~Soup Swap~


Jessica at Turkeycookies is hosting a soup swap!


Fall is here and the weather could not be more cooperative. It is cold and damp, 63 degrees and the sky is a moody grey color.

My daughter’s most favorite soup is this Irish Potato Soup she loves, loves loves it and she requests it every fall once the weather turns. It is my pleasure to make it for her, I have never met a soup I did not love, this one does not disappoint.

It is perfect every time! I used 4 leeks instead of 3, I also use them from tips to stem, in other words, the whole thing.  I also put in more potatos then called for, and I added about a 1/2 cup of milk to thin it out a drop. Topped with cracked pepper and parmesean cheese~ YUM!!

The only thing you need to add to make it perfect and darn I don’t have a loaf made is this~

~What’s for dinner?

Coming up with new ideas for dinner can be challenging.  Thankfully we are in the best time of the year for nutritious and delicious options!


I like to go to our neighborhood veggie store to pick up fresh items for dinner.
Today yielded some kale, snap beans, new potatoes, and summer squash. I have been wanting to try this recipe I have seen other recipes around, but I do not care for vinegar. However I LOVE olive oil and this version really worked for me.
The funny thing is these kale chips taste just like real chips.  I am not kidding.  If you took a bite without looking at it you would not know. I know it sounds crazy but it is so true!

I really had a taste for roasted vegetables so I tossed a bit of summer squash, snap beans, and vidalia onion with some olive oil.  I roasted this little medley at 375 degrees for about 20 minutes.  Tossed with orzo it was fantastic! It was light and very satisfying.  I used Ina’s recipe for the new potatoes~ of course they were fabulous!! That goes without saying…

Every time I see cherries I just feel so happy.  They are one of my very favorite fruit.  Especially these oh gosh they are good!  I know these are not a local  product and honestly there is nothing that can be done about that fact.  I will have them~ they are that good.   I know how important it is to eat local etc, and I really do try to do just that.  I have to rationalize it this way, I lived in Portland, OR for a short time and my uncle lives in Seattle.  So, it is for old times sake?!  That is the best I can do.  I have some Memphis peaches, and Ripley tomatos waiting their turn for tomorrow’s meal…


~So my 6 year old “made”  us desert! Isn’t it pretty?? 

 My new thing to do with  apples is to spread this on them ~ oh it is heavenly!

This is where I am right now.  I always seems to be thinking of food!

 I need to to start another batch of  this bread  and I am going to try it without preheating the oven ~ because it is too hot here to have that oven preheating~ sounds like it might just work.

I am gearing up to get back to work on my  little project~  

but first I am trying to finish another Shalom 

ughh.. to many projects with not near enough time..

Oh my Bread!

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Robert Browning (1812-1889) English poet.


Oh Bread! I love you warm and toasty bread.   Lately I have been reading a lot about the vast wasteland that store bought bread has become.  The additives and preservatives that have been added to prolong the shelf life is the supposed cause of many conditons, and the robber of nutrients and taste.  The cost however is what got my attention, the cost of bread has risen dramatically over the past few months.

So, I came across this article and had to give it a go.

So, here is the recipe ~

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

First thing to note, is that the four  ingredients listed are things you have not only heard of,  they are easy to pronounce and you more then likely have them around your house.   It is only 4 items and come on, could it be any easier then that??  I don’t think so.  Ok, so you throw flour, yeast and salt into a bowl, add water cover and let rise for 12-18 hours.  Turn it out and flour it with cornmeal, wheat bran or use whatever you have on hand, I used ground flax seed.  Form a ball place back into a bowl covered with two towels, let rise for two more hours. Heat up your pan, I used my little Le Crueset (thanks Mom) baked covered for 30 minutes, then uncovered for 15, and then done!

  ~ I did use organic whole wheat flour, because I love whole wheat bread, I also dusted my towels with a bit of the whole wheat flour,  to prevent sticking.  So, it is rustic, dense, and full of great flavor. The smell in the house was fantastic. It makes great toast, good for turkey sandwhiches, good with jam.  I can pronounce all the key ingredients and it is really healthy.  We loved it and have some more dough rising as we speak.  

Will this be the end to store bought bread?  Hmmm, maybe!