Monthly Archives: February 2017

#RejuvenationSunday was good this week, although I didn't do much pampering other than cleaning up my eyebrows. The hooves (feet) did not get touched & I'm sure that I'll regret it by next week.

I did finish reading The Kite Runner by Khaled Hosseini. I've picked up many books (borrowed from the library) over the last several months & I haven't finished any of them because they didn't keep my interest. So I thank Khaled Hosseini for keeping be drawn into his words, from front to back.

I'm now reading A Thousand Splendid Suns. I hope I can finish by the end of the week. Have any of you been struggling with finding the time to read, if that is a passion of yours? I know I have. I think I'm going to have to set aside chunks of time to get through these books. A little bit here & there is taking forever. Or go to bed at 9, reading for an hour or two.

Kai is enjoying #RejuvenationSunday because she has a lap to nap in.

Previous blog post.

(This post is not sponsored.)

Till next time,


Looking for different soup to try? Try my Roasted Red Pepper Soup! It's a tasty, healthy & quick to make. Watch me make it here.

Roasted Red Pepper Soup

Roasted Red Pepper Soup


  • 8-10 mini sweet red peppers or 3 standard size sweet red peppers, roasted
  • 2-3 garlic cloves
  • 1 small onion, diced
  • 1 tbsp grapeseed oil, butter, or vegan butter
  • 1 sprig fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 cups vegetable broth or chicken broth or plain water
  • 1/4 tsp chili flakes
  • 1/4-1/2 tsp salt or omit
  • 1/4-1/2 tsp black pepper
  • 1 tbsp rice vinegar
  • 1 tsp of sugar. Optional, only add if needed, after checking the seasoning about half way through cooking.


  1. Heat grapeseed oil or butter in a medium sized pot.
  2. Cook onions & garlic on medium-high heat for about 5 minutes or until they are translucent. Stirring occasionally.
  3. Add the chili pepper, salt, roasted peppers, bay leaf & thyme. Stirring for about 2-3 minutes.
  4. Add the stock & bring to a boil. Then bring it down to a low simmer, covered for 20 minutes. Stirring occasionally.
  5. Add the vinegar.
  6. Taste and adjust any seasonings. Add the sugar, if needed.
  7. Simmer for another few minutes.
  8. Cool slightly and puree until smooth. Or leave it a little chunky.
  9. Serve hot & Enjoy!


You can roast the peppers in the oven, on a gas range, the outside grill. Or make it easy on yourself and by them from the grocery store, already roasted. They are canned, in glass jars or in some deli sections.

This soup tastes even better the next day. If you are serving it to guests, make it the day before. Refrigerate it & heat through before serving.

Recipe Management Powered by Zip Recipes Plugin

Some ingredients that I use, online: 

Mccormick Organic Bay Leaves Turkish, 5 Gram & Frontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram & Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-Gram & Everland Sea Salt, 1Kg

Use my referral link, below, to earn back money while you shop! Every bit counts!

Previous: Healthier Vegan Banana Bread video & recipe.
(This post is not sponsored.)

Till next time,