Category Archives: Deep Thoughts

Lessons 9 and 10: Prayer and Fasting

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Last week, with only five minutes left in our class about prayer, I emphasized in my testimony that we should always pray –even if we don’t feel worthy. I asked the class if they knew the story of Alma the Younger. They knew it and told me about his repentance. I testified to them that even though he had sinned a lot, he still was able to pray to Heavenly Father; only after he prayed was he delivered. Therefore, we should always pray, even (and especially) when we’ve sinned and don’t feel like it.

“What if we do feel like praying?” someone asked. (I think she was trying to be difficult.)

“Of course, you should be praying then too,” I emphasized.

“So, in other words, we should always be praying,” someone else added.

That led right into the Alma 34:20-27.

I love prayer. I am so grateful for that connection with heaven. As a mother, I know I need the power of prayer to be a stronger part of my life than it has been. We really should be praying always!

And I think the concept of praying always leads very well into the concept of fasting for added strength, which is this week’s lesson.

I’m struggling with this lesson. It’s not that I don’t know what to say. I know what I’m going to do: there are great scriptures in the manual and a great quote from conference.

It’s just been such a long time since I’ve actually fasted.

I was pregnant for nine months and now I’ve been breastfeeding for six, so that means I have not physically fulfilled a complete fast for 15 months. On Fast Sundays, I still try to focus on spiritual matters and I eat less than I would normally — one bowl of cheerios instead of the sugary honey peanut corn flakes. But overall, I still feel like I’ve gone a long time without practicing this law. (Certain people have suggested to me that I could physically fast and still breastfeed fine, but I haven’t tried because I’m nervous about keeping a milk supply.)

What do you say? How I can be better at practicing the law of the fast, even when I technically cannot physically practice it? (I guess I also want to know if you think I’m being selfish by not fasting: did you fast while you were pregnant or breastfeeding?)

The Chef’s Craft in Every Kitchen?

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I have mixed feelings about Michael Ruhlman’s The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen.

The Elements of Cooking is one-part opinionated essays about cooking (pages 1-50) and one-part alphabetic encyclopedia of opinionated “essential” elements to cooking. There are things I liked about both parts and other things that bordered on ridiculous. (For example, Sharpie is included in the list of essential elements to cooking. Its definition: “This brand of permanent marker is excellent for dating and labeling food; keep one in your tool drawer along with painter’s tape.” p. 215)

I didn’t realize why I was annoyed by this book until I started reading Ruhlman’s previous best-seller, The Making of a Chef. I haven’t finished that book yet. It is the story of how one is trained at the Culinary Institute of America to become a chef. Only as I read this second book do I realize what the problem is with the first book: I don’t want to be a chef. Therefore, it’s not necessary to translate the chef’s craft for my kitchen.

According to The Elements of Cooking, a chef is a leader, as in the head of a restaurant kitchen, and is firstly a good cook. A cook is what I do aspire to be. I don’t want to be a chef: I don’t want a restaurant kitchen. I want good home cooking for my home kitchen.

Because I don’t want to be a chef, some items on the alphabetic list of essential elements seem a bit ridiculous. I don’t need to learn about aspic (gelled stock), offal (innards of animals), and foie gras (duck liver). I won’t be cooking them in my kitchen. I don’t need to learn the French terms for my macaroni’s cheese sauce. I don’t need to know decorative knife cuts for cutting vegetables. I don’t need to know kitchen terms (for example, commis is a prep cook in a professional kitchen).

However, on the other hand, as a cook, some of the terms, even the French terms, may come in handy if I happen upon a recipe that uses them.

Also, as a cook I found the opinionated essays about cooking incredibly interesting. Those essays are the reason I would recommend this book to the average cook. They make me think about cooking in a different way. I plan on rereading them regularly. Ruhlman included essays on stock, sauces, salt, the egg, heat, and tools of the kitchen. I think I’ll revisit them in subsequent posts — they are very informative and, I think, discussion worthy.

One book he recommended reading is On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee. This is a scientific explanation of food, from eggs to meat and fish to plants and on. The author has degrees in science and literature so provides scientific descriptions the layman can understand. When I read it, I’ll let you know if that is true.

Ruhlman’s last essay is about finesse. This is where I feel I’ve departed from his main point of his book: I’m not a chef and so I’m not hoping for “refinement” in my cooking. As a cook, I hope to provide fundamental home cooking for my family. However, I suspect Ruhlman is correct to some extent, even for my home kitchen: “The concept [of finesse] rest[s] on a conviction that paying attention to a few small details in any given preparation has an enormous impact on the finished dish and is the final gratification for the cook in his or her pursuit of excellence” (p. 46).

