Beans · Crock pot · Dating · dinner · easy · gluten free · healthy · lunch · soup · vegan · vegetarian

Vegan Quinoa Tortilla Soup to Soothe My Dating Misadventures

I’m writing this on St. Patrick’s Day. Instead of doing shots with frat boys (who does that?), I ate take-out Thai food in the bathtub while watching Grace and Frankie on Netflix. It is now just after 9pm. I’m cooking rice for the upcoming week and waiting for my laundry to dry. This might not sound like much of a night to you, but to me… it feels like magic. It is a night of self care, and it feels so good and so needed. Sometimes, after consistently putting myself out there and dealing with constant rejection and disappointment, it’s important to retreat back into myself. I need this introspective time.

Especially after the rejection from 2 people and the special kind of crazy I found on OkCupid this week. Last week or the week before I screenshot a message I got on OkCupid from a guy whose profile picture was a shirtless mirror selfie. He opened with, “Like full 9 inches ;)” and then signed his name. I screenshot it to show my friends how gross online dating can be and immediately blocked him. His was one of dozens of disgusting messages I had received, so I didn’t think much of it. Fast forward to this week, and I’m starting to talk to a few people on OkCupid. There’s one guy, Mike. He’s cute, 33 years old, went to college, likes to work out, etc. Seems nice enough, and is showing an interest in yoga. He even asks me about chakras. So we exchange phone numbers, and start texting. Then he calls me the day after we start texting, which is pretty unheard of nowadays. I am unable to answer, but text him that he can try again later. We do finally talk on the phone, and he sounds downright manic to me. He’s going on and on about how healthy his diet is (he eats mostly smoothies because you “absorb the nutrients better that way”), and how he’s trying to be so healthy that he won’t even need a dentist or doctor – that he’ll be his own doctor. He mentions how he’s really smart because he “studies” all the time (which is the word he uses to describe falling down the rabbit hole on Google and Wikipedia). He talks about how he likes to get into discussions with people, but that they often get mad at him for knowing so much since he doesn’t have a degree (but, wait… didn’t his profile say he went to college?). He talks and talks for about 10 minutes. I finally get off the phone with him, and already know I never want to meet in person. He’s completely unstable. Honestly, I should do phone calls with all of them. It would save me so much time.


Later that night, as I’m deleting old photos, I find the message from the shirtless mirror selfie guy, and realize that it’s the same fucking person I just spent 2 days talking to. What the FUCK is wrong with people?! He went out of his way to create a brand new, normal sounding profile, and decided to find me again after being blocked? Holy shit that’s fucked up. I end up texting him the screenshot and telling him to delete my number. I haven’t heard from him since.


Tonight marks the third night in a row of getting a full night’s sleep. I do have a date tomorrow, but it’s a daytime date. Those are nice because they don’t keep me up late, plus they’re so much more casual. There’s less pressure. This guy is weird about coffee dates, though (I mean, honestly, what the fuck is wrong with getting a cup of coffee or tea together?), so we’re meeting for a drink at 1pm. Who does that? People that need alcohol to loosen up, that’s who. He already has a red flag now, and we haven’t even met yet.

Update: It’s now Sunday night (2 days later), and I ended up having a great date yesterday. We had our second date on the same day as our first… which just means we hung out at 1pm, and then again at 6:30pm. He seems like a decent human, and he’s a cat person. I started talking myself out of being excited about him on my drive home from our “second” date. But then I realized… if I’m not going to get excited about someone I have an awesome date with… then what is the fucking point? One of my biggest fears is becoming bitter and jaded, which will close me off to people. Fuck that. I refuse. Online dating will not get the best of me. If I’m excited about someone, then good. I’m fucking human. Fuck what anyone else thinks. And if this doesn’t turn into anything (my history tells me it won’t), that’s fine. But just because my history says it won’t be anything doesn’t mean I can’t be open to it.


I made soup this week because I actually made time for myself. I highly encourage you all to do the same.


