I miss my husband

...that's sort of become a mantra for me. It's only been a little under a month since he left the last time, but it's getting harder and harder to deal with.

No one has viewed my property since before election day, despite 3 more price decreases.

The realtor has done some additional research, so that our contingency plan can go into place, if we don't have an offer by June 1. That would be one year on the market, and after that, something needs to happen, if it hasn't already.

Reviews and raises are over at work, finally.
I got a better raise than expected, in an economy that's not really allowing for decent raises, if they happen at all. I know of more than one person who has had to take a pay cut in order to keep working.

The other good news is that I got to have a sit down with my boss that lasted much longer than usual, and I got to speak my mind. That really needed to happen. I've been there for 6 years, and I THINK my boss understands and respects me.

He doesn't actually DO that for most of his employees.

Anyway, the very first thing he did when I closed the door at the beginning of our meeting was apologize.

I knew it would be a positive experience after that.

The weather has eased up a bit for us around here. No major snow falls for over a week, and the deep freeze hasn't gone as deep.

The sun has been out this weekend, even though it's only in the single digits outside today. It's still nice to see the sun.

I am making soup today with the other ham bone from Christmas eve.

I hope it turns out OK.

I've never made split pea soup before, and I am making it my own way, of course, like I do everything else. Fortunately, my experiments work out deliciously 99% of the time!

I wanted to make potato leek soup, because I find it immensely comforting....but then, I remembered the ham and bone that had been in the freezer for a month, and should be used SOON...so....

Here's the recipe!


Paula's Golden Split Pea and Potato Soup

2 C yellow split peas, soaked over night and drained
1 large ham bone (i used the femur from the Christmas Virginia Ham)
1 celery rib, chopped
1 large carrot, chopped
1 sweet onion, chopped
2 med. golden potatoes, chopped
3 leeks, washed, trimmed, and chopped
diced ham (again, left overs from Christmas...about a cupful)
water
butter for saute`
seasoning as needed

Saute` onion in butter until translucent. Add ham bone, soaked peas, celery, potatoes, and carrot. Add water to cover (about 8 cups).
Bring to a boil, then cover and lower to a simmer. Cook for at least 2 hours, or until all veggies are soft, and any meat that was left on the ham bone is falling off.

Add leeks, and cook for an additional 20 minutes or so. Remove ham bone, and any large pieces of meat that may have cooked off of it. Dice the meat, and set aside with the other diced ham. Discard bone.

Cool soup enough so you can work with it without getting burned if it splashes you. This is also a good opportunity to skim off any unwanted fat.

Put through a ricer, or puree with a stick blender. Add diced ham, reheat, and serve!

If you desire a chunkier soup, only puree/sieve half of it.