>> Monday, February 6, 2012
We're starting a new blog in addition to (never home)maker. It will replace the (never home)maker, baby! blog -- which has chronicled my pregnancy and postpartum period -- with all our family updates. But you'll be happy to learn it won't just be a barrage of baby pictures. It's an opportunity to share our lives in a new way. We had a back-log of reader questions to answer, too. Best of all, it's an opportunity for me to fine-tune my cooking. New recipes (among many other new things) will be a primary focus. And they'll pull ingredients from a streamlined, budget-friendly pantry.
I've also spent more time on the photography, which is an area I admit I've neglected lately. Here's a preview of some things to come:
If you're wondering, the answer is NO. (never home)maker is not going away. Instead, we'll go back to our roots as solely a fitness and exercise blog with related workouts, race recaps, foods (like energy chunks, high-powered smoothies, bars, etc.), and other healthy living tips.
We recognize topics have strayed from our original focus, so we're excited to get things back in order.
Now for a recipe. We threw this soup together out of pure desperation. I had bought mint to make something that required peas . . . only to return home and find we didn't actually have any peas. What I did find was some celery nearing the end of its shelf life in our fridge . . .
CURRIED CELERY SOUP WITH MINT
What you'll need . . .
- 1-1/2 pounds of celery, washed well and chopped
- 2 large sweet potatoes, peeled and chopped
- 2 large cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon onion powder
- 4 cups water
- 1 tablespoon soy sauce
- 2 tablespoons fresh mint, chopped
- 2 tablespoons olive oil
Method . . .
- In a stock pot, heat the olive oil over medium-high heat and add in the garlic. Cook for 2 minutes, stirring constantly.
- Add in the chopped celery. Cover for 10 minutes, but continue to stir.
- Add the curry and onion powders and sweet potatoes. Cook for 4 minutes.
- Then add in the water and soy sauce. Bring to a boil, then cover and simmer for 20 minutes.
- Turn off the heat and let the soup cool for 10 minutes. Then toss it into a blender or food processor.
- Add the mint and pulse until the soup is smooth.
We hope you'll join us!
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