A weird week and some winter soup

It's been a funny kind of week. On Monday I was on the verge of calling the plumber out in an effort to rid our downstairs loo of the horrible smell that had overtaken it in the proceeding 24 hours, but then I discovered the doggy poo bag in the carrier underneath the buggy, which was stored in the downstairs loo - Yuk!

On Wednesday I was briefly horrified as I struggled to squeeze myself into the skirt I'd ordered, only to take it off and find it was a size 8. (US 4) Two sizes smaller than I usually wear! And yes it was my error, not the company's, I don't know what I was thinking (or not) when I ordered it.

And on yesterday I thought I'd finally lost it, when things started appearing on my Facebook page when I was nowhere near the computer. Only to learn that 600 miles away my father had been playing around with the facebook "like" button on a website and (having no account of his own) had guessed at my password! I don't think he had actually realised it would make something appear on my wall!

But after all of that, I can tick another week off the calendar and congratulate myself on surviving it with my sanity intact. There now remains less than six weeks (all being well) until Jim comes home. I feel a lot like an exhausted marathon runner approaching the final few miles.

But what does all of this have to do with that picture of soup? Well not a lot, except I always like to post with a photo, and more importantly I cooked this today and it is quick, filling and delicious, which just about ticks all the boxes for me at the moment...

Spicy chorizo, tomato and chickpea soup (makes 4 good portions)
(Adapted from this recipe at bbcgoodfood.com)

2 x 400g can of chopped tomatoes.
200g of Chrorizo sausage
300g of cabbage, spinach or celery 
A generous sprinkle of dried chilli flakes
2 x 400g tins of chickpeas (drained and rinsed)
1 veg stock cube

Slice the chorizo thickly and then quarter each slice. Fry the chorizo in a little oil for about 5 minutes. Add the two tins of tomatoes and a tin of water to a pot on a medium heat, add the fried chorizo, drained of the fat it will have let out in the frying pan. Add the sliced green vegetables, chilli flakes, chickpeas and stock cube, bring to the boil and cook for about 5 minutes or until the green veg is tender. Eat with some yummy homemade bread.