I’ve been non-blogging for a bit & its time to get back at it. I’ve been busy with the brat pack, viagra approved calving cows & custom jewelry work.
I only have 3 mamas to go & just ordering supplies for spring fabrication of more beautiful western jewelry!
Before any of this starts, ed I need to do the taxes!! Yay me – so naturally I’m doing everything but. A blog post will take a bit more time away from feed bills & vet clinic receipts.
This month the group is blogging about our favorite food. At the moment I am so sick of making dinner every night, check but that is mostly because I haven’t been planning very well. When I have the weekly menu planned out, it is just one less thing to cause chaos in the house. This lack of planning has resulted in some pretty lame dinners.
I come from a long line of great farm cooks, as has my husband. Our grandmothers’ houses were more like restaurants and they never seemed phased at all when more people would come through the door. These are the behaviors and recipes that I try to use in our house.
Now I have my grandmothers recipes written in books and in my head, but my husbands family is lucky enough to have theirs in a fancy-shmancy cook book. 4 generations of recipes that I use constantly.
I’d have to say my favorite thing to eat is soup. My 2 favorites are Dill Pickle Soup & Reuben Soup.
Here’s the Dill Pickle Soup recipe, its the one I get asked for the most often. I worked at a restaurant in University that made this every Friday, people went nuts when he didn’t make it (he didn’t realize it had become a regular thing for a crowd of people). The chef would never give up the recipe, so I searched and experimented until I found the closest replica.
Dill Pickle Potato Soup
Olive oil, for sautéing
1 small onion, diced
Coarse salt and fresh black pepper
3 fat cloves of garlic, minced
2 cans low-sodium chicken broth
1 cup kosher dill pickle juice
4-5 cups potatoes, peeled & cubed (about 1 ½ lbs.)
1 cup grated carrot
1 cup kosher dill pickles, diced small, plus extra for garnish
1 teaspoon dried dill
½ cup sour cream
1 cup Swiss cheese, shredded, plus more for garnish
1. In a large heavy-bottomed saucepan or soup pot, heat 2 tbsp. of oil over medium-low heat. Sauté onion with a dash of salt & pepper until translucent, stirring often. Add garlic and sauté until fragrant.
2. Stir in broth, pickle juice, potatoes, carrots, pickles & dill. Season lightly to taste with salt & pepper.
3. Simmer 20-25 min until potatoes are fork tender. Remove 1 cup of the soup & puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.
4. Stir in sour cream & Swiss cheese, keep stirring until cheese melts.
5. Serve garnished with chopped pickles and a sprinkle of cheese.
Shelagh’s notes: When I made this, I liked it a little more mashed up & put the potato masher through it a bit as well as the hand blender. Also I added cubed ham, but corned beef or bacon would probably work too.
So what is this new “blog-o-Sphere” thing?
A friend formed a group of friends who blog [She titled it the ” Blog-o-sphere think tank” Group.] ; from all different areas of life, to do a ‘once a month’ ‘blog circle’, or ‘blog carnival’ type thing, if you will. Anyway, we get together once a month, and all write about the same topic, and hopefully we all post at the same time, on the 20th of each month. Everyone has a different ideas; so you might learn something, or open your eyes to new ideas . In any case, it’s fun!!! I hope you’ll visit all the blogs and have a read!
Andes Cruz: https://
Pallavi Gandhi: https://
Tosca Teran: http://nanopod.me/
Catherine Witherell: http://happydayart.typepad.com