Right..Feeling great today. Almost thinking of going to work. Well I thought about it for a minute or two. But then common sense kicked in and so here I am again.

Just got back from a trip to St James Hospital. This trip was for Elaine's mammogram results. These were done near the beginning of the year. She is clear. But she knew that already but it was just a formality thing. Just to show you the difference between private and public health care. We were waiting for two hours before we were seen and that was only when we told the nurse that we had to rush home for the our youngest son. Got home and had some homemade Granny's soup named after the kid's granny.. Myra. She is one in a million and she was over when I was in hospital for a fortnight helping Elaine out with the kids and house. Thanks again Myra. We miss you so when are you coming to visit again???

So here the recipe for that soup..this feed my family of five for a day or two depending on how hungry they are.

Ingredients:

1 Ham Hock
1 Large Onion
1 Large Turnip
1 Veg Stock cube
6-9 Carrots
4-5 Potatoes
1 Large Packet of sausages. (I prefer Dennys Gold medal)

Instructions.

Fill a large soup pot half full with water. Wash the ham hock and place in pot of water and set to boil on the stove. Once boiled set to slow simmer

Peel the Carrots, Potatoes, Turnip, and Onion. Chop all into cubes/slices/any way you like. The end results is what counts. I tend to like my soup chunky in the end.

Once the water and ham hock have been cooking for 30 mins or so. Add in the chopped veg and stock cube. Bring the mixture to a boil and then a slow simmer for a couple of hours. Keep stirring every 10 mins to stop the veg sticking to the bottom of the pot.

Just before serving add the sausages. I usually use a pair of scissors and cut each sausage in three pieces. Cook the sausages and mixture on a high heat again but do not boil. Cook until the sausages are ready. Serve with some nice chunky bread. This is great after a long day out or just after school as recommended by my oldest son Jordan. He's onto his second bowl just as I finishing typing.

Depending on how health conscious you are, you can strip the fat and skin off the ham hock before you start cooking it. I usually do this before I add the sausages. That way the meet just crumbles as the I remove the fat and skin.

I think I get some now before its all gone...

I forgot to add that this soup is a good detoxing brew. Its great for clearing out the system.

Take care all.

Sai