Nothing, Nada, Nil, Zip

Not a lot has been going on here lately. We are both in our winter funk. Just hibernating and waiting for Spring. The weather this winter has been really schizophrenic. It can be mid-sixties to low-seventies one day and mid-to-low twenties the next. This really keeps you off balance and makes adjusting difficult. One day it's the sheepskin lined jacket with scarf and gloves, shirt sleeves the next. We even had a light dusting of snow this morning. Go figure!

We're chomping at the bit for good weather and warmer water so we can hit the water in our kayaks again. The late start last season just wet our appetites. In addition, we got new paddles for Christmas that we are dieing to tryout. Saturday we signed up for a kayak fishing seminar put on by Wild River Outfitters in March. We plan to be ready to spend some quality time out on the water this year. Who knows, I may even wax up the board and hit the surf again.

The diets are going well. We are both maintaining our goal weights. No more than a one to two pound variance weekly, depending on whether or not we go out to dinner that week. It's really hard to control your calories when looking at some menus, and of course, whether or not they have Killians Red.

That's it for now. I'll try to post a little more often in the future.

Note on the Soup

Adding Sriracha to the soup was a good idea, originally. After sitting overnight and reheating, it was QUITE spicy. Might want to add less, or add to taste per serving when eaten.

Sweet Potato / Red Pepper Soup

Tried a new soup recipe today. Turned out pretty tasty. Here is the recipe:

Sweet Potato / Red Pepper Soup

2 Red bell peppers (about 8 ozs.) seeded and cubed
1 1/4 lbs. sweet potatoes, cubed
1 onion, roughly chopped
2 large garlic cloves, roughly chopped
1 1/4 cups dry white wine
4 cups vegetable stock
1 cup chicken stock
Tabasco sauce, to taste
Salt and freshly ground black pepper

Combine sweet potatoes, onions, red bell peppers, garlic, wine and stock in a heavy pan. Bring to a boil, lower heat and simmer for 30 to 40 minutes, until veggies are tender.

Transfer the mixture to a blender / food processor, or use an immersion blender and process until smooth. Season to taste with salt and pepper and a generous dash of Tabasco sauce.

Serve hot or at room temperature.

I added one tablespoon of Sriracha instead of the Tabasco (flavor + heat). I like the soup a little on the spicy side. For the meek at heart, I'd start with a teaspoon of Sriracha.

Ready to start cooking.....
Simmering away.......
Finished product.....

Enjoy.