I’m back up, for a little while anyway… my ‘taste-tester’/network-monkey is still working on the network, but he knew I’d go crazy if I couldn’t read blogs or post while he was at work, so he set me back up, temporarily. If you are geekly inclined, which I know at least one of my readers is (*wave* Hi, Frank! 🙂 ), my network-monkey is trying to reduce the hardware set up that he had us on while also trying to implement a secure wireless setup that will also do vpn, keyword being ‘secure’. The slow wired connection (possibly now a result of 4-5 days of rain?) was a contributing factor in my network-money’s frustration. Not to mention that my network-monkey wanted to set us up on an 802.11a network rather than an 802.11b/g network… are you still keeping up? Wow, yeah geeks! I kept up for awhile, but even I started to get confused. What I do know is that my network-monkey will implement it the ‘right way’ and the ‘secure way’. And that makes me a happy blog-monkey. 🙂
Before I talk about the soup, I wanted to mention another ‘look what came in the mail’… a fun game from thinkgeek.com called Last Night on Earth, The Zombie Game. I ordered it Wednesday (when I was coloring my hair) and had it sent UPS 2nd day, hoping it would get here on Friday so that we could play it over the weekend… but unfortunately, it sat in a facility only an hour away all weekend – thubbb :P… so it came this afternoon instead. Turns out the network needed attention, so we might not have gotten to play it anyway. I’m really excited about this game! I love boardgames! And this is one that can be played with 2 people (or up to 6). 😀 My ‘taste-tester’ did lots of research on this game and found the rules online, which I read over before ordering it. It has the ability to be a different game every time you play because the board changes with each new game, plus there are different scenarios to play, the basic game scenario being ‘Die Zombie, Die!’. It is a dice game, kinda like Risk, but so much more involved, more like D&D. Oh, and it comes with it’s own mood music CD! Haha! I hope I don’t have to wait until this weekend to play. But my ‘taste-tester’ typically works the mid-afternoon shift (which means he comes home late evening). 😕
Oh, and my monkey comments really are affectionate! I, for example, think of myself as a code-monkey since I like to program. Thinkgeek’s mascot is a monkey named, Timmy. Whenever you order something from thinkgeek, your package comes with ‘free monkey breath’! 😉
I also got some cute geek shirts from thinkgeek.com. 🙂 Click on the picture of the shirt to take you to thinkgeek…
One more thing, before I get to the soup… remember ‘my little friend’? He/she is still around after all that cold, wind, & rain! Yea! We had rain for 4-5 days and the temperatures where in the mid-40s… I was beginning to wonder if Autumn had already passed this year… luckily, today’s high is 59°F and the rest of the week will be in the mid-70s. Oh, and the sun is actually shining today! 😛
Now let’s get to the soup!
One of my favorite cookbooks, The Zen Monastery Cookbook, has been neglected of late, so I’m glad to be able to share a really good recipe from this beloved cookbook. It looks like amazon, borders, and barnes & noble all have the book as used, but not new… I bought the book in a barnes & noble quite some time ago… if you ever see this book, you might pick it up. I love the stories written by the monks and the recipes have all been very good to awesome. It is a vegetarian book, so you will have to work around the occasional recipe with eggs/dairy if you are vegan. But for the most part the recipes are vegan. 🙂
Yellow Split-Pea Squash Soup
slightly adapted from The Zen Monastery Cookbook p. 26
Rating: Very Good
Serves: 8 – 10
- 4 cups cooked, pureed winter squash [acorn, butternut, etc.] ( I roasted an acorn squash, then mashed with a fork )
- 1 pkg dried yellow split-peas (~2 cups)
- 8 cups water
- 1 stalk celery, sliced
- 1 carrot, sliced ( I used a handful of baby carrots)
- 3-5 cloves of garlic, minced ( I like garlic)
- 1 onion, chopped
- 2 bay leaves
- 1 tsp. dried basil (not pictured, because I thought I’d use fresh but then decided to use dried)
- 1/2 tsp. dried marjoram
- 1/4 tsp. ground cumin
- salt & pepper, to taste
- 1-1 1/2 tsp. better than bouillon vegetable base (to taste)
- 1 (15 oz) can whole or diced tomatoes
- Preheat oven to 400°F, cut winter squash in half and remove seeds. Place squash, cut side down, onto a parchment lined cookie sheet. Roast 40 min, or until a toothpick can pierce the skin easily. Remove from oven and flip, cut side up, and allow to cool. Once the squash is cool enough to handle, remove the skin. Place the flesh in a bowl and mash with a fork. Set aside.
- Meanwhile, place all the ingredients except the tomatoes, salt, bouillon base and squash in a soup pot and bring to a boil. Lower heat and simmer until the split-peas are very tender (an hour or more).
- Add the tomatoes, salt, and bouillon base and cook for ten more minutes. Stir in the squash and add water if necessary. Serve hot.
This made 6-7 servings for us, it was really good so our servings might have been a bit larger than expected. For the last 3 servings, or the 3rd night of leftovers, I boiled 1 cup of water with some bouillon base, cumin, and pepper. Then added it to the soup, we liked it better brothy! 🙂