Nothing is more painful than actually scrutinizing how very little money you have left over after paying to keep yourself sane and alive.
Dave and I hash out a relatively modest existence. We don't do any crazy traveling. We don't exactly spend exorbitantly. We do drink a lot. We don't have extensive credit card debt (but the little we have makes me uncomfortable, nonetheless).
We eke out a living. We're happy. Things are OK.
But we pay a lot of taxes. We pay a lot for our healthcare. We pay too much for (unreliable) cable internet and (ridiculous) satellite TV.
Sitting down and budgeting, though, is depressing.
So, instead, I prefer to admire the fruits of my frugality...
Here's a recession-proof recipe to ease the strain on your wallet:
Easy Peasy Pea soup
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 large bag frozen peas, defrosted
2 1/2 cups chicken broth
1/4 cup half and half, milk or soy milk
1 tablespoon corn starch dissolved in 1/4 cup water
In a heavy-bottomed stainless steel soup pot, heat olive oil over medium heat and then add onion, sauteeing until translucent. Add garlic and continue sauteeing until the garlic is light brown. Add peas and stir vigorously.
Once peas are coated, add chicken broth, reduce heat and simmer for 10 to 12 minutes or until peas are very soft but not mushy. Remove from heat and blend with an immersion blender or blend in batches in a standing blender until a creamy consistency. Return peas to pan, and milk, continuing to stir. Then add corn starch.
Add salt and pepper to taste. Serve immediately.