While I’m not looking for approval of my food as a restaurant chef or even as an amateur chef in any sense of the term “chef” and I’m not vainly pursuing excellence (perfectionist though I am), I think a reward to my efforts at cooking will be a gratifying and edible supper every night with my family, recognizing that there is always room for improvement.

I recommend Ruhlman’s book to the family cook only half-heartedly. It’s great to get you thinking about food, but only with a few tablespoons of salt.

The Great Big Vegetable Challenge and What’s Your Vegetable?

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I have never liked vegetables. I don’t know why. Maybe I relied too much on bagged iceberg lettuce and ranch dressing in my college days and I got tired of it. I like fruit, however, and always enjoy fresh fruit. I have a sweet tooth, and the natural sweetness of fruit is my favorite.

My husband, on the other hand, prefers vegetables. If I set dinner on the table and I have forgotten the vegetable (which happens more often than I should admit), my husband will ask “Where are the vegetables?” and he’ll prepare something.

I could go a long time and not eat green.

But last night, the meal I was making just wouldn’t work. When my husband got home, the kitchen was still dinnerless. (He got home after eight so it’s kind of sad I hadn’t worked something out by then. I was starved.) He said, “Why don’t we just eat these greens?” I had a bag of rocket (known in the USA as arugula) in the fridge. Surprisingly, none of it was wilted (they usually don’t have very good greens here). I consented. But when my husband put the greens on our two plates, there were two huge piles. I tasted some. It wasn’t very good. (And then I had rocket breath — ha ha.)

“I can’t eat that much!” I protested. There’s nothing like a salad for someone who doesn’t like vegetables to begin with.

My husband wasn’t convinced. He pulled things out the fridge for our salads.

“Cut up the leftover steaks,” he began.

I cut up the steak and added it to the salad. Then, at his suggestion, I added olives, sun-dried tomatoes, and shaved Parmesan cheese.

In the meantime, he sliced some red onions, cooked them in balsamic vinegar, and piled them on our salads. He added mustard and olive oil to the remaining balsamic, whisked it into an emulsified sauce, and heated it with some black currant jam. (He’s so good!) He poured that over the salads.

He says that the dressing was too sweet, too much. I don’t know what to say, other than I ate every last piece of green on my plate: it was delicious!

I admit: I left some of the olives. I’ve never like olives. I ate most of them because I’ve been inspired by some food bloggers at The Great Big Vegetable Challenge in London. Here’s their story: Freddie, age seven, did not like vegetables. To cure him of his vegetable-phobia, his family is eating their way through an alphabet of vegetables, getting recipes from around the world and rating each vegetable recipe 1 to 10 (10 is best) on their blog. I think that if Freddie doesn’t like a vegetable in the end, he doesn’t have to eat it, but here’s the catch: he has to try it prepared in at least two different ways. Sometimes it’s the recipe that isn’t good. It seems to me that he’s always rating things from 6 to 10. That’s inspiring.

I can see how different preparations can make a difference: I don’t think I would have liked our rocket salad last night if I’d tried to eat it with Italian dressing and tomatoes, which is what I would have done. I would have eaten a few forkfuls before being disgusted and bored with the greens and going for desert. But the combination of the black currant balsamic dressing, the steak, and the other “goodies” made it very tasty. I was too full to eat ice cream.

I’m going to take the Great Big Vegetable Challenge in my approach to food: if I don’t like a food, that’s OK, but I have to try it a few different ways before I claim I don’t like it.

I’ve eaten mushrooms a number of ways (both raw and cooked), and I still don’t like them. Find me a “good” mushroom or a good mushroom recipe and I’ll try again.

So far, olives are OK, but not my favorite. My husband says we need to find “good” olives and then maybe I’ll like them more. I love a good olive oil — I’d even eat it by the spoonful — so if I could find an olive that tastes that fruity, maybe I could say I love them too.

On the average night, I simply prepare frozen vegetables for dinner. My default vegetable is broccoli: salt, pepper, butter, broccoli … mmm. My husband will always default to peas: “They are like little explosions of taste in your mouth!”

Note that I don’t consider potatoes a vegetable: I consider them a starch. (We have potatoes in some form every night.)

What’s your favorite vegetable?

The Ants Came Marching

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If you despise bugs, you may not want to read this post.

On the other hand, if you want motivation for always wiping down the counters, cleaning the dishes, and otherwise cleaning the kitchen on a regular basis, this may be the post for you.

