Acts of Kindness
Updates from the LDS mission of Kathleen O’Reilly as she serves in the Philippines. Click “Subscribe to Blog” and be notified immediately of all new posts, photos, and articles.
Aug. 28, 2013 - Loan Work, Lettuce Soup, & 2 Nephi 2
August 28, 2013 - Wednesday - The day has been weird. I worked all day and did the same stuff I do every other day. However, I am adapting well to the computer. I managed to do 70 names today which is more than twice as many as yesterday. It would be lovely to meet all these loan recipients. I would love to put the names and faces together.
I packed my lunch but did not end up eating it as Meanne brought soup she had made and so I ate it and the fish she brought. The fish was Talapia that was breaded and fried and it was served with rice. I thought she said it was lentil soup. However, once I looked at it I realized it was nothing like the lentil soup I make. The soup was bright green like the inside of a lime. I asked again what kind of soup it was. I was beyond surprised when she said "lettuce soup'. I was not hesitant to try it, but just amazed to think that lettuce could be made into soup. I asked Meanne for the recipe. She said she would bring it tomorrow.
That is why I did not send this out on Wednesday because I wanted to include the recipe for Lettuce Soup.
LETTUCE SOUP INGREDIENTS
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 teaspoon chopped garlic
- 1 tablespoon chopped parsley leaves, plus more for garnishing
- 1 tablespoon chopped chives, plus more for garnishing
- 2 teaspoons chopped tarragon leaves, plus more for garnishing
- 2 heads Boston lettuce, leaves torn
- 3 cups chicken stock
- 1/2 cup heavy cream or evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chive blossoms, for garnishing, optional
Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, use the blender or food processor and puree the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
Be prepared, despite the oddity of the whole idea, for the fact that it's really yummy. I am going to make it myself this weekend. If any of you try it, let me know what you think.
I am still trying to deal with tummy issues, so despite my lack of trying to control my weight, I have lost about 15 pounds. Which is ok by me but I would rather not be miserable doing it. Odd, the things this old world hands us to deal with.
How are you all doing? I hope to hear from some of you soon. I am missing the one on one. It will be lovely to hear from each of you regardless of age etc. Kids, don't wait for your mom or dad to write to me. I love your sweet notes even if they are short. I know they are filled with love and kindness. You are so dear to me and I really do miss you.
Going to bed. Don't feel very well. Sorry
READING WITH SISTER O’REILLY
Read 2 Nephi 2
"Blessed is the influence of one true, loving, human soul on another." -- George Eliot
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