I decided that, since I'm spending 8+ hours a day in this little space, I needed to dress it up a bit. I like some creative inspiration around me, and a black/white/gold theme fits me perfectly. I needed some familiar faces around so photos were a must ... and I had to represent my school and sport team passions: Baylor, West Point, and America's Team, The Dallas Cowboys! I'm happy with the space ... and had to try really hard to not go TOO far overboard. I'm ready to be creative and do some great work here at the WCT!
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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