The kids’ visit was good although we didn’t get around to quite everything we intended. That was a combination of Hubby had to work a few extra hours and the kids had one excursion planned I hadn’t known about. Everyone had a good time and I did fit in one swim afternoon with granddaughter. She is almost up to my shoulder with that last growth spurt. She is taking after the “tall shoot” on her maternal side – her uncle. Not sure if that will continue or she’ll slow down later.

Anyway, as usual after departure we have several leftovers. Some I was able to give away, one we will still need for a regular meal and Saturday I made one of my creative soups to clear out three+ packages. I have to digress for a moment to explain. Hubby comes from the part of Georgia where Brunswick stew is a big thing. Now, their version is entirely different from the Carolinas’ version. The Georgia one takes beef, pork, chicken, tomatoes, corn, and some spices as well as stock. All the meats are cooked separately, then blended in along with the vegetables and simmered for a while. It is an effort and is delicious and of a smooth texture.

I’ve previously mentioned my issue with soup thickeners such as potatoes being high in carbohydrates and I use riced cauliflower or silken tofu instead. I had neither at home and didn’t really want to make a run to the store. I rummaged in the freezer and found a package of Oven Roasters cauliflower that had been in there for quite some time. Close enough since I was going to use the blender anyway. I roasted them, set them aside and cut up the leftover pork chop, lamb chop, and diced the leftover chicken. I diced a few celery strips and carrots, cooking them while I pureed the cauliflower in stock in the blender. Added that to the pot. Did the same then with the leftover pork and lamb. The two blended items provided the thickener and I added in the diced chicken along with enough more stock to simmer for about thirty minutes. Since everything was previously seasoned, all I added was some grinds of black pepper. With the lamb and beef stock, the creamy soup was the same brown color as a gumbo and it was excellent with low carbs and low fat.