Vegan Quinoa Tortilla Soup

1 onion, diced

1 red bell pepper, diced

3 jalapenos, cored and diced

1 bag (1 pound) frozen corn

3 cloves garlic, minced

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 cup uncooked quinoa, rinsed

1 (15 ounce) can diced tomatoes with green chilies

1 (15 ounce) can tomato sauce

3 cups vegetable broth

1 cup water

1 can pinto beans, drained and rinsed

Salt and pepper (be generous)

Optional topping: Tortilla chips/strips, diced green onion, sour cream, avocado, cheddar cheese

Throw everything (except toppings, obviously) into a crock pot and cook on high heat for 6ish hours (I did 8 hours).


In a large pot on the stove, saute the onions with a little olive oil and salt and pepper for about 3 minutes. Add the peppers, garlic, and seasonings, stirring to combine, and cook for a few more minutes. Add the canned tomatoes, tomato sauce, broth, and water bring to a low boil. Pour in the quinoa and cook for about 20 minutes before adding the pinto beans. Cook until beans are heated through. Serve with any/all toppings. I highly suggest eating this with tortilla chips instead of a spoon. Fuck spoons.

comfort food · Crock pot · easy · gluten free · healthy · lunch · mushrooms · Rice · soup · vegan · vegetarian

Vegan Mushroom and Wild Rice Soup

While I was in Florida, I was also participating in a yoga challenge on Instagram. If you’re not familiar with this, look it up. Seriously. I’m not Google. It was mostly a disaster.

We spent my first night in there watching the sunset on the beach. My mom is a badass, so we sneaked in some mini bottles of wine, too. Then we (I) did some drunk yoga on the beach for the sake of my very first yoga challenge. Being the overachiever that I am (I’m not), I opted to accept an arm balance yoga challenge, despite the fact that I am not physically capable of most (all) arm balances yet. Side crow was so pathetic that I didn’t even post it. It was just me leaning against my elbows in the sand. It didn’t even look like I was trying to do anything. Ughhhh. My side crow is an embarrassment to yogis everywhere.

In addition to not being able to do most of the poses, I was also having a hard time with body image that week. Normally I do okay with that, but lately it has been a struggle. I mean, I’m only human after all. Normally I would spend the time getting the right angle of the photo, so I look my “best.” However, this time my mom was taking the photos, and I felt bad making her retake them. I also had to have a certain pose each day, which meant that I had to post it even if I didn’t love the way I looked in it. So, basically, I posted a handful of photos where I genuinely feel like I don’t look attractive. Logical me knows this doesn’t matter at all. AT ALL. But emotional me feels all vulnerable and shit. Again, I recognize that it doesn’t fucking matter. I’m just a human, and I’m allowed to look human. But, fuck, body positivity is hard. Sometimes I think I’m there, and then some other insecurity pops up. What an asshole.

Moral of the story… be gentle with yourself. I actually got a lot of positive feedback from people about my photos. They were inspired by the “realness” of it. That’s awesome, and really makes me happy. When I was first starting yoga, seeing real humans do hard poses on Instagram actually helped me a lot. It reminded me that there is no perfect body for yoga, and that if they could do it, so could I. If anyone is interested in following my yoga Instagram account, you can find me @kaeyogi.

This recipe came about from an amazing friend. That same friend also gifted me with a crock pot! That’s right… this is my first crock pot recipe! I’m sure it could be made on the stove as well, but it would take a fucking long time.


Vegan Mushroom and Wild Rice Soup

4 cups vegetable stock

2 cups water

1 cup chopped onion

2 – 14 oz cans coconut milk

2/3 cup uncooked wild rice

1/2 cup uncooked brown rice

1 cup diced carrots

3-4 stalks celery, chopped

4-6 cups mushrooms (I used button and crimini)

1/4 cup cornstarch

1/4 cup cold water

Salt and pepper (a shit ton)

With the exception of the cornstarch and cold water, throw everything in the crock pot (making sure to shake the coconut milk before opening). Make sure it doesn’t overflow (mine got close!) as you stir all the ingredients together. Add some salt and pepper. Cook on low for 4 hours (I left mine for 6 though, and it was fine). I was afraid my apartment would start on fire while I was at work, but that didn’t happen. After the 4 (or 6) hours, combine the cornstarch and cold water in a small bowl, whisking together. Add the cornstarch mixture to the soup and cook with the lid off for 10 minutes (increasing the heat to high). Stir occasionally. Add more salt and pepper at the end, and serve with some crusty bread (duh). You can’t fuck this up. If you do, you should question your intelligence.

