Yum, that looks good, Terri. Like Minsue, I had saltines, mine had peanut butter on them. I ate at Olive Garden yesterday afternoon and spent last night being sick, I didn't like Olive Garden before, now I really don't like it! wish I'd have had Terri's soup instead..... Annie

What's in the West Indies salad? I went out to lunch today, too--with my two former co-workers from the library. We went to a little restaurant run by two friends. My friends had homemade pierogies (I hope I spelled that correctly) and butternut squash soup, and I had a chicken Caesar salad. The salad was unusual in that the chicken appeared to have been pan-fried rather than broiled before it was cut up. It was good, though!

Organic cream of tomato soup with some leftover chicken, half a green pepper and some frozen organic corn..heated through...sprinkle of cheese on top.. Working on dinner right now.. Browning Natural ground beef, set water on to boil brown rice noodles, need to grate mozzarella and Parmesan cheese Toss all together in 9x13 to bake for a quick on the run dinner before baseball..if hungry when we get home, they can reheat so more. :o)

Adds a bit of sweetness, too. A lot of cream soups and sauces benefit from it but It's not something I'd think to add to split pea. For one, the flavor of the pea soup (and more especially with if made with a ham bone or hock) is strong enough that the delicate sherry flavor would be overwhelmed and be pretty much unnoticed. And despite online suggestion you may see otherwise, do NOT use cooking sherry!! It has been treated with salt and preservatives to prolong open shelf life. Keep in mind Ina Garten's admonition that the only wine you should use in cooking should be a wine good enough to serve at table :-) Cooking sherry is inedible on its own!