Let me give you two examples. A wonderful accountant was telling me about his fraternity reunion weekend and how he accidentally hit himself in the head (he had a huge bump, it was impossible to hide). He told his boss he went skiing. He was like I don’t think people hit themselves in the head. And I was like, really? I feel like I hit myself in the head all the time! John will confirm that I actually DO hit my head when I am gesturing (which is every time I am talking, which is practically every minute of every day). Add him to the ‘nutty and lock her up’ column.
Yesterday, I was in the bathroom with one of the HR assistants. There is this annoying problem in the women’s room where people do not change toilet paper rolls. However, it’s been quite a boon for me since I want to make this wreath for spring and if we just use the toilet paper rolls from our house, well I wouldn’t have enough. I explained to the HR assistant how I frequently take them so I can make a wreath. She laughed, I think with me…but maybe at me. Then, to make matters worse, I followed up by sending her the link of the wreath. Yes, add her to the ‘nutty and lock her up; column.
This dish might sound slightly nutty as well – whoever thought to turn hamburgers into soup. John was skeptical but even he had to admit how DELICIOUS it was! We, of course, lightened up by using less salt, low-sodium chicken stock (over beef), and less cheese. But, no matter. It was still delightful…just like me!
Hamburger Soup (adapted from A Family Feast)
Serves: 6
6 ounces ditalini pasta
2 tablespoons olive oil
1 1/2 cups onions, diced
1 cup celery, diced
1 pound ground turkey
4 tablespoons tomato paste
1-14 ounce can diced tomatoes
2 quarts low-sodium chicken stock (or beef)
1 tablespoon dried thyme
1/2 tablespoon Worcestershire sauce
6 ounces baby spinach
2 teaspoons salt
1 tablespoon pepper
1/4 cup Parmesan cheese*
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Cook the onions and celery for 3-5 minutes, until onion is translucent. Then, add turkey and brown. Transfer to the slow cooker. Stir in tomato paste, diced tomatoes, stock, thyme, and Worcestershire sauce. Let cook over low heat for 4-6 hours. Stir in the spinach, reserved pasta, salt, and pepper. Stir 3-5 minutes, until spinach is wilted. Pour into bowls and garnish with Parmesan cheese.
*We used the cheese as a garnish instead of stirring more of it into the soup like the original recipe to cut calories. Sprinkling it on top still gave us that nice taste!
Until the next time my oven is on…