It was at this point that I panicked about storing all the soup, and I ended up just putting the whole crock pot in the fridge. Seems like a good idea, but makes it hard for scooping out leftovers later. I had to squat in front of the open fridge and scoop from the crock pot thats now living on its bottom shelf. Super annoying.

I serve mine with buttered bread because I’m not vegan. I also like to eat it in bed while watching My Crazy Ex-Girlfriend on Netflix. You do you, though.

Also, it’s Valentine’s Day. Go grab yourself one of these mini cakes, and eat that in bed, too. Or do what I did and share it with an awesome friend. Fuck the patriarchy.


comfort food · Dating · dinner · easy · soup · vegan · vegetarian

Vegan Chickpea and Dumpling Stew

I did it. I made motherfucking dumplings. This is something I never even aspired to! And it was fucking easy!

My friend and coworker surprised me with a cookbook the other day. She was perusing vegan cookbooks when she came across Thug Kitchen, and said it was just screaming my name. Goddamn right it was. Have you guys read this shit? It’s so fucking funny. My favorite line in this recipe was, “…add the dumplings a couple at a time so they don’t get all stuck together in a clusterfuck of dough and dying dreams.” That kills me. Also, I love the word clusterfuck. I’m going to start adding that to my everyday vocab. WordPress insists it’s not a word, but they’re wrong.

So yesterday I had all this shit planned… but I ended up watching Aladdin while making this stew instead. Shit just didn’t work out. No one came to my yoga class in the morning, which is fine because I was then able to have a full on photoshoot for future Instagram posts all by myself. I also kind of love having the studio to myself. Feels a little like magic. But I really did want to teach! I even smudged the place, lit all the candles, swept the floor, and set an intention for class. Sometimes shit just doesn’t work out. That’s okay. A couple other things fell through as well, but whatthefuckever. I thoroughly enjoyed spending my time cooking. I always enjoy that. I should do it more often, actually. Besides, it just means I get to spend more time not wearing any fucking pants. That’s a day well spent in my opinion. Fuck pants.

I’m still Tinder-ing, but I’m trying to be more mindful about how I swipe. And, obviously, no more drunken swiping. Do not drink and Tinder. I finally cleaned up that mess, and just started over. You should also not go on Tinder after being disappointed by a romantic interest. All it does is lead to frantic swiping and frantic emotions. It’s much better to process that disappointment first, then start swiping. I have a date on Friday with someone that may or may not be kind of fucking weird (not in the fun way). It’s hard to tell for sure without meeting, though. Sigh. I just want someone to be excited about. First dates are almost never exciting. They incite feelings of dread and exhaustion. Blah. I’ll get there.

In the meantime, there are motherfucking dumplings! I’m so proud of these little fuckers. They’re delicious and soothing and perfect for a cold afternoon spent inside watching Aladdin, singing your heart out to “A Whole New World,” without any pants on. Fuck. That’s the dream right there. I’m living the fucking dream.

Also, if you haven’t read Thug Kitchen yet, Google that shit right now. You’ll be so happy you did.

Chickpea and Dumpling Stew

For the dumplings:

1/4 cup chives, chopped

2 cups flour

2 teaspoons baking powder

3/4 teaspoons garlic powder

1/4 teaspoon salt

1 tablespoon olive oil

1/2 to 1 cup milk (the recipe calls for almond milk, but I only had regular milk)

For the stew:

3ish cups spinach (the recipe calls for kale, but I only had spinach… also didn’t measure it, just a few handfuls)

2 onions, chopped

2 carrots, chopped

3 stalks celery, chopped

1 cup mushrooms, sliced (the recipe called for broccoli… but I didn’t fucking have any)

3 cloves garlic, minced

2 teaspoons plus 1/4 cup olive oil


2 1/2 teaspoons dried oregano

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon paprika (recipe called for cayenne… again, didn’t have any)

7 tablespoons flour

1/2 cup white wine (or broth)

2 – 15oz cans chickpeas

10 cups veggie broth

1 1/2 cups peas (I hate peas, so I omitted this)

1/4 cup chives, chopped, plus more for serving

For the dumplings:

Add all the dry ingredients to a medium bowl and mix well. Drizzle in the olive oil and whisk together. Then add 1/2 cup milk slowly, mixing well. Drizzle in more milk as needed, until the dough forms into a rough ball. On a floured surface, knead in the chives. Then roll dough out until it’s about 1/8″ thick. Cut into smallish squares/rectangles (about 1″ by 1.5″). Stack them on a floured plate and stick them in the fridge, uncovered.

