When I was in college I had a reputation. Not THAT kind of reputation, silly — I was known for my lipstick habit. Because very, very rarely was I ever spotted around campus without a bright-pink pucker.
(Well, once on spring break in Daytona Beach, I forgot to put it on. But I had mono and I was staying in a roach motel and I was really, really unwell.)
But nevermind that. I LOVED the day-glo pinks and fuschias of the 80’s. A roommate of mine once said, “Ah’ sway-uh, Leah, do yew keep yo-wah lipstick on yo-wah naht-stay-und?”
I went to college in South Carolina. Did you catch the accent?
I realize it’s the middle of August and we shouldn’t dare think about a steamy bowl of tomato soup for another three months, but I just had to seize the opportunity. Stem tomatoes are on sale this week for .99 a pound. 99 Cents!! A pound! I’m sorry, but this calls for a batch of soup. If you just can’t stomach the thought of soup in August, then make it now and freeze it for later.
Last Saturday night the Husband and I, along with another couple, had the pleasure of dining at the home of our friends, Ann and Greg. Dinner at a friend’s house is easily my favorite way to spend a Saturday evening. Really, is there anything better than receiving a dinner invitation? It’s a down-right honor, is what it is. That a friend thinks enough of you to pick up her kid’s dirty socks, sweep the crumb-y kitchen floor, and slave away preparing a meal is enough to make me weak in the knees with appreciation.
I will go on record here and say that I LOVE THIS CHOWDER. I just got done eating this photo shoot, and it was mmm, mmmm, good.
Wait, I believe that’s someone else’s slogan.
But I ask you: what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder? It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.
A Wisconsin winter favorite!
I spent the longest time on a quest for a perfect broccoli soup. Years, I think. Ya gotta kiss a lot of frogs as they say; I tried probably a dozen recipes until I found one that I absolutely loved, and this is it.
This recipe is a winner for several reasons: first, it makes great use of both the florets and the stems, with very little waste; and second, because the recipe doesn’t call for pulverizing the soup to oblivion, you can actually tell that there is broccoli in the soup!
I’m going to tell you a secret. (Lean in close, please. I’m whispering.)
I just love soup. Some of you regular readers already knew that (yes, would you believe I have ‘regulars’? and not only my mom!). So I guess it’s not really a secret. Never mind.
Lately, I’ve really been in to making our house smell lived in.
And by a “lived in” smell, I definitely do not mean the aroma of a seventy-two pound black lab or a laundry basket of overflowing with dirty gym socks.
I’ll fully admit that I’m a little predictable, so judging from today’s cold and rainy weather, you had to know it was coming. We’re having soup for dinner tonight!
Ugh, I feel like ten dollars this morning. This is not a good way to start the week.
I ate too much this weekend. And if you want the truth, I went overboard on the cocktails, too – we went to a really fun (LATE) dinner party on Friday, then out to the lake on Saturday, and had company on Sunday. The weather was gorgeous, and I just felt like livin’ it up and indulged just a teensy bit too much.
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