WEEKEND IN ANNAPOLIS and Vegetable Soup

What a lovely weekend. For a dear friends birthday two other couples as well as ourselves spent an overnight in Annapolis at the O’Callaghan hotel. We were joined later that evening by another couple that lived nearby. We went to Pussers for dinner and then to the Fleet Club for a cocktail. As if that wasn’t enough we ended the night in a tavern called the Rams Head. I have pictures to prove it but will protect the innocent. As far as I can tell a good time was had by all and the birthday girl was well celebrated!

Dinner at Pussers was good. I would have to say my favorite taste sensation was the Tuna Poke. Chunks of spicy marinated raw Tuna, covered with white and black sesame seeds on a bed of seaweed salad. Long slender fried wontons accompanied the dish as a vehicle to eat the tuna and salad. My husband and I love Asian food and this was no exception. Of course, the martinis, wine, and beer flowed freely too. Good company, great conversation, and lots of laughs. That is, after all, what celebrations are all about. Then on to the Fleet Club.

One of our friends, being a member of the Fleet Club, decided to take us in as guests. It was also convenient that it was right next door to Pussers. So in we go, all 8 of us! It was packed to the gills with young adults, most barely 21 as far as I could tell. In fact the birthday girl commented, “I feel like a chaperone at the Prom.” I had to agree. It was loud and noisy and the floor was so sticky from spilled drinks your feet actually stuck to the floor. I remember those days but can honestly say I do not miss them. One cocktail and we were out! Just a bit much for the more mature crowd that evening.

So on to the Rams Head! As always on the weekends, this place was packed. We headed downstairs to the bar and found a couple spots and ordered, more cocktails of course. So much fun and laughter, I have to say, I love my friends. With cell phone held high over my head I started taking pictures of everybody with no warning and have plenty of memories and some really funny pictures.  

Homeward bound Sunday morning and as if we hadn’t had enough we stopped at a place called the Jetty in Kent Island for some hair of the dog. I should mention, this is were my husband and I met 22 years ago and the rest is history. Then home to Cambridge to attend a Muskrat and Crawfish festival in downtown Cambridge. Packed weekend, wouldn’t you say? We were so tired I couldn’t wait to get home and get in my comfy lounging attire, PJ’s that is. Also couldn’t wait to get back home and make something comforting, healthy, and tasty. So a big pot of Vegetable soup sounded just right and it was and is. Soup is always better the second day, which is why I always make a big pot. 

I have posted the recipe which is close to what I make all the time. You can add beef to it if you want some protein. Crab meat is also a nice addition with Old Bay to your taste.  I like it either way. Also any vegetable is acceptable and to your preferred taste. It is so much better the next day as all the flavors have time to catch up and join each other making it even more tasty.

                                                                                                    Vik’s Vegie Soup

  • 1/2 head cabbage, sliced in large shreds
  • 2 cups mixed veggies 
  • 1 carrot, sliced
  • 1/2 cut french green beans, cut into thirds
  • 1 parsnip, peeled and cut into cubes
  • 1 sweet potato, peeled and cut into cubes
  •  1 small turnip, peeled and cut into cubes
  • 1 onion, large diced
  • 2 cans, fire roasted tomatoes, do not drain
  • Vegetable broth or chicken broth to cover
  • Salt and pepper to taste
  • Water as needed to allow for evaporation
  1. Prep all the veggies and place in a large stockpot
  2. Add the undrained tomatoes
  3. Cover all with broth 
  4. Bring to the boil, then reduce the heat and simmer until all the vegetables are tender. (I simmer for a good two hours.)
  5. Taste and season with salt and pepper.

If you like your soup sweeter you can add some brown or granulated sugar to your taste. I prefer to stay away from the extra calories and find it is sweet enough. If you add beef, brown it in the stockpot first and then proceed as above.

Very easy and delicious! Til next time….

Ciao xoxo

Vickie

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Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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