No Menus, Just Specials This Week

Our week of vacation at home means that we are going to be having lots of meals on the road this week, as we explore San Francisco. The days when we have lunch out, we’ll have light dinners, and the days when we have dinner out, we’ll have light lunches.

Today, we had lunch at the famous Vietnamese restaurant, Slanted Door, in the Ferry Building in San Francisco. It was tremendous – both in taste and quantity. We couldn’t hold ourselves back and ordered more than we could eat (lunch for tomorrow). All of the appetizers were polished off (the hamachi collar was fabulous), the pho was polished off, and the shaking beef was polished off. We had two other dishes that weren’t finished and those are in the refrigerator now. San Francisco is such a great eating city and we seem to have planned a few days around fun activities and great restaurants. Yesterday night, we went to a relatively new place in the Mission district with some of our oldest friends (28 years…OMG). The restaurant, Berreta, specializes in mixed drinks and thin crust pizza. Quite the combo!
So, this afternoon after the lunchtime gluttony, when we asked the kids what they wanted for dinner, we got: “How about soup?” What kind of soup? Pea soup. I just love that my girls ask for this. It is such a staple at our house. It is pretty healthy – just split peas, onions, carrots, celery, ham hock and water. Few ingredients, lots of taste and stick to the ribs goodness.

Pea Soup – Basic Recipe
serves 6-8

1 lb. green split peas, rinsed
9 cups water
1 ham hock, cut into 3 pieces
1 onion, chopped
2 carrots, chopped
2 large ribs celery, chopped
1 bay leaf

pepper to taste

Put all ingredients, except pepper, into a large pot. Put on the stove over high heat and bring to a boil. Turn down to a simmer. Skim the foam from the top of the vegetables. Cover the pot and continue to simmer, stirring occasionally, for about 1 1/2 hours.

Remove the bay leaf and discard it. Remove the ham hock and cut the meat off the bone. Cut the meat into small bite sized pieces (removing the outer skin and fat). Put the meat back into the soup. Discard the bones, skin & fat.

Add pepper to taste. You probably won’t need any salt because of the saltiness of the meat, but if you like salt, feel free to add some.


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