I think I keep a pretty tidy kitchen. I wipe down the counters thoroughly at least once a day. I regularly unload the dishwasher and load it again to keep the sink empty. I try to keep it clean.

The other morning, we put our dirty breakfast dishes in the sink — the dishwasher had clean dishes in it. I went back two hours later (when Paul was happier) to empty the dishwasher, load it, and make brownies.

Ants were crawling into the sink, around the sink, on the counters, and under the kitchen counter.

I didn’t scream. But I do think my heart literally skipped a few beats. I thought I’d fall over. “Oh, my! Oh, my!” was all I could say. No one except Paul was there to hear me.

I killed the ants with ant poison.

In case you wanted to know, it took almost 5 hours (over the course of that morning, that afternoon, and the next morning) to wash all the silverware and utensils in the drawers, wash all the pots in the one cabinet, and wipe down the entire pantry (even though the ants hadn’t made it that far).

I’m beginning to suspect that there is a nest under our house — last month they came in near the front door and the month before that they came in through the bathroom.

The good side of this horrendous problem is that now I am very motivated to wipe the kitchen table and counters immediately upon finishing eating and immediately after I get them dirty. I haven’t left dishes in the sink. I now have a clean pantry.

So there are some bonuses. But I’d rather the ants hadn’t invaded.

One-Year Anniversary

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No, this is not my wedding anniversary: this is my blogging anniversary.

In the past year, a lot has happened. My husband and I moved to Australia. I had a baby. I went from working full-time to being a mom full-time. I learned to cook. I had abdominal surgery.

I guess that doesn’t sound like a lot, but I feel like I’ve learned a lot this year.

In the past year, I’ve written more than 80 posts. Here are some of the things I experienced and learned (and wrote about):

For good measure, here are my favorite recipe and my favorite photographs.

In looking back over these posts, I realize that not many of them have anything to do with being in Australia. I could have learned these lessons anywhere. I guess that’s the point of life: we learn what we need to learn, wherever we are.

As a stay-at-home mom, I know that I need an outlet where I can develop my creativity and my own thoughts. That’s why I like my page: it is mine.

Notice that I call it “Rebecca’s Webpage.” It is not our family page. (I don’t think my husband even reads it; if he does, it’s a month after the fact.) At the same time, I will write about my life, and of course my family is a huge part of that.

This page is my personal forum and journal, online. And I love having a place to write. When I think about this blog, I feel satisfied. And I think that’s the reason I write it.

Lesson 8: The Three Kingdoms of Glory

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Just a note for anyone teaching twelve-year-olds about the three kingdoms of glory using the chart from the lesson manual: outer darkness is on the chart. Make sure you prepare yourself to steer the conversation away from outer darkness for the entire class.

For some reason, the twelve-year-olds in my class were quite interested in outer darkness: who will be sent to outer darkness, what are their chances of getting sent to outer darkness, and what happens in outer darkness.

I tried to explain to them that we don’t know a lot about outer darkness for a reason: we’re supposed to aim for the Celestial Kingdom, not outer darkness.

As for the Celestial Kingdom, we read the scripture that explains how a temple sealing is required for the highest glory of the Celestial Kingdom. My class was quite disgusted by that:

“I have to get married? I’m never getting married!” said one girl.

Another turned to me. “Can I ask you a personal question?”

“Maybe.”

“Did you always want to get married?” she asked.

I can honestly say I have always wanted to get married. Was I unusual? I didn’t realize twelve-year-olds (from active, non-divorced families) are so turned off by marriage.

At any rate, I think I did a pretty good job of steering them away from outer darkness and back to the Celestial Kingdom (isn’t that the point?), and we had a good discussion of what we need to do to make it to the Celestial Kingdom:

  • We must receive the testimony of Jesus (D&C 76:51)
  • We must be baptized by one with priesthood authority (D&C 76:51)
  • We must keep the commandments (D&C 76:52)
  • We must receive the gift of the Holy Ghost (D&C 76:52-53)
  • We must overcome the world by faith (D&C 76:53)
  • We must be made perfect through the Atonement of Jesus Christ (D&C 76:69)

I just wasn’t prepared to visit outer darkness yesterday.

Lesson 8 of 45

Reflections on “A Spoon Full of Sugar” and “Just 30 Minutes”

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For every job that must be done
There is an element of fun
You find the fun and snap!
The job’s a game.

