Maybe I should just drop this whole cooking thing. See, I learned to cook as a kid not from my parents but in opposition to them, in rebellion against meat and potatoes. At my best friend's house were copies of Gourmet magazine, with photographs of tantalizingly exotic dishes accompanying the instructions for how to become that kind of person (the kind of person who would read Gourmet). My best friend's mother had a wok; we had a microwave and a Corning cooktop. What am I setting the kids up for?
Tonight, dinner alone with the kids again. Husband at peace rally. Wish I could have gone, taken the kids, but obligations interfered. Dinner needed to be served. It has been beastly cold here (well, cold for Northern California) and I was in the mood for soup. Earlier in the day I threw together a quick split pea and ham soup.
Kids got homemade chicken tenders (made some months ago and frozen), and the ubiquitous Caesar salad, with homemade dressing (not as popular as the lowfat bottled Italian). And some chips and guacamole, using up a tired avocado.
Tired. That's what I am. And on the cusp of a ski trip -- first ever for the kids, and I haven't been on skis in 20 years.
QUICK SPLIT PEA AND HAM SOUP
4 cups cold water
1 cup dried split peas
1 large carrot, chopped
1 celery stalk, chopped
1 large clove of garlic
1/2 cup cubed ham
Put everything in a pot, bring to a simmer for 2 hours, then remove ham and puree the rest. Return ham to the soup and heat through.
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