Soup Week: Wednesday

Wednesday, July 9

I started with a late Breakfast of Yellow Squash.

I cut them up, seasoned them, and nuked 'em. John and Larry had a couple of pieces each, but I had the lion's share.

At around 1:30, it was Soup Time. I broke out one of my Vats of Vegetable Soup.

I planned ahead for my Protein. Earlier in the week, I defrosted a tube of Pork Tenderloin Tips. I also had a package of Filipino Adobo Seasoning (I picked that up at Foodtown). I like the Adobo at Hot & Soul, and Fiske raved about it, so I figured it would be worth a try.

I cut it up and trimmed off all the fat. Then I simmered it in a pan with some water. When it was almost done, I drained the water, added the Adobo and a half a cup of clean water.

When it was done, I separated it into two 15-points plus containers of Pork and put it in the refrigerator..

After the Soup, I heated up the Pork.

It was better than it looked or I had hoped. The Pork remained very tender.

Around 3:30, I had some Frozen Grapes. There's two more bags at the office.

Later, at home, I spiced nuked some Asparagus and Yellow Squash. I don't remember buying any Squash recently; I guess it was on sale somewhere.

I used this jar of Peruvian Spices on the Squash, and it was Just Too Hot. I ate half of it, and when the skin began to melt off of my lips, I tossed the other half. I needed the last of the Frozen Grapes in my house to coll my mouth off.

I had two Bowls. Around 12:30, I had a container of Watermelon.

That's it. Here's my steps.