I’ve been listening to Disney music lately. One thing I bought in the States is a five-disc Disney song Classics collection. I’ve enjoyed the retreat to childhood as I revisit favorite songs and introduce my infant son to “Supercalifragilisticexpialidocious” and “When You Wish upon a Star” and dozens of others.

Another thing we brought back from the States is a Swiffer and a hundred dry Swiffer rags. This was a gift from my mother-in-law, who believed me when I said that a Swiffer was all I wanted (I couldn’t find them here!). Despite Swiffer’s claim otherwise, you really can’t throw away the broom and the mop — the dry Swiffer doesn’t catch three-dimensional things and the wet Swiffer doesn’t do a great job at kitchen messes — but overall, the Swiffer is a great floor-cleaning tool: it catches the dust and hairs and dirt that just don’t get caught without it. I feel efficient when I’m Swiffering (yes, I believe that is a verb now), and I don’t have to try to catch the mess in a dustpan as I use it.

As I was Swiffering our huge hardwood floor the other morning, I started humming “A Spoon Full of Sugar.” I realized that something as simple as a tool I liked made the task less annoying. Cleaning the floor wasn’t as much of a bother because I felt like I was being efficient. The Swiffer was my “spoonful of sugar” that helped the medicine of cleaning “go down.”

Later, I was telling my husband about a silly website I visited.

“I know I have better things to do,” I said.”But it was fun. Besides, it was just a half-hour, if that.”

He looked at me. “Just a half-hour? How many half-hours do you get every day?”

He wasn’t accusatory at all — I imagine he really doesn’t care what I do. It’s my time. But I realized that this question was coming from a man who had a limited number of “free” half-hours every day. Many of his half-hours are filled with work responsibilities.

How many half-hours do I get every day? And what do I do with all of them?

Yesterday I began a testing process. Here was the test: what can I do in a half an hour? Here’s a list of the chores I can do in half an hour:

  • Shower, dress, and do my hair and makeup (unless I iron my clothes)
  • Clean three bathrooms (at 10 minutes each)
  • Starch and iron 1½ shirts (at 20 minutes each — I’m really slow. My husband usually irons his own shirts, but I really should iron for him, given how many more “free” half-hours I get each day. Maybe I’ll get faster as I do this more often.)
  • Swiffer and sweep, thoroughly, the hardwood floors (lots downstairs, some upstairs)
  • Vacuum the carpeting (three rooms and two large rugs)
  • Dust the bookcases, shelves, and ceiling corners of the house using a Swiffer duster
  • Wash the dishes in the sink (by hand) and wipe down the counters and the microwave
  • Make a quick dinner

Some things take half that time:

  • Feed my son
  • Eat breakfast
  • Eat lunch
  • Fold and put away a load of laundry and start the next load
  • Unload the dishwasher and load it again
  • Wipe the kitchen counters and table and set the table for dinner
  • Tidy the living room (by actually putting things away, not just hiding them)
  • Swiffer, quickly, the hardwood floors

Some things take twice as long:

  • Make a longer dinner (you can’t rush risotto)
  • Get groceries at the supermarket and unload them and put them away

Obviously, some things can’t be done when my son is demanding my attention. (When he wants attention, then I can do some of the fun half-hours: cuddle him close to me, read Winnie-the-Pooh to him, sing a few primary songs, get on the floor and play with his toys.) And how do I vacuum when he’s napping without waking him? But when I put these things in half-hour increments, I don’t feel wrong asking him to entertain himself here and there through the day. Letting him play by himself for 30 minutes while I shower and get ready every morning can’t kill him. Also, he was happy to watch me wash dishes and wipe down kitchen counters because I was talking with him and singing to him as I did it.

As I tested how much of each chore I could get done in a half hour, I felt an urgency to hurry and get it done. It was almost like a game.

The end results were the biggest bonuses. I felt so much better about myself when my hair was done and my makeup was on. I felt a sense of glee when I found that folding and putting away an entire load of laundry took half as long as I thought it would. I felt a sense of satisfaction when I looked at the living room, free of unnecessary clutter, and knew that everything was put away where it was “supposed” to be. I felt very good as I set a well-balanced meal in front of my husband at the end of his long work day.

Those 30 minutes I spent visiting a “who does your son look like?” webpage seemed like “just a half-hour.” It went fast. I think I’ll try to think of chores as “just a half-hour” and maybe that will make them go faster.

Even with the challenge of “how long does it take?”, I don’t think these chores are fun, and it isn’t really a “game” to do them. But I think the satisfaction of having a clean, put-together home is a great reward.

