My boys opted for a basketball camp over this Spring Break and had a great time at Mark Vincent's camp in Springfield. They both feel like they learned a lot and improved their game. The camp was a nice balance of fun drills, competition, and play. The highlight for them seemed to be the high school players who came to run drills and demonstrations for them. They were especially excited to meet Ishmail Wainwright who, after receiving 35 Division I offers for scholarships, chose BAYLOR as his university. We all look forward to seeing him play with the Baylor Men next season.
Using my Virginia country ham, I made a Keto Ham soup that I've been enjoying all week. Ingredients 2 x Kettle and Fire - Bone Broth Chicken - 16.2 fl. oz. each 2 cups Broccoli, raw, chopped 2 cups Cauliflower, raw, chopped 1/2 cup heavy whipping cream 2 cups shredded cheddar cheese 1 cup diced country ham 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. black pepper Optional toppings: sour cream, shredded cheese, diced green onion, chopped bacon, hot sauce, pico de gallo, etc, Instructions In large stock pot, boil both containers of bone broth. Add chopped, raw broccoli and cauliflower. Cover pot and steam for 5 - 7 minutes until soft. Use hand-held blender to mix vegetables. Add cream and spices. Slowly add in shredded cheese, stirring to help melt evenly. Once soup is blended and smooth, add diced ham. Serve with desired toppings.
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