From bad to terrific

Winter got to me yesterday. My mood was foul.  It also seemed like the longest day in history.  However, some things did get accomplished.

1. I made the Spinach Artichoke Dip Bread using the left over dip from CEimB Thursday night dinner.

Spinach Artichoke Dip Bread

The crust was a bit hard and I would add a TBS of oil but it did turn out quite tasty with a large, open crumb. 

Using the bread maker, set on basic setting.

• 1 1/4 cup water
• 1/2 cup Left over Spinach/Artichoke dip
• 2 TBS Dry Milk
• 2 TBS sugar
• 1 tsp salt
• 4 cups flour
• 1 TBS yeast

Next came Split Pea Soup.  This turned out excellent using the soy “bacon” and a mix of green and yellow split peas.  I’ve created a recipe page for this soup. It’s a keeper.

Split pea soup topped with wild rice, feta, and a toasted slice of Spinach Artichoke bread

Split pea soup is not very photogenic.

After making those two tasty items, I lit some candles and read my current good read “The Making of a Chef” by Michael Ruhlman.

I then FINALLY took in the soldier, snowman, and tree from outside. They were Christmas decorations that have been buried in snow. The weather was warmer yesterday (45 degrees) so it allowed the digging out of buried chords, etc.

Vacuuming to follow since I was stomping through the house with dirty boots. 

Of course Shane wanted play time in the snow.  He wouldn’t give up the ball so that didn’t last long.

I voiced my disappointment with not having a dinner Friday and suggested we stop at the Turning Stone for a  few dollars of fun then to dinner at Charlotte’s Creekside Inn.  That’s when the day turned thoroughly delightful.  We BOTH won at the Turning Stone. We BOTH had a fabulous dinner.

Tuscan Greens and Beans Soup -complementary due to the chef being behind on his orders

Italian Greens Appetizer: Escarole, hot cherry peppers, bread crumbs, cheese.....

Tuscany Style Haddock on a bed of broccoli and topped with Spinach with a Sun Dried tomato sauce

Sunday Omelet