Cheryl's Garden

Ok, so I’m trying to blog more. Two things I’m learning about lately, baking/cooking and spinning.

Today I was reading a about spinning in a new book I bought, Start Spinning by Maggie Casey. With only one spinning class behind me I have a lot to learn. Back in October I bought a spinning wheel that isn’t one of the big brands so help manuals are sparse. Tension was a bit of a problem so I’m going to read this book first and maybe start with a drop spindle again.

Cooking is also going slow. Friday I had a burst of energy after work and “attempted” soup that turned into more of a flavored rice. Oh well. At least the pre-packaged oat meal cookies with chocolate chips turned out well.

1 bag vegetarian ground meat or strips.
1-2 packs of taco seasoning (or 1 taco and 1 ranch seasoning)
1 large can of crushed tomatoes
1 large can of diced tomatoes
1 can black beans
1 can kidney beans
2 cans of corn or bag of frozen
4 cups of water (give or take depending upon how brothy you like your soup)
simmer for awhile.

Optional garnishes: diced avocado, black olives, shredded reduced fat cheddar, sour cream, and tortilla chips.