On January 1, 2014, I wrote this poem.
It’s for all of us. Whether our lives have just crossed paths, we’ve known each other for a season or have remained connected for lifetimes.
This is for you. For everything.
“Because I knew you….I have been changed for good.”
To the Ones I Love
I love you for what you were
For the joyful and painful memories we share
For the lessons that we learned together…and for the ones that made us drift apart
I love you because with you I know that I am not alone.
I love you for who you are
For the mistakes you’ve made and the risks you’ve taken
For your courage to stand your ground and vulnerability to bare your soul
I love you because you are the reason I continue to grow.
I love you for who you will become
For all the lives you’ve touched and changed and the passion you’ve yet to ignite
For all that our have learned and seen and all that lie unknown ahead
I love you because you are a part of me, of which without, I would never be the same.
At least once a week I break out my crockpot for something special. This past week I decided to go with an old tried and true favorite – Split Pea Soup! My great-aunt used to make this all the time when I was younger and I loved it even then. Now I make it vegetarian style, but it’s still just as delicious!
While dinner was finishing up, my husband came home from work and was particularly excited. When I asked him what was up he said:
“I caught a whiff of the most delicious food about a block away and I said to myself “I hope that’s our house, I hope that’s our house, I hope that’s our house” the rest of the way home. Then I opened the front door. You are the best!”
Not too shabby for putting a few ingredients in the crock-pot and calling it a day! Whenever we have soup, we like to pair it with cornbread and sometimes a salad. This time, the hearty split pea soup and cornbread was just enough!
Vegetarian Spilt Pea Soup (in the Crock Pot!)
16 oz. of dried green split peas, rinsed
2 cups chopped carrots
1 cup chopped celery
1 medium chopped onion
2 – 3 cloves of garlic, minced
1-2 TBSP of vegetable bullion
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh ground pepper
6 cups of warm/hot water
Layer ingredients in the crock pot in the order above. Pour in water last, allowing water to blend ingredients/spices. Do not stir ingredients together. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Soup is usually already mooched (and we like it a little chunkier), but if you like a soupier consistency, you can take a hand blender and blend together or blend in batches in your upright blender.
We use Bob’s Red Mill Gluten-Free Cornbread.