meal prep for 2/10

the orzo experiment was a success. it kept its texture the whole week. not sure if it’s because i cooked the orzo separately or not, next time i’ll cook everything together.

1 lb carrots

1/2 bunch celery

1 onion

a shitload of garlic

1 can green beans

1/2 lb baby spinach

2 tbsp better than bouillon seasoned vegetable stock

8 cups water

lemon juice, pepper, crushed red pepper, salt

1.5 cup dry orzo

4 cups of water

1 tbsp better than bouillon seasoned vegetable stock

saute onion, celery and carrots until onions are translucent. add garlic and saute a little longer.

add water, bouillon and seasonings minus the lemon juice. bring to boil. then reduce to a simmer while the orzo cooks. when the carrots are cooked through, add green beans, spinach, and lemon juice. allow to cool once spinach is cooked.

in another pan, boil water and add bouillon. add orzo and lower heat, simmer until tender. allow cooked orzo and leftover liquid to cook on the side.

stir together soup and pasta. portion out.


i made soap this past weekend. basic lard soap – snowcap lard from the grocery store, lye, and water.

i think i found a new hobby that isn’t going to break the bank and will actually be useful. i am going to try making castille soap this weekend. out of all the hobbies i’ve tried this one is one of the most satisfying.

meal prep for the week of Feb 3

potato & pickle soup, loosely based on insane in the brine’s zupa ogorkowa

2 lb Yukon gold potato

1 lb carrots

1 small onion

5 stalks celery

2 bay leaves

8 cups water

2 tbsp better than bouillon vegetable stock

salt, pepper, crushed red pepper to taste

3 dill pickles, diced

2 tbsp pickle brine

saute onion, celery, and carrot. add potato, water, bouillon, bay leaves & seasonings. simmer until potatoes are cooked. add pickles and brine.

i pureed this soup before adding the pickles, next time i won’t be doing that. i’ll also reduce the amount of carrot by half- i went a little too hard on carrots in this because i love them in soup.

next week will be some sort of orzo soup, not sure exactly how but that’s what i’m feeling

side note

i asked the cards if i should vote “blue no matter who” or “bernie or stay home” and it came back with the queen of wands.

“She has great power to attract that which she wants, and is fruitful in mind and
body. Loving nature and her home, she is practical with money and sound in her business judgments.
If she does not represent a woman, then she represents these qualities: success in undertakings;
love of home and growing things; kindness and generosity”

i think there is a long way left to go to november, but i’ll be voting.

senate impeachment trial

so i asked my tarot cards about this shit. i wasnt even sure how to ask, what to ask, so i just sat there with my jumbled thoughts and the hearing playing while chief justice read a question. 3 card spread.

King of Pentacles, reversed. “Stupidity. Perverse use of talents. Thriftless. Easy to bribe. Vice. Caution against association with gamblers and speculators. If crossed, he could be a dangerous man.”

Knight of Wands, reversed: “The would-be lover turns jealous, creates conflict. Discord, frustration, lack of energy.
Work interfered with.”

Queen of Pentacles, reversed: “Reversed: Mistrust, suspicion. Duties neglected. Dependence on others. Changeable. Fearful of failure.”

What the fuck.

lunch for the week of january 27

1 tbsp olive oil

1 small onion, diced

1/2 bunch celery, chopped

4 medium carrots, chopped (~3/4 lb)

2 tbsp better than bouillon vegetable stock

1 cup pearled barley

1 cup frozen green beans

1/2 cup frozen peas

1/2 cup frozen corn

1 can (14 oz can) fire roasted diced tomatoes

2 bay leaves

Black pepper

Lemon juice

~8 cups water

Cooked everything except barley, canned tomatoes, and frozen vegetables in Instant Pot. Sauteed onions and celery in olive oil. Added bay leaves, 1 tbsp bouillon, ~4 cups water. Pressure cook on high for 25 minutes. Allow to release pressure naturally while barley cooks on stove.

Cook barley for 20 minutes, covered, with 4 cups of water and 1 tbsp bouillon. Add contents of instant pot, tomatoes, and frozen vegetables and simmer another 10-15 minutes until barley is fully cooked.