I feel like a loser. A blog loser. Like who am I to sit here and ask you all to read my post as I have not had the decency to read any of yours? Rude, is all I have to say about that. But you know when you are in that place, where you are suffering deeply in an area of your life and it consumes you? Where you can’t drum up anything else to talk about as you are utterly drained with this uncertainty? I think every day, I want to write! I want to write a blog post but what do I say? There is no anonymity here. What I say here will travel to people I actually know. And it’s none of anybody’s business. I don’t want to talk about it, to dilute it and make it a topic that is allowed to be spoken freely of. This is mine. My sacred uncertainty. And it’s condensed. The way it should be. I have a beautiful inner circle of women I share my innards with. They are trustworthy, respectful and most importantly they are non-judgemental.
That is why I sit down here and wonder. How does one B.S.? I’ve never been good at it. Either delivering it or receiving it. I tend to look at the B.S.-er with a blank stare. Both of us knowing that he/she is full of B.S. I don’t know how to respond, without calling that person out. So it makes it hard to practice it myself. I’ve done it a few times in this blog and those are my most shameful posts. They make me shiver with embarrassment.
Anyways…
Whew.
When I am a bit over-worked (not usually due to actual work, but because my brain does not freakin’ stop) I tend to want to make other areas in my life a tiny bit easier – to give myself a bit of a reprieve. I deserve to give myself a little slack. This is perfect timing as it is soup season. Nothing easier than soup. Here are some soups I’ve already posted and do not want to repeat but also, I want my new followers to be aware of: Moroccan Chicken Soup, Spinach-Artichoke Soup, and good ‘ol fashioned chicken and dumplings.
Here is another to add to the list. I’ve been making this one for years. It’s a wonderful slow-cooker recipe that you just dump into the crock pot before work and enjoy the fruits of your non-labor when you get home.
Happy no-cooking friends. Be kind to you.
Ingredients
1 rotisserie chicken, de-boned and meat shredded
1-15 oz can of organic diced tomatoes
1-10 oz can mild (or if you like it hot…) red enchilada sauce
1 medium onion, chopped
1-4 oz can of diced green chilies
2 cloves of garlic, minced
2 cups water
1-14.5 oz can of chicken broth
1 teaspoon each cumin, chili powder and salt
1/4 teaspoon black pepper
1 bay leaf
1-10 oz bag of frozen organic corn
Corn tortillas
Vegetable oil
Garnish:
- Chopped cilantro
- Diced avocado
- Lime wedges
- Crispy tortilla strips
- Cheddar cheese
- Tapatio
- Sour cream
Preparation
- Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
High Altitude Adjustment
- None
Compost
- Onion, garlic and cilantro trimmings
Recycle
- All rinsed cans and lids
Reuse
- Plastic bags vegetables and herbs came in.
Naturally Green Cooking 