For the stew:

Heat 2 teaspoons (or tablespoons, which is what I really did) of olive oil in a large soup pot over medium heat. Add the onions plus some salt. Saute for 5-7 minutes, or until onions start to brown. Add the carrots, celery, and mushrooms and cook for another 3ish minutes before adding the garlic. Stir well, and continue cooking for 3 more minutes. Dump the cooked veggies into a bowl, and set aside. Wipe out the soup pot, or grab another one if you have 2 (I don’t). In a small bowl, mix together the oregano, garlic powder, black pepper, cayenne (or paprika), and 1/4 teaspoon salt. Add 1/4 cup olive oil to the pot and warm over medium heat. Whisk in the flour. It’ll be thick as fuck, and really hard to whisk if you have an unnecessarily gigantic pot (like I do). Do the best you can – it’ll all work out. Stir that thick goo around and continue to cook over medium heat, until it smells nutty and looks a little toasted, or about 2 minutes. Toss in the spices and keep stirring for another 30ish seconds. Add 1/2 cup white wine (or veggie broth!) and stir well. Then add 2 cups of broth, continuing to whisk. Once fully incorporated (no flour chunks), whisk in the rest of the broth. Simmer for about 15 minutes, whisking every minute or so (I didn’t really do it that often). It should start to thicken.

Add the dumplings a few at a time, continuing to stir. Let them simmer for about 3 minutes before adding the sauteed veggies and chickpeas. Simmer everything together for about 10 more minutes, stirring frequently, until the dumplings no longer taste raw. Once the dumplings are done, add the spinach and green onions. Cook for another 2 minutes. Taste test and add more seasonings if needed. At this point, I added a shit-ton of salt. Of course, that was also because I ran out of broth and had to use 2 cups of water. Fucking disaster.

Serve this with some freshly chopped chives on top, and buttered toast on the side.

Yes, I realize the butter makes it not vegan anymore. Thing is, I don’t give a fuck. I also used real milk in the dumplings.

comfort food · Dating · dinner · easy · quick · soup · vegetarian

Corn Chowder

I am finding it difficult to navigate my life in an authentic way, while not worrying that I’m coming across as high maintenance. I mentioned this a bit in the last post, too. Basically, I feel like by asking for what I want/need, I am then seen as high maintenance and/or needy. For example, I just had a text conversation with my landlord about the mice situation (ugh, I know!) in my apartment. He said the pest control company would be by today, and I immediately texted back stating that I don’t want any poison put down at all (I have a cat). It took him over an hour to get back to me (and pest control would be to my place soon), so I texted again, just asking him to get back to me before they arrive. He was super nice about it, but I found myself feeling insecure about voicing that concern. Why the fuck should I feel insecure about that?! Is being high maintenance not wanting your cat to die? Because if it is, then I guess I am! Whatever.


Look at that burnt little carrot bit! WTF?

This keeps happening with my dating bullshit, too. I’m so sick of these guys. Honestly, the 2 of them combined aren’t giving me enough attention. Before you start… yes, I do know how that sounds. Super fucking high maintenance, right? Listen. I haven’t seen either of them in a few weeks–one of them has been over a month. Yet they both insist that they still want to see me. Trust me, I’ve flat out asked them. There is the standard response of being too busy, and once there was the very valid excuse of having strep throat. But then I’ll get a text at 11pm from one of them asking if I want to hang out. Okay, fucker, I know where this is going. And that’s fine once in awhile, but that will not be the basis of our relationship. I’ve told him that flat out, yet I still get intermittent responses from him, or sometimes no response at all. Wow. So I finally decided… we’re done. I need way more attention than this. It’s just not going to work out. I texted him that I hope he finds someone that is looking for this type of relationship, that I don’t fault him for being busy, but that it’s just not enough for me. He responded right away (which is interesting, since it can often be awhile before I hear back from him) that he understands, and that he wishes me luck, too. It seems very clear to me that he wasn’t that interested… so why string me along like that? I will never understand men. Just say what you want! Why am I required to guess? Especially when I’m so up front with what I want and need. Fuck this shit. Moving on.

