Tuesday, October 24, 2006
Shoes, Studies, and Soup
This whole week is full of stress for me, though I try not to make it evident! We have tests all week long. I've already taken two (and felt stupid) and have four more to go. Sunday when I was studying I had Josh Groban playing in the background. The song that got stuck in my head was an Italian song. Although I have sung Italian, I don't understand it. Anyway, I was walking upstairs after getting some water and realized that I was singing this Italian song...however, the words I was singing were not Italian...they were drug names! "Trastuzumab..." THAT is how you know you've been studying a long time!
In addition, my feet have been torn up by shoes in the past week. One day I had to wear shoes that I KNOW give me blisters because the other closed toed shoes (requirement for lab) were wet from rain. So, I have blisters from that. THEN I decided to break out some new NB slip on shoes. Well, they have given me blisters on the top of my feet. SO, for anyone out there with new shoes...use prophylactic band-aids (for prevention of blisters)!
Now to the soup. Last Monday it was dark, rainy, and blah! The perfect weather for soup. So, I pulled out some veggies and used this recipe to make some soup. I changed it a little because I didn't have the dressing mix but it turned out great! I've eaten on it all week. Next time I might do a little less water or add some more tomatoes, maybe even Rotel, that would be really good! Because of all the wonderful veggies, this is my entry for Sweetnicks ARF/5-A-Day round up. Be sure to check out the other entries!
Cabbage Vegetable Soup
4 cups chopped green cabbage (1/2 of a small head)
2 medium carrots, sliced (I used about 20 baby carrots, chopped. Just guess-timate)
2 medium celery stalks, sliced
1 medium onion, chopped
1 pkg. (10 oz.) frozen green beans, thawed slightly
1 can (15-1/2 oz.) cannellini beans, drained, rinsed
6 cups water
2 cans (14-1/2 oz. each) chicken broth
2 cups canned crushed tomatoes, undrained (I used one can of stewed tomatoes b/c that's what I had. I'd use more next time)
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix (Just made up a combination of Season All, oregano, basil, and Natures Seasoning and taste as I went.)
PLACE all ingredients in 6- or 8-qt. stockpot. BRING to boil on high heat. Reduce heat to medium-low. SIMMER 30 min. or until vegetables are tender. Serve with crackers, grilled cheese, or salad. Top with Parmesan cheese and enjoy!