Oooooh Some people think they’re always right Others are quiet and uptight Others they seem so very nice nice nice nice nice oh oh Inside they might feel sad and wrong
Oh no 29 different attributes And only 7 that you like, uh oh 20 ways to see the world, oh oh Or 20 ways to start a fight
Oh, don’t, don’t, don’t Get up I can’t see the sunshine I’ll be waiting for you baby 'Cause I'm through Sit me down Shut me up I’ll calm down And I’ll get along with you
Ooooooo-ooooo-ooooooh Oh, men don’t notice what they got Women think of that a lot 1000 ways to please your man oh oh Not even one requires a plan. I know Countless odd religions too It doesn’t matter which you choose One stubborn way to turn your back This I’ve tried, and now refuse
Oh don’t don’t don’t Get up I can’t see the sunshine I’ll be waiting for you, baby 'Cause I'm through Sit me down Shut me up I’ll calm down And I’ll get along with you
Alright.. Shut me up Shut me up up up up up And I’ll get along with you…
I’ll hold your hand when you are feeling mad When the monsters they won’t go And every day that you want to waste, that you want to waste, you can And every day that you want to wake up, and you want to wake, you can And every day that you want to change, that you want to change
4 cupsshelled green peas (about 4 pounds unshelled)
3 cupsfat-free, less-sodium chicken broth
1 tablespoonfresh lemon juice
1/4 teaspoonfreshly ground black pepper
1/2 tablespoonextravirgin olive oil
2 tablespoonsthinly sliced mint
Cracked black pepper
Add olive oil in a large saucepan over medium heat. Add onions to pan; cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally. Remove from heat; let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.
Place half of pea mixture in blender; process until smooth. Pour pureed soup mixture into a large bowl. Repeat procedure with remaining pea mixture. Pour half of pureed soup mixture through a sieve over a large bowl, reserving liquid; discard solids. Return liquid to pureed soup mixture. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.
Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.