I made vegetable soup and corn on the cob for lunch. Andy decided it was his corn.
“No! Andyyyy..! No!
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Buying food for one person comes with perils. Fresh vegetables often come in packaging that has more than I can use in one or two meals. I do better if it comes in bins and I can select just as much as I want. Another peril: fresh Brussels sprouts in a package usually includes small to large sprouts so steaming requires strategy to assure all are equally done. I sorted these into mostly same sized sprouts, selecting the smaller ones for the soup and the larger ones for later. I could go frozen, but texture too often is off to my taste, especially with Brussels sprouts, my favorite.
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Did Andy’s nose touch the end of my corn? I’ve added this enlarged version of the second photo. I think (hope?) not, but it was very close. What do you think? I ate it anyway.
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The corn on the cob was just at the end of freshness. I should have eaten it a day or two ago but decided I wanted something else for lunch. The left-hand cob was delicious dipped in butter seasoned with pepper, garlic powder, and honey mustard meat rub. (Why not?) The right-hand cob was just a little better than it would have been thanks to the same seasoned butter, though, as you can see in the photo, the holders were hard to get in. The corn, too, was a bit tough.
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The soup was the star of this light lunch. I combined Portello mushrooms, broccoli florets, quartered tiny Brussels sprouts I sorted out of the packaged sprouts, celery heart, purple onion, and spring onions I diced or quartered then sauteed in butter to soften and flavor with onion powder, garlic power, and pepper. I added these to chicken broth and canned diced tomatoes. I finished the soup off by blending in sour cream and cheddar cheese. I left salt out because I knew it would be salty enough with the added cheese. I don’t care for heavily salted foods!
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I recently bought saltine crackers, something I haven’t bought in years because I like Ritz and Townhouse crackers more. I didn’t notice they were unsalted saltines, a happy accident, one that went well with my lunch of vegetable soup and corn on the cob. Regular saltines have too much salt on them. The concept of unsalted saltines is a bit weird but I’m happy to know there is such a thing!
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Making soup from scratch has its perils. I have enough for at least three, four meals. I’ll freeze it after it cools down, saving out a small serving to have with a tuna salad sandwich. The frozen soup is at risk of dying in the freezer before I think to take out and use it, sadly, but I’ll try to remember it’s available for some frozen, winter day. I’ll make the tuna salad tomorrow. Andy likes the water off the tuna. He’ll enjoy this rare treat!
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I had a chilled Perrier sparkling mineral water with this agreeable vegetable-based meal. Andy settled for his standard Hill’s Prescription k/d Diet chicken pâté kitty food for lunch, then took a snooze.