Would you believe me if I told you I was up for the day at 3:30am? Truth. 🙁
If my head hits the keyboard and hits “publish”, I wouldn’t be surprised.
And thennnnn, I get to work and my coffee-making coworker wasn’t coming in until afternoon. It was a long day. I had to go buy coffee, and even that barely helped.
A long short day, that is. Because before 2pm, daycare was calling to tell me Shea was, in short…a hot mess. Wouldn’t sleep, wouldn’t calm down. So of course, off I scattered to go and get her.
She’s currently smacking the light-up musical aquarium thing hanging on the side of crib, firmly resisting a nap. 48 minutes and counting…
I’m going to need toothpicks for my eyelids before the day is done. Waaaaaaaaaah.
The silver lining? Today is my Friday. And for the next 3 days, I have a whole lot of nothing on the agenda. So while our mild temperatures will peace out for 2015, I can honker down with comfort food, cozy blankets, chili, and football. AND A NAP OR TWELVE.
It sounds lovely. Let’s be honest…it’s what’s keeping me from crying.
And while fall is just getting ramped up, comfort food has been making appearances in my kitchen already. I grew up on hearty, thick split pea soup and while this recipe isn’t quite as good as my dad’s (it’s his thing)…it’s really darn good! Easy, too! Pure comfort and lots of good-for-you soluble fiber.
- 1 lb dried green split peas, rinsed and drained
- 1½ cups Yukon gold potatoes, peeled and cubed
- 5 garlic cloves, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, peeled and chopped
- 1 large bay leaf
- ¾ tsp freshly ground black pepper
- ¾ tsp kosher salt
- 1 lb 98% fat-free ham, finely chopped
- 6 cups water
- Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8-9 hours.
- Discard bay leaf and coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Serve hot.