saturday: at the farmers’ market & ginger and garlic soup for the sickie
poor greg got a nasty cold this weekend. actually, now that i think about it, in the past almost 5 years that we have been together, this is the FIRST time he has actually been sick. isn’t that
gross amazing??? his immune system is the envy of all. so when this cold set up camp in his lungs for the past few days and he hasn’t even set his alarm clock to wake up early in the morning to go pump iron (something he never does), i knew we had a problem. that guy never skips a beat.
so off to to the farmers’ market this morning to buy items that are sickie-friendly:
3 baskets of fresh berries.
and i still had lots of garlic and ginger from last week.
if anything, i am going to cook food that will make greg sweat out his sickness this week. i am determined!
check out the beautiful foods i got at the farmers’ market today:
This week’s menu plan:
so soup is on the menu tonight, thanks to MY brilliant idea.
okay, okay confession time.
i am not one to lie. in fact i am a terrible liar, not to mention that my guilty conscience eats me alive and i end up caving in with the truth immediately following (as seen here).
i would love to say that i came up with this soup on my own. that out of my poor guy’s pain and suffering, i lovingly whipped up a batch of “soup for the sickie” from my own wee brain in hopes that it would clear his clogged sinuses.
this soup was greg’s idea.
seriously though??? dude, you are sick. stop being so creative even on your deathbed.
jealousy, party of 1? your table is now ready…
moving right along. here is the soup greg concocted out of desperation for feeling better.
conclusion: he couldn’t taste it.
we both had dragon breath for the remainder of the day.
i happen to love dragon breath, by the way.
Ginger Garlic Soup Recipe
3 c. gluten free vegetable broth
8 cloves garlic, minced
2″ cube of garlic, peeled and minced
7 mushrooms, thickly sliced
1 Tb gluten free soy sauce
2 scallions, thinly sliced
1 Tb olive oil
Heat up oil in medium saucepan over medium low heat.
Add garlic and ginger and cook for 3-5 minutes (just as it is beginning tobarely brown).
Add mushrooms to the pan for sautee briefly (2 minutes).
Add broth and soy sauce into pan and up the heat until the mixture begins to boil. Lower heat and allow to simmer 5 minutes.
Pour into bowl and add scallions.