Nothing but Ants.

I have absolutely nothing to write about today. The only thing I picked up from the news was an app which costs you $25 a month and you can have a fake love interest. What a crock of ……..

I went to exercises and none of the ladies said they were cold yesterday although I gather a lot of them are infested with tiny critters they are calling ants although one person said they are not. So far they are on floors below us and above us but, knock on wood, we haven’t seen anything yet. I’m not sure I will make it on Friday because of Matt’s bone scan. Do get to go bowling on Thursday though.

This looks an interesting soup. I wonder how they get it so very green or is that just the photo shopping? I love the taste of Rosemary.

Spinach Soup With Rosemary Croutons

WebMD Recipe from EatingWell.com

Rosemary has a strong flavour, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.
Ingredients

• 2 cups 1/2-inch cubes country-style sourdough bread
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
• 1 tablespoon butter
• 1  medium onion, coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
• 1/4 teaspoon salt
• Freshly ground pepper to taste
  
• 2 cups diced peeled red potatoes
• 4 cups reduced-sodium chicken broth, vegetable broth or water
• 6 cups fresh spinach or chard leaves, tough stems removed
• Freshly grated nutmeg for garnish
  

Instructions

1. To prepare croutons: Preheat oven to 375°F.
2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
3. Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Have a great day