Wednesday, October 06, 2004

Well I managed to get two soups and a batch of chili done. Today I made Mulligatawny soup and I'm making Italian sausage with peppers tonight. The Navy bean soup is in progress. Hubby put the storm windows down on all the windows today and this afternoon we are going to plastic up the outside door to the basement, I really need a new door and threshold but that will have to wait till next year. We, I mean he, will need to go into the crawl space and insulate the pipes. I'll stand back and hold the flashlight (too many spiders). I still have to get my brother over here with a ladder so the gutters can get cleaned out. I know, bitch and whine! I haven't owned a house since 1989, I forgot how much work it was. I don't really mind though, it beats the hell out of the apartment that we were living in.
The landlord from our old apartment isn't giving us our security deposit back, says that since we left 1 month before (May 30) our lease was up (on June 30) and he couldn't rent it until August 15th, he applied the security deposit as the last months rent (we did give him 45 days writtem notice that we would not be renewing and were moving asap). I have been looking into Illinois Landlord-Tenant law, I believe that I got him, according to what I have read, he was supposed to pay us interest on our security deposit and the end of every year. He never did. So I need to find an attorney who will give me a free consultation and find out if its worth it to go for it.

Today's recipe is Mulligatawny Soup from the New Diabetic Cookbook

INGREDIENTS
1/4 cup onion, chopped
1/4 cup fresh green pepper, chopped
1/4 cup celery, diced 2 tbls olive oil
1/3 cup flour
5 cups chicken broth, fat/sodium free *
1 small (4 to the pound) tart apple
3/4 cup canned tomatoes, crushed/drained
1/4 tsp. curry powder
1/8 tsp. ground cloves
whisper of white pepper
1 cup cooked chicken, diced **
1 cup rice, cooked

* at room temperature ** boneless, skinless with fat removed

INSTRUCTIONS
Fry onions, pepper, and celery in oil in a heavy saucepan over moderate heat,
stirring frequently, until the onions are limp but not browned. Remove vegetables from the pan with a slotted spoon and reserve for later use.
Add flour to oil in pan and stir over moderate heat until smooth and lightly browned. Add broth to flour mixture and stir over moderate heat until thickened. Add the reserved vegetables.
Wash and core apple and cut into small pieces a though you were going to make a Waldorf salad. Add to soup. Add tomatoes and seasonings to soup. Cover and simmer for 45 minutes or until vegetables are tender.
Add chicken and rice to soup just before it is served. Reheat soup if necessary and serve 1 cup hot soup per serving.

Nutritive values per serving: 135 Calories, 14 gm carbohydrate, 8 gm protein, 5 gm fat, 836 mg sodium.

Exchanges per serving: 1 bread, 1 lean meat

Magickal Associations: Growth, Prosperity, Passion, Grounding, Peace, Spiritual Pursuits,
Revealing Hidden Matters, Consistency, Health, Well Being, Sunrise Magick, Love, Earth
Magick, Attracting Love, Stolen Kisses, Fun Love, Protection, Piercing Illusions

Broomhilda worshipped the goddess at 11:39 AM

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