Apparently I’m going to join Tinder next month. Fuck my life.

Moral of the story… always ask for what you want, try not to feel bad about it, and do it even if you do feel bad about it. I can pretty much guarantee that if I was a man I wouldn’t be having this internal conflict. Men are expected to ask for what they want. Women are expected to provide it. No one knows what to do when a woman asks for what she wants and deserves. Well, get ready world, because according to my friend, Hannah, we are starting a revolution of women who love themselves.

Women who love themselves know they deserve more.

Now then… let’s make some fucking chowder.


Corn Chowder

2 tablespoons butter

2 tablespoons olive oil

1-2 carrots, shredded and chopped (instructions below)

1 red bell pepper, chopped

2 stalks celery, chopped

3 tablespoons flour

3 cups vegetable stock

1 1/2 cups milk

2 medium to large potatoes, peeled and chopped or sliced however you like

12 oz fresh or frozen corn

Green onion, chopped

Salt and pepper

For the carrots: Use a vegetable peeler to peel thick strips. Pile those strips on top of each other and chop into 1″ pieces. Or, chop the carrots however you want. Rachel Ray told me to do it this way, and I always believe her. You should, too.

Heat the butter and oil in a large pot. Add the carrots, celery, and bell pepper. Saute over medium-high heat for about 5 minutes (the recipe said 7 minutes, but my carrots started to burn!). Add the flour one tablespoon at a time, and stir vigorously while it cooks for a few minutes. Slowly add the stock, while continuing to stir, then add the milk and stir well. Throw in the potatoes and some salt and pepper. Let simmer for about 8 minutes, stirring often. Add the corn and simmer for an additional 8-10 minutes. To thicken the soup, scoop out about 1 cup and blend until smooth in a blender or food processor. Add the blended cup back into the pot and stir to combine. Garnish with green onion. Serve with crusty bread (duh).

Don’t drop anything on the floor, because apparently your cat is napping instead of chasing away mice. The curse of being a good cat mom… she wants for nothing. This is why I have 6 professional (and cat safe!) mouse traps in my home. Sigh.




dinner · lunch · soup · vegetarian

Creamy Tomato Soup and Leggings as Pants

20151027_144641Has everyone seen that viral video with the southern woman ranting about “leggins”? Her basic message was that leggings need to be worn with something long enough to cover your ass, because “nobody wants to see what kind of underwear you’ve got on.”

Can we please discuss sagging pants on men?

20151027_145545I’m so sick of this double standard. So, because I choose to wear leggings as pants (because they ARE FUCKING PANTS), I’m just “asking for it,” right? Or I’m offending some woman that doesn’t have the confidence to wear what I’m wearing, right? How about we all just dress the way that makes us the most comfortable, and stop fucking attacking each other about it? I am not here to fit into someone else’s standard of beauty. I wear leggings because they make me feel good about myself. My ass looks awesome in leggings. They make me happy, and that’s my choice. That doesn’t mean everyone has to wear them the way I do. Do what you want. But don’t chastise others for being different from you. End of rant.


I’ve been super fucking lazy about posting, because I’ve been doing a lot of cat sitting lately. Whenever I have a little spare time, all I want to do is knit and watch Parks and Rec (because chubby Chris Pratt – am I right?). I’m in the process of making these really fucking awesome legwarmers. I’m going to wear them with my leggings (as pants), and be all around adorable (see pic to right).20151106_223019-1

I made this awesome tomato soup last week. It has fucking parmesan in it. Reading that made me so happy, so I immediately had to make it. The only problem I had with this recipe was the roux. It was way too thick. There was no reason to have so much flour involved here, so I cut the quantity in half for my recipe. I also used veggie stock instead of chicken, because I make my own. I feel like this blog is coming across as being only vegetarian. I’m not actually a vegetarian. I just try to use veggies as much as possible, and don’t eat very much meat in general. Also, the meat that I do consume is only purchased from the farmers’ market, or local co-op. It’s always locally and humanely raised. Same goes for my eggs and dairy.

The original recipe is for a slow cooker. You’re welcome to try this, but I don’t have one of those, so I did it on my stove top. It was pretty simple.

