Category Archives: Community

National Soup It Forward Day

Missed National Soup It Forward Day yesterday! The idea is to deliver love and kindness by the bowlful. I double batched my soup so I can bring some to my park association mentor, whose wife is currently in care. It will give me a good reason to drop by and have a visit.ūüć≤

Here’s the recipe of the soup I made today. It is really easy, and one to make if you’ve got other things on tho go. Other than the initial prep and saut√©ing, after you bring to a boil and turn down the heat, you can putter around doing other things with the occasional stir.

I use the¬†President’s Choice¬†Blue Menu¬†dried soup mix of green and yellow split peas, red split lentils, long grain white rice and pearl barley (but you can easily mix one up yourself). This is based on the recipe on the back of the package with some added oomph from pantry staples and you can mix it up to what you have on hand or prefer. I call this version “rustic” so I don’t have to cringe at the “rough dice” (friends who have gone to cooking school – avert your eyes ūü§¶ūüŹĽ‚Äć‚ôÄÔłŹ )

1 cup of soup mix, rinsed
1 onion, diced
1 carrot, diced
3 cloves of garlic, minced
1 can of mushrooms, sliced or pieces/stems with liquid saved, or 1 cup fresh
1 can (796 mL) of diced tomatoes
1 L Chicken Stock
500 mL water (minus liquid saved from canned mushrooms if used)
1 cup frozen peas
1 cup frozen corn

Saut√© carrot, onion and mushrooms is some olive oil. Add minced garlic, soup mix, stock, water. Bring to boil, reduce heat, cover and simmer for 60-90 minutes*. Add frozen vegetables at the end so they don’t get overly mushy. Season to taste.


*I find that you can reduce the simmering time if you soak the dried soup mix for about 15 minutes in warm water, maybe while you are dicing and slicing the fresh vegetables and mincing the garlic. You’ll just have to check on the texture near the 60 minute mark.

I’ve used sodium free versions of the canned mushrooms, diced tomatoes and stock, but use what you have on hand. I have made with mushroom and vegetable stock so I could bring to my vegetarian friends.

Here, I’ve added some fresh grated Parmigiano-Reggiano to act as the salt and add some umami to overall flavours. I’m excited to get a nice crusty loaf of bread to have with this.

If you have some leftover roasted chicken, it would be a nice addition of protein, either shredded or diced, and added at the end with the frozen vegetables to warm through

One day, I’ll hope to join a local Soup Sisters organization as I do love cooking for others even if it’s not the fanciest.
#HugInABowl #SoupItForwardDay#NationalSoupItForwardDay #cookingislove #homemade #soup


Monday. A word that often brings dread and loathing. It gets a bad rap.
I definitely have had my share of Monday dread as I am sure we all have, especially when not caffeinated enough.

However, I have found a reason to look forward to Mondays. Although I am unable to say exactly how I discovered it, I have dug around and can see that I have been participating in a fun (late) food lunch hour twitter chat since early spring of 2011.

#FNIchat  - the best and most delicious part of a Monday

#FNIchat – the best and most delicious part of a Monday

So what exactly is #FNIchat? It stands for Foodies Night In chat and originates in Cincinnati, Ohio every Monday at 4:-00 to 5:30  pm Eastern time, so 1::00 to 2:30 pm Pacific time. It is led by @CookingwithCaitlin. a trained chef (by a Chicago affiliate of Le Cordon Bleu), her sister Kelly, and crew.

Each week, food lovers gather on-line via twitter and have a fun hour and half or so to have chat about¬†that week’s specific topic. It is often seasonal, e.g. summer cook outs, Thanksgiving, or can be a cooking technique or a course, and generally take two formats – fewer questions with more in-depth conversation about the topic, or a rapid fire/gut reaction response format. Both are fun, and provide a lot of learning and “favouriting” of tips and recipes to check out when there is more time. ¬†Sometimes, there are some sponsored posts with prizes and coupons from that sponsor. So depending on the format, @FoodiesNiteIn tweets a question at regular intervals and you comment including the #FNIchat and reference to question number. Others may ask you a question or share your comment, and sometimes you can get a dialogue going, sometimes beyond the scheduled hour and half.

For me, that is actually the best part of #FNIchat. ¬†I love the community around this weekly “meet up” and that is why I have been participating for over three years. I truly believe that social media mimics real life, and “like finds like” – you will gravitate towards those who share the same interests, views and humour – and the time spent on line together feels similar to hanging out with your friends in real life. Over three years, some of them feel like long time friends, sisters even!

Check out the FNIchat page or @FoodiesNiteIn  to find out what the upcoming topic is. Please say hello if you join in!

Do you participate in any weekly chats? Do you feel a sense of community with those you tweet with?



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