Lesson 7: What Happens after Death?

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It takes a nonmember 12-year-old to put a lesson about life after death in perspective for a teacher: by having a nonmember in my class, I learned how to be a better teacher.

I’ve been concerned about keeping the attention of my easily distracted class, as I mentioned last week. This week, I followed some suggestions from my mother, who happens to be a teacher, as I taught my lesson — word strips for each scripture, scripture summaries for each student, and so forth. In some respects, none of those teaching methods made any difference. What made the difference was my attention to the subject matter and trying to bear testimony to each class member.

When I walked in to class on Sunday, there was a visitor.

For our lesson, I was going to show them the analogy of the glove: after we die, our bodies go in the earth but our spirits live.

Because there was a nonmember in the room, I went back to the beginning with the analogy. Before we were born, we were only spirits (ungloved hand). Then we were born and received a body (glove goes on the hand). When we die, the body goes into the earth (glove on floor) and our spirits return to God (ungloved hand). Then we are resurrected, and our spirits and body are reunited (glove goes back on the hand). As I asked the class to demonstrate with the glove, we had a great review of the basics of these concepts. It helped me realize how important it is to understand and review the previous lessons before going on to the next lesson.

Then we read scriptures to learn about the Spirit world (our bodies are in the earth; our spirit lives with God). Each person in the class had a summary for a scripture, and after reading each scripture, I’d ask them who had that particular summary. (I think I need to give everyone all four summaries, though, because after their summary had been discovered, they’d not pay attention as we read.) I realized that all of these summaries were fairly new concepts to the nonmember. I ended up talking about a lot of background with the class.

  • The spirits of dead go to God. (Alma 40:11)

We talked about how everyone goes back to God. It’s not just the “good” people.

  • After death, the righteous are happy and the wicked are unhappy. (Alma 40:12-13)

We discussed how we are going to feel — what will our personalities be like after death? Here is where it makes a difference if we’ve been wicked. We’ll still be wicked, plus we’ll feel horrible about it!

  • Christ preached to the spirits in the spirit world. (1 Peter 3:18-20)

We talked about Noah, who is mentioned in verse 20, and what happened to those who died in the flood that didn’t have an understanding of the gospel. This was a good example of why there is a place to learn the gospel after this life. The nonmember in the class seemed to like the concept that there is a chance for those who have died without the gospel to learn the gospel.

  • Missionaries on earth also are missionaries after they die. (Doctrine and Covenants 138:57)

We discussed that our work, as believers and members of the gospel, continues after our time on earth. We’ll always bear our testimony to friends, just as one person in our class did by inviting her friend.

Because baptism is so essential to our progression, we must do baptisms by proxy for those who have died. The discussion seemed to follow naturally, and I felt the spirit as I bore my testimony to the class and to the nonmember.

Then we talked about how we will all be resurrected, judged, and assigned a kingdom of glory (body and spirit are reunited). We read 1 Corinthians 15:40-42, the JST version. (We talked about what the JST is by playing telephone and talking about why modern revelation is important). After reading those verses, I showed pictures of the sun, moon, and stars, and I bore testimony that Heavenly Father has glory for each of us. He wants us to return to Him, and He will help us. We didn’t have time to talk about the Celestial Kingdom of glory, why it is so important, and how to get there. That will be the subject for next week — and the rest of the year!

Even though the class was still chatting with each other and there was still a lot of distraction in the room, I was paying attention to the spirit I was feeling. I was trying to make sure that the nonmember understood what we were talking about. He was nodding through the lesson. The others in the class were getting it to, distracted as they were. And I realized that that is what matters. It’s not about getting through everything I want to talk about (we didn’t).

I realize that my class needs review and testimony throughout the class more. I need to worry less about keeping their every attention and more about each particular member of the class. For instance, did ____ feel the spirit today? That will be my goal as we begin the next lessons.

Lesson 7 and part of lesson 8 out of 45 (I’m still three lessons behind.)

The Ethics of Bribery

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I am facing a dilemma in my Sunday school class. I prepare good lessons. I love the gospel and I have a testimony of it. But my class just doesn’t want to listen.

I guess that means that I’m a boring teacher, so my lessons must not be as good as I think. But I assume a 12-year-old can sit still for 35 minutes, read the scriptures with me, and get something out of it. Is that asking too much?

I talked with Sister C, who taught them last year. She said she had an agreement with the most talkative girl in the class: she’d give her something if she behaved each week. I don’t know what the reward was, but I assume it was edible.

