My Big Plans of Blogging Regularly were derailed last week by the arrival of that flu virus that snuck in after this year’s vaccine went to market. Holy moly, have I been ill. I had to drag myself into the office all week last week, no thanks to deadlines, and by Friday night I was ready to entertain the notion of voluntarily going to the doctor.

Saturday was a day of tears, baritones, and Theraflu. My 14-year-old goth self would’ve been so proud of my pallor.

Yesterday I consented to eat an egg. Then I got back in bed, and by the end of the day, I was ready to make some soup. I also threw together a crazy pasta sauce involving Brussels sprouts, chard stems, red peppers, and Greek yogurt, but I can’t tell you whether it’s any good, because I can’t taste it. I am eating it, however, because I figure all those ingredients are probably good for my immune system and my pale, shivery body.

As post-holiday diets go, the flu is effective but not recommended.

What I can recommend, however, is the soup I made: Ham & Black-Eyed Pea Soup with Greens.

I usually make this soup for New Year’s Day, but I’m glad I waited so I had it around for recovering. Mine was made with ham stock from the New Year’s Ham and a big bunch of Swiss chard (see above, re: stems). It’s unctuous and full of protein, and with a heavy dash or three of Tabasco Chipotle, it even has enough flavor that I can taste it through the illness fog.