Busy and Not so Busy

Making soup:  Jewish Wedding Soup (from Jill's Grandma)

4 large carrots
2 stalks celery
1 medium onion
1/3 head of cabbage
2 quarts chicken broth
1 qt. water
½ cup tomato sauce
1 can stewed tomatoes
Salt, pepper, garlic

¾ barley
3/4 cup green split peas
½ cup lima beans
4 marrow bones

Boil bones and skim. Add all dry ingredients and cook for 2 hours on low, then add veggies and cook for 1 hour more.


Fried up chicken cutlets, made steak teriyaki, Greek chicken with feta, and stuff like that.

See you on the flip side...