So, tonight we are having a baked chicken quarters on top of rice, squash and onion with spices along with steamed white Silver King corn from the freezer and fresh broccoli from the garden.

Gonna be a veggie night around here...picked collard greens, pulled turnips [not greens], yellow squash and a head of cabbage this morning from the fall garden. Collard greens, turnips, yellow squash, coleslaw, pinkeye purple hull peas from the freezer and a pone of cornbread is what's for supper!

Hubby will moan because there is no meat but once in a while vegetables are what we need!!

...never even cooked the squash...maybe tomorrow....just got to be tooooo much garden goodness!!

^^^^ dang it, I'm hungry again now. Wish I had some of those peas & cornbread.

My kind of meal right there. Good Cookin' Maggie!

...sausage gravy over a cathead biscuit with lots of black pepper...that's what's for breakfast.

Making some fresh cream of broccoli soup!! Have never made it before but I love it...almost all of my broccoli came in at the same time!! Don't want to freeze it and we have been eating the heck out of it!

Cream of broccoli soup made with fresh broccoli from the garden....lawd it was fine!!!!!!!!!!!!!!!!!!!!!! Not for everyone but if you like broccoli, it sho is!!

My wife would love this. She'd eat broccoli with every meal and loves broccoli soup.

Put some pork short ribs in the slow cooker today with a honey brown sugar glaze. Fixing some creamed potatoes, baked beans, cole slaw and white bread with them.

We need that soup recipe

Will do for you when I get back to my computer!

Recipe....

Ingredients
35 m 6 servings 207 cals

2 tablespoons butter; 1 onion, chopped; 3 stalks celery, chopped; 3 cups chicken broth; one clove garlic, smashed; 8 cups broccoli florets; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper and salt to taste


Directions
Prep 10 m Cook 25 m Ready In 35 m
Melt 2 tablespoons butter in medium sized stock pot, and saute onion, garlic and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. *Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and salt and serve. [I melted the butter, added the flour and cooked it a bit just like I do for gravy and then added my milk..worked like a charm.]


*I used the stick blender and was very satisfied with the outcome.

Lots of cream of broccoli soup calls for cheese but this is so creamy and smooth it does not need any cheese and WOW has far less calories without cheese.

Last night...Alaskan King salmon baked with crushed red pepper, honey, dill flakes, dash of Worcestershire sauce and a squirt of lime juice with a dash of salt, steamed fresh from the garden broccoli and cauliflower served with homemade Hollandaise sauce and garlic bread....it wuz tasty!!