Last night was chicken soup and cornbread Tonight is beef soup and beer bread. With this %$@#& cold I have, the only thing that remotely sounds good is soup. I can throw stuff in a pot and walk away. Anything else is just too much of an effort.
It’s not that I’m sick-sick, just snotty and tired. And Victor has started with a scratchy throat, too. This is just not the way to start the Storm of the Century.
The soup had a bit of everything in it:
- Mexican chorizo sausage
- canned tomatoes
- beef broth
- fresh longhorn peppers
- great northern beans
- pinto beans
- black beans
- pink beans
- canned green chilis
- salt & pepper
The combination of ingredients added all the herbs and spices it needed. I didn’t add anything. It was mildly spicy and really rich. I let it boil for a while to reduce a bit.
The beer bread was my old standby. And I used up my last bottle of beer! Time to get more before the end of the world hits Sunday night.
This is truly one of the easiest breads to make – and it really does taste good.
Quick Beer Bread
- 3 cups self-rising flour
- 2 tbsp sugar
- 12 oz beer
- Melted butter
Mix and put into a 4″ x 8″ bread pan. Top with melted butter. Bake at 350° about 1 hour.
At least we’re eating well… I have at least one more day of trying to get over this damned cold before returning to work…
Time for a cup of tea…