Now, I have qualms about feeding my class, as well as bribing them. The FAQs page online for Primary even says not to bring snacks:

What is the policy for food in Primary? Food should only be provided when it is included as part of a lesson or as a snack for the children in the nursery class. Be sure to consult with the parents of each child about any dietary restrictions that may be caused by conditions such as diabetes or allergies (see Church Handbook of Instructions, Book 2, 239).

This isn’t primary. This is Sunday school. They are even older. Besides, the physical facilities rules should say not to have food in the classrooms. Yes, people do it all the time, but shouldn’t we know better?

Like I said, I assume a 12-year-old can listen to a teacher for 35 minutes. They’re old enough to respect the scriptures. These kids have been members their entire lives and their parents are active. They should know better. I say I shouldn’t have to bribe them.

However, that still leaves me with a dilemma: a rowdy class. What are your thoughts on bribing the class with food? I hate the idea, but if everyone in the cyberworld agrees that it is the only way, maybe I need to reconsider.

Presto Pesto Pizza, Cookies Revisited, and Chicken Soup for the Cold

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We got back from our trip two weeks ago and I haven’t gotten into the swing of cooking new recipes each week. I’ve been relying on comfort food, like my Super-Easy Pork Chops and Macaroni and Cheese. Yesterday was a comfort food day. I spent all afternoon in the kitchen.

My husband has a sore throat and a cold, so I wanted to make some chicken soup for him. When I was looking at the supermarket for produce for the soup, I saw fresh basil, so I decided to make pesto.

Pesto is a great base for pizza, and since we can’t get decent pizza, I make it. I still miss deep-dish Chicago pizza, but this is a good second best. Making the pesto is the most time consuming part of making this pizza. Now I’ve made it, so pizza, here I come! To make a yummy pizza, I put the pesto on the store-bought pizza crust, put on some chopped sun-dried tomatoes and some fresh Roma tomatoes, put on some cheese (mozzarella, shredded Parmesan, and crumbled goat cheese, which adds a nice flavor), and maybe some other toppings (dried figs, soaked in water, taste really yummy!). Put it in the oven for the allotted time given on the store-bought pizza crust, and presto! We have pesto pizza. See below for the pesto recipe.

Then I needed to make a treat for mother’s group today, so I made the Best Chocolate Chip Cookies in the world again. They turned out better than ever! So good, in fact, that I’m going to buy cookies to take to mother’s group and keep the homemade ones for myself and for my sick husband who insists they help him feel better. (We may not stay at mother’s group anyway since my throat already has a tickle and Paul keeps sneezing and moaning.)

(By the way, I have changed the metric equivalence on the recipe: it should be 225 g of butter instead of 250 g of butter. They were much “fluffier” and not as greasy with a little bit less butter. I assume that is still equal to 1 cup of butter, but if it’s not or if your cookies seem greasy, put in less than 1 cup of butter.)

I made chicken soup, too. I didn’t put in enough chicken, but overall, the broth ended up quite yummy. The recipe I (sort of) followed said to put the following in a cheesecloth sachet: thyme, celery, parsley, black peppercorn, and bay leaf. I couldn’t find cheesecloth, so I put those things in the broth and simmered for a little while before beginning the rest of the soup. After simmering for a while, I strained out the solids and set aside the broth. I sauteed some onions, garlic, carrots, and celery, added the broth again, then threw in some potatoes and some chopped chicken. The recipe called for 6 ounces (170 g) of chicken for that much broth (about 5 litres), but it was not nearly enough chicken. Next time I’ll put in twice as much. Oh well. At least the broth was tasty! Hopefully the leftovers will help my sore throat when I come down with a cold, too. I already feel a sniffle coming on.

Here’s the pesto recipe if you want to try making pesto pizza:

Pesto Sauce

Yield:1 cup

Ingredients

2 cups fresh basil leaves, stems removed, about 2 ounces (60 g)
1/2 cup extra virgin olive oil
3 tablespoons pine nuts or walnuts
1 tablespoon peeled and coarsely chopped garlic, about 3 large cloves
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1 tablespoon hot water

Directions

Rinse and pat dry the trimmed basil leaves.

Put the basil leaves in the container of a food processor or blender. Add the oil, pine nuts or walnuts, garlic, and salt and pepper. Blend to a fine texture but not a smooth puree, stopping the motor once to scrape down the sides of the blender container and to force the ingredients down to the blades.

Add the Parmesan cheese and water and blend just a few seconds more. Chill until served.

Serve with pasta, use as a pizza base, or spoon over broiled fish or chicken.