Just a quick one from me tonight. Tired. Busy. It’s been a crazy weekend here. Saturday was an early am dash to the farmers market followed by a full day at school. Today I worked a double shift with a quick break in the middle to pedal to the library to return books, the supermarket, home to drop off the shopping and back in the pool. I’m a tad wrinkly this evening.
Given my crazy weekend schedule, I was happy to see that today was going ot be a cool one. Perfect opportunity to pull out the slow cooker and whip up a soup that caught my eye recently at Kalyn’s Kitchen. Unfortunately, I lacked the foresight to shape a loaf and refrigerate it before work so didn’t get any bread baked in time to accompany it. Fortunately, I found some carrot and cheese scones in the freezer that filled the gap perfectly.
The soup is fantastic. I have always been a big fan of the peanut style West African soup and this slow cooker version is a winner. I’ll be trying this again in the colder months with both frozen capsicum and pickled capsicum which I have in abundance.
So glad you liked it. I was excited when I found this recipe too!
Kalyns last blog post..Recipe for Barley Risotto with Mushrooms and Thyme
I loved it Kalyn. Had two bowls. Will have it gain for lunch despite the return of the warm weather. Thanks!