I love waking to a snow covered landscape which was the case this morning. I’m not sure what it is that makes me so happy when it snows but I do know it brings the kid out in me. I couldn’t wait to get outside with the dogs and play. Thankfully, my daughter came to help shovel so that task also became fun!

We could hear others in the neighborhood talking as they were shoveling. In the distance someone had a snow blower running and it sounded like it was in a box because the snow covered ground absorbed the harshness of the machine. It was time for lunch when we finished and I realized there was nothing quick to make so I had some hummus while planning what to make for dinner. Kristen came in and had some of the gluten free ginger cookies I had and checked out my nearly completed kitchen renovation that is awaiting the counter top and appliances!

I can’t wait to be cooking in my kitchen again. When preparing meals these past few months I have gathered ingredients from my storage jars in the upstairs bedroom, brought them to the small table in my living room where I prepared them for cooking and once prepped brought everything to the range we moved into the basement. I have certainly got my exercise running up and down the stairs while cooking. it will seem so easy to make meals when it is all in one space on one floor.

The gas range will fit into this space

 

AND the refrigerator will go here.

Those ginger cookies were really good but I ate too much sugar today so I made a wonderful Shiitake Mushroom Soup for dinner to help rid my body of all the sugar. It was delightful and a perfect way to end this very busy winter day full of blessings.

Shiitake Mushroom Soup

 1 bunch scallions, sliced thin, white and green parts separated

1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, minced

2 tablespoons toasted sesame oil

8 cups water

2 inch piece kombu

1/4 cup bonito flakes

3 oz dried shiitake, rinsed and soaked for 5 minutes or 10-12 fresh shiitake

½ cup sweet white miso

1 pound baby bok choy, cut in quarters
8 oz firm tofu cut into small cubes

 1)      In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil.

2)      Cook for 1 minute and add 8 cups water.

3)      Rinse the kombu and soak it for 5 minutes, add it to the pot along with the bonito flakes.

4)      Bring it to a simmer and cook for 10 minutes – do not let it boil.

5)      Remove the kombu and set it aside.

6)      Add the shiitake mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.

7)      Add the bok choy and simmer until it is tender, about 10 minutes.

8)      Add the tofu and cook for another 5 minutes.

9)      Ladle into bowls and garnish with the reserved green parts of scallions.

I am counting my many blessings this evening including my wonderful children, my warm home in this beautiful part of the world and my health.

That’s all for this week.

Brightest Blessings