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Just like my pear tree gave me one pear this fall, my orange tree offered up a single orange. And she was quite the little tart. In a sweet sort of way.

I’ve been horrible at keeping up. I’m seriously trying to get back at it again. It’s finally acting a little winter-like out, so that might help. Though I miss the warm weather with all it’s gifts. I know, I know… but I’m a summer girl.

The day after Thanksgiving I realized I wasn’t being thankful in the way I really felt like I wanted to be, so I changed a few things. After a seven year hiatus, I’ve gone back to my vegetarian ways. It’s been easy really; I just imagine the abuse of industrialized farming and well, there ya go. It’s a complete no-brainer for me. Or maybe an engage-brainer. In any case, I’ve regrouped.

I’m not completely ready to go vegan; not sure I ever will. I need cheese and I MUST have half-and-half in my coffee, but I’m feeling a whole lot better about my choices. Rather I’m feeling like I’m MAKING choices, rather than just eating carelessly and without regard for other living beings. I’m working on learning where to get dairy products that are given and not taken. I’ve got some things to learn yet, but I intend to get there.

I’m also eating a little fish.

Tonight I made a simple and delicious shrimp pea soup.

I kinda made it up — but I must say it was de-lish!

Quick Shrimp Pea Soup

Pacific Vegetable Broth - Low Sodium
1T butter
1/2 chopped cipollini onion
10-12 fresh brown mushrooms
Wild Mixed Mushrooms
cannellini beans
fresh salad shrimp
frozen peas
lime
cayenne
sage, parsley, fresh cilantro, or whatever you have/like

Saute the mushrooms with the butter and onions in a saucepan. Add a cup or so of cannellini beans (I just happened to have a couple of cups marinating in lime juice and tangerine sage in the fridge). Add one carton of vegetable broth and about 2 c. frozen peas. Bring to a gentle boil. Add a cup or two of fresh shrimp and cayenne to taste. Squeeze half a lime into the soup, stir and let simmer for a couple of minutes.

Serve it up in a large bowl with fresh ground pepper and some freshly chopped parsley or cilantro. Squeeze a little more fresh lime on top and scarf away.

Yum!