Pacific Natural Foods Thai Sweet Potato Soup

I am a big Butternut Squash Soup fan and have made it as well as purchased the soup. Sometimes the best way to find new things to make is to purchase the meal (whether at a restaurant or in the grocery store) and try it. This time I decided to try Pacific Natural Foods Thai Sweet Potato Soup.

According to the Pacific website this soup's description is Tasting our Thai Sweet Potato soup is like discovering the soul of Thai cooking.  Sweet potatoes and winter squash are combined with South Asian flavors of coconut, lemongrass, lime, red chili pepper and ginger for a mouthwatering treat that will not only awaken your tastebuds, but your sense of adventure.

This soup is very spicy and enjoyable. It has little bits of sweet potato and winter squash floating in the soup. You can also see bright little flecks of red which are the chili pepper. If you want to cool down the spiciness you can also add something such as oyster crackers.

Here is the nutritional information I found on the site

The one thing I would change about this particular soup is the size of the box. I personally feel the size of the carton is too small. I would rather have a larger box for 4 servings.

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Hash in a Dash

There is nothing like going shopping and having an idea for an easy dish. My idea was a hash. Simple, healthy, and easy to make.

Here are the ingredients I used - OreIda Has Browns Southern Style, Butter, Egg, White Onion, chopped Garlic and chopped Italian parsley, salt and pepper.

 Put the pan on the stove, I used a cast iron pan, heat it, add some butter than add the onions. Season them with salt and pepper.

Add the garlic and cook until the onions are translucent.

Add the hash brown potatoes and more butter.

Add the parsley. Cook until the potatoes are almost cooked through.

Add the egg. Put it a little more in the center of the pan than I did.

Cover the pan until the egg is cooked to your liking.

Here is my egg in the pan ready to take out. Season more if necessary.

Ta da! It was yummy. This is very easy to make, and if you have another things you want to add to this dish when you prepare it, go ahead!

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Catching Up From All the Work

Sorry I haven’t written in a while, I have been far busier than expected between the volunteer work and my job, and now I am ready for action with more time available.

This week I went to go see Jerry’s Girls at the Ivoryton Playhouse. Jerry’s Girls included Amy D. Forbes, Julia Kiley, MaryAnne Piccolo, Jackie Sidle, and Elizabeth Talbot. The girls performance was excellent, and I loved hearing some of my favorite tunes from Hello, Dolly!, and La Cage ay Folles.

These articles were written while I was working on the project for The Barnaba Institute: The Thrill of Laughs in the Great Race, The Exciting Life of the Sims, The 20-minute Steak Meal, Being on Humira, and Howard Hawks’ Gentlemen Prefer Blondes.

I also made some jewelry. I have been working on Christmas gifts. At the moment I am working on two more necklaces, all are expected to be Christmas gifts.

Recently I prepared Roast Chicken with Garlic and Potatoes. I prepared it minus the carrots, and I basted the chicken with chicken broth. It was nice and crisp and a definite winner. The potatoes had enough flavor not to need butter.

I also prepared Hoisin Oven Barbecue Chicken. I love the flavor of the Hoisin Sauce and it gives a definite flavor to the chicken that makes you want to say ‘Dynamite’.

All the dishes were very easy to prepare and truly enjoyable.

The only thing left to do now is start preparing for the holidays.