Re: Carrot Soup with Ginger

Nyssa wrote:

> Peter Flynn wrote:
> 
> > On 07/02/2025 17:53, Nyssa wrote:
> >> Carol wrote:
> > [...]
> >>> Anyways, we seem alone here?  I bet if we chat on
> >>> cooking in general or bread making, others who may be
> >>> lurking might chime in?
> > [...]
> >> I'm still lurking! I try to check the group once a day,
> >> but it's been crickets for awhile.
> > 
> > Hey Nyssa! Good to see you again.
> > 
> >  > Everything doing okay over on your side of the pond?
> > 
> > All copacetic now; last year I had my gall bladder out,
> > which sucked, but taught me not to eat so much oil. You
> > know, when the TV chef says "a little bit of oil" and goes
> > glug-glug-glug-glug-glug-glug-glug-glug-glug
> > 
> > Peter
> 
> LOL! Yes, like Graham Kerr (the Galloping Gourmet) used
> to specify a slosh (or slurp) of wine then dump in half 
> a bottle. :)
> 
> Glad you're on the well side of the street again. Just
> look at the diet adjustments as More Adventures in
> Cooking, and it'll be fine.
> 
> Nyssa, who just put her Hawaiian Banana Bread in the
> oven 10 minutes ago and it's already smelling scrumptious
>  

I've been adjusting a lot here.  Don needs lower (not radically) sodium
and his spice comfort is going down as he gets older (he's 74).

I made a new recipe up, loosely based on creole cookery.

https://postimg.cc/R6x9FSGT  Sorry for poor camera.  This is a mixed
black bean and white bean Vegan dish (just turned out that way, we
aren't Vegan nor Vegetarian but a lot of meals are meat free here.

I just adjusted it with more Basil, cumin and black pepper.  It's ready
when we are.  I'll serve it over rice with a side of steamed Bok Choy
greens.  Tomato based dish.