Totally overdid my first ever attempt at a spanish omlette this morning. Half a sweet potato, 1/3 of a red pepper, 1/4 red onion, couple cups wilted spinach...so much filling I had to up to 3 duck eggs. It's so big it barely fits on my (salad) plate. Delicious, but will likely end up being lunch also. I suppose that's ok.

It's milk based - would it be any good if I froze it?

I'd freeze it. Better than throwing it out.

Yummy - I wish you could send some to me.

I think dinner is going to be red beans and rice with shrimp. Probably some broccoli on the side. But askye's soup sounds really good and I kind of want that now.

t edit Oooh, with pumpkin pie for dessert! I had leftover coconut milk from the pie I made for Christmas, and wanted to use it up before it went bad, so Tim requested a pumpkin pie. Since he's relatively un-demanding, I figured I could make him a pie. (We always have canned pumpkin in the pantry, because I'm a junkie.)

From the LaGrange, GA Junior League Cookbook:

Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices of bacon, cooked, crumbled, divided
1 1/4 cups shredded cheddar cheese, divided
8 oz sour cream.

Wash potato and prick several times and bake at 400 F for 1 hour (or until done). Let cool and peel skins off potatoes and dice cooked potatoes (size depends on how chunky you want it).

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly until mixture is thickened and bubbly. Whisk in milk and then whisk in 1 cup of cheese, until it's melted. Add diced potato, 1/2 bacon, and 2 tablespoons of green onions. Cook until thoroughly heated, mashing the potatoes if desired and adding extra milk to get desired consistency.

Serve with remaining green onions, bacon and cheese. Makes 10 cups.

Oooh, I may have to make that Friday. Yum. Thanks for the recipe!

Next time I make it for the two of us I'm going to wing it and see if I can make 2 servings.

If you just quarter everything you'll make 2 1/4 servings and everything looks simple enough to quarter. Also that sounds good.

And now I'm making a pot of black eye pea soup. I had pulled out a chunk of leftover ham from the freezer and I don't want to just refreeze it. Although I realize now I'm probably going to end up freezing some of the black eye peas. I also realized my kale has gone bad and I'm running low on freezer bags, I was at the store and I could have bought both.

Tomorrow, if I feel up to it, I'm going to make cornbread.

I have to say the lithium hasn't made me feel any worse than I have been, I still don't feel like I'm at a therapeutic dose, but I'm able to cook and keep up with the dishes (even though it's a never ending cycle of dirtying and rewashing the same dishes).

Today my upstairs neighbor had a bunch of us over for New Year's brunch: eggs, greens, black eyed peas (in hoppin' John), and biscuits. It's been a gray, rainy day, so I spent most of the rest of it with a cat on my lap. Tomorrow I'll try my hand at making osh (a traditional Persian vegetable soup).

Everyone has gone home from our New Year's party. Frank came and brought the Winter Solstice beer that has been talked about so much. I tried a sip of TCG's glass, who really liked it. I'm not much of a beer person, but it seemed tasty. We should have enough food to feed us for the week.