Tag Archives: vegetables


For the second time in my recent history I’m delighted for having gone out of my way, when doing so made little or no sense.

I thrive on variety and spontaneity, so there likely have been many such occasions. Always pushing forward, I rarely noticed, so these two instances stand out.

I wanted to drive to the opposite side of town to attend church services with my friend, instead of staying in my neighborhood. With gas prices skyrocketing – again – and some extra expenses popping up this seemed silly. There was no special occasion, speaker or program, I simply wanted to meet my friend at the church we attended together years ago.

Still, by Thursday I made a date with Dear-Old-Friend. By then I had forgotten all about how my tomatoes weren’t ripening and the wilting pepper plants.

Had I not followed my heart:

  • I would have missed people bringing their garden surplus to church. I forgot I could bless others by taking the extra fresh, homegrown, organic veggies,
  • I wouldn’t have gone out of my way to drop off any of the eggs I’d brought (and almost forgot about) at Dear-Old-Friend’s house, so I wouldn’t have also stopped at the peach grove,
  • I would not have had the extra fresh, wholesome food to give to a young family I met along the way – in dire need of it.

That was just this past weekend, but it brought to mind another seemingly crazier decision I made three-plus years back:

Had I not left my home for weeks to stay with my siblings, to be their housekeeper while Sister recovered from surgery:

  • I would not have witnessed firsthand the importance of daily covering my family with prayer,
  • My younger brother Seagh and I would not have bridged the gap that had formed over the previous years,
  • Seagh and I would not have “solved the world’s problems” as we did every few days or so,
  • We all would have missed the precious family time we shared for the last time, before Seagh died (four months after that visit),
  • Sister would never have gotten over urging me not to come.

Ordinarily I would have resented Sister telling me not to come, rejecting my offer, and stayed home. But knowing she was overwhelmed, frightened and concerned about my situation too, I ignored that particular request.

“So I say, let the Holy Spirit guide your lives. Then you won’t be doing what your sinful nature craves.” Galatians 5:16 (NLT)

Seeing more of the big picture takes practice – daily. Personally, daily Bible study and prayer helps me meet each day with solid footing and broader, clearer vision. Alright, alright; I manage to deliberately step into my days more effectively prepared about Four days out of seven. Even so, the consistent practice makes for a good way to live.

“And we know that God causes everything to work together for the good of those who love God and are called according to his purpose for them.” Romans 8:28 (NLT)



Filed under Notes from the Apex

Saved Vegetable Beef Soup


One thing that my limited budget affected is meat in my diet. I’m a fan of non-GMO, organic soy products, free range poultry, fish and organic cheese, but now and then I crave beef. Toward the end of the month supplies dwindled, so I made a pot of vegetable beef soup.

Without beef bones I used boxes of bargain beef broth from the emergency stash. My fresh veggies tasted less than great and the Great Value  beef (alleged) broth tasted like anything but beef – it was just plain yuk. I’m glad to know not to buy the product again.

I got creative and was delighted to not have wasted the food or my efforts. The friends that dropped by admired the end result so, my secret is secure.

Following is the recipe and the save I concocted. I’ve made it a few more times since with homemade stock, good boxed broths, Knorr Homestyle Stock or Knorr bouillon cubes (which contains less sodium than many other brands). Better Than Bouillon is also good.


Since then I also discovered a culinary jewel at my local restaurant supply: Knorr Professional liquid Concentrated Flavor Base. Available in my area in Beef, Chicken and Vegetable, a 32 oz (946 ml) bottle makes 6.25 gallons. They’re gluten free, no MSG, store on the shelf even after opening, and easily dissolve. With 760 mg sodium per cup it’s less salty than bouillon cubes and quite tasty.

Saved Vegetable Beef Soup

Fresh vegetables chopped into bite-sized pieces:
6 celery ribs
6 medium carrots
1 large onion
Bell peppers (I prefer red, orange or yellow)
1 large potato (or 1 1/2 cups cooked rice)
1/3 large head finely chopped cabbage
3 large garlic cloves finely minced
Bunch fresh minced parsley leaves (to taste)
Cover with beef broth (or stock). When homemade stock is not available, use 2 – 3 boxes or hydrated bouillon cubes (omit additional salt)
Salt and pepper to taste

Simmer till vegetables are almost tender (about 20 minutes).

Once veggies are tender add:
2 cups cooked (or canned) beans; black beans (rinsed). Navy, cannellini, great northern or ceci (chickpea or garbanzo) beans are good and the liquid is great in soup.
16 oz frozen corn
½ small can (6 oz/170 g) tomato paste (avoid lumps and thin with some warm broth before adding), or a large can chopped tomatoes.

Stir and cook on medium heat till blended and heated through.

The save:

1 envelope onion soup mix
1 jalapeno or poblano, pasilla, or Anaheim (California or Magdalena) Chile, halved (remove before serving or chop, according to your preference)
Bunch cilantro leaves finely chopped (to taste)
Juice ½ lime (or more to taste). For extra flavor drop rinds in, but remove before serving).

Stir and cook on medium heat till blended and heated through. Remove lime rinds and peppers if desired and serve with crusty bread.


“Yes, you will be enriched in every way so that you can always be generous…” 2 Corinthians 9:11 (NLT)

Vegetable image courtesy Pixabay



Filed under Kitchen Sync