Ken made the best soups while I was here. I asked him for the receipt
and this was on the table at my chair as I sat down to eat one lunch.
Lunch Menu June 16, 2004
Started with V8 Vegetable Juice and about one cup water from the sink
tap. Added about one cup of left over soup from Tuesday and left over
pasta sauce thinned with more water. Other vegetables; Bok Choy stems
and leaves sliced; Whole Tomatoes sliced; Radish slices; Green Onions
sliced; Zucchini squashes sliced; Yellow squash sliced; Celery stems
and leaves chopped; Carrots chopped; quartered Yellow potato chopped;
soaked and slow cooked red beans, Great Northern beans, Lima beans,
Pinto beans, and small white beans. Heated for approximately three
hours number three on the stove top. Flavors provided by the vegetables
no special spices added yet.
How cool is that? I am having the best time.
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