Saturday - I have lost my knitting mojo and I've got to get it back. Yesterday, I made a deliberate plan to spend some quality time with my circular needles, and brought my project downstairs with me. And then, despite the fact that it would have done me a lot of good, I did not pick up the knitting even once.
I need soup, so I need to throw a few things in the crockpot. There will be no standing in front of the stove for 8 or 12 hours today.
Slow Cooker Split Pea Soup with Knockwurst
2 cups frozen tricolor pepper and onion blend
1 pound green split peas, rinsed in colander
1 piece smoked pork neck bone (mine happened to be frozzen)
1 onion, chopped
2 carrots, thinly sliced
1 large stalk celery, thinly sliced
3 large cloves garlic, thinly sliced
9 cups water
2 Knorr chicken bouillon cubes, broken up
1 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoon dried marjoram
1/4 teaspoon granulated garlic
1/4 teaspoon Emeril's Cajun Essence
1 bay leaf
Add the ingredients to the crockpot in the order given. Cover and cook on low for 8 hours.
So, after 7 hours, those damn peas were still almost rock-hard. I should have soaked them, but there you are. I threw it on the high setting and sincerely hope it will be done before midnight.
Another 90 minutes on high, the equivalent of three hours on low, and the peas were perfect. I let the soup cool to room temperature and moved the covered crock to the refrigerator for an overnight rest. Tune in tomorrow for the stunning soup-conclusion.
But first ...
Another version of the pinwheel rolls: Ken's Honey Mustard, thinly sliced ham and turkey, well-drained salsa, shredded Swiss cheese, dried chives, black pepper. Bake for 8 minutes, reverse pan, bake 8 more minutes. Let these cool on the silpat-lined baking pan.