20151029_132055Creamy Tomato, Basil, Parmesan Soup (from Tastes Better from Scratch)

2 (14 oz) cans diced tomatoes, with the juice (I used a jar that I canned last year, plus a can from the store)20151027_154120

1 cup diced carrots

1 cup diced onions

1 cup diced celery

2 tablespoons tomato paste

4 cups veggie broth

1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

1/4 cup fresh basil (plus more for garnish)20151027_154350

1/4 cup butter

1/4 cup flour

1 cup Parmesan cheese

1 1/2 cups half and half

Olive oil

Salt & Pepper

20151029_132021Saute carrots, onions, and celery in a little drizzle of olive oil over medium/high heat. Cook for 3-5 minutes, until softened, stirring frequently. Add tomatoes, tomato paste, carrots, onions, celery, broth, oregano, and basil to a large pot over medium/high heat. Simmer for about 25 minutes. While the soup is simmering, make the roux in a large skillet. First, melt the butter over low heat, then slowly add the flour, while whisking. Whisk continuously for 5-10 minutes. Slowly start whisking in the soup to the roux, one cup at a time, until you’ve added about 3 cups. It will form a thick paste at first, but will then thin out a little. Whisk until fairly smooth. Pour everything back in the soup pot. Add the Parmesan, half and half, and lots of salt and pepper. Do a little taste test, and adjust seasonings as needed. Let it simmer on low for a few more minutes, stirring frequently. Finally, pour everything into a blender (or do this in batches), and blend until smooth. Serve with crusty bread, and top with some chopped fresh basil. Eat it on a rainy day in your underwear – maybe while wearing some nice hand knit legwarmers.

dinner · gluten free · soup · vegan · vegetarian

Butternut Squash Soup

As much as I don’t want to fucking admit it – it’s fall here in Minnesota. For some people, this is the best time of year. In fact, everyone else I know counts down the days to fall. I am not one of those people.

I fucking hate fall.20150919_161111-1

That’s not to say I don’t like certain things that go with it, though (the food). I love pumpkin spice anything, and am obsessed with the farmers’ market this time of year. I love to sip my $6 PSL (yes, I am a white girl) while strolling through row after row of fully stocked stalls at the market, planning entire menus around the available produce. That’s what prompted me to make this soup.

I also don’t really like squash. I’m embracing two of my least favorite things today. Be proud of me.

I struggled with two things while making this recipe:

  1. Peeling squash is super annoying, and leaves a gross film on your hands.
  2. Roasting squash is confusing. I mean, when is it done?! I baked mine for something like 40 minutes before I said, “Fuck it – good enough.”

20150919_155126Seriously? Does this look done to you? Because I actually chopped it up after this, and baked it for another 20 minutes.

I think I might enjoy fall, if it wasn’t followed by the kind of winter that causes skin to freeze after 30 seconds of exposure. Minnesota is confusing for me. From May to October, I’m happy as a clam. November through April makes me want to abandon everyone I love and move to somewhere more temperate (Seattle sounds wonderful), or exotic (Hawaii would be nice). I miss New York winters. They were so normal and short. Whenever they got a large amount of snow, the subways would shut down, and I’d have a day off work. It was like they’d never seen snow before. The Minnesotan in me was always laughing at the ridiculousness of it. Also, I once saw a New Yorker trying to dig his car out with a broom.

Doesn’t everyone know to keep a shovel in the trunk?

Butternut Squash Soup20150919_165859

1 butternut squash

1 onion, chopped

3-4 carrots, chopped

3-4 stalks of celery, chopped

2 quarts vegetable stock

Green onion, chopped

Salt and pepper to taste

Olive Oil20150919_142839-1

Preheat oven to 350 degrees. Peel squash, and slice in half lengthwise. Scoop seeds. Place on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper. Bake for 30-60 minutes (I have no idea). Add onions, carrots, and celery to a large soup pot, and saute in olive oil (enough the coat the bottom on the pot) for 3-5 minutes. Chop roasted squash (once it’s cooled), and add to the pot. Add broth, and lots more salt and pepper. Use a hand blender, and blend until smooth-ish (I like mine a little chunky). You could also use a regular blender, and mix in batches. Let simmer for 15 minutes, then add green onion. Serve with fresh green onion, and crusty bread.

Try not to worry about the inevitable frozen tundra that’s coming your way.