. We shall see. I have extra old cheddar and some smoked gouda on hand, grated parmesan as well as maybe a little bit of blue leftover… not that I imagine blue cheese would be a great choice in this case.

Wish me luck! I started the crockpot rather late today but seeing as all the ingredients in the slowcooker are actually cooked — except the veggies — I’m not terribly concerned about having it cook all day.