Not to be mistaken with fly in the soup, mind you.
I’m in the kitchen today prepping for a cheese class tonight and also it happens to be my assigned day to clean the kitchen and utility room. There’s been a little cleaning, mostly I’ve been making a batch of cheese – Fromage Facile (that means “easy cheese” in French) for tonight’s class – fresh boule bread that is soooo good. Another batch of boule bread because my family objected to me making and taking the last two loaves of it to class tonight.
Another batch of boule bread – with an addition of rosemary and fresh grated Parmesan cheese – is currently rising after my family objected to me baking and taking the last two loaves of it to class tonight.
And as I emailed the class handout to the host to make copies for tonight, my eyes fell on a soup recipe I’ve been meaning to try. I didn’t have all of the ingredients, so I made it with what I have. It turned out absolutely delicious. Well, I had two out of three votes on that. Em wasn’t impressed, but she’s nine and is super-picky. Dave and I loved this soup and so here is the adapted recipe for Zuppa Toscana, complete with notes if you wish to prepare as it was listed.
- 20 oz sweet Italian turkey sausage (recipe called for 16 oz hot italian sausage)
- 1 onion, peeled and diced
- 4 cups chicken stock* + 2 cups water (recipe called for only 4 cups chicken stock)
- One 12 oz jar of roasted red peppers, drained and diced
- 4 cups of mixed greens (recipe called for 1 bunch of kale, roughly chopped)
- 1 cup dry pasta (recipe called for 1 lb gnocchi, but I just had some pasta on hand)
- 1 cup heavy cream (recipe called for 1/2 cup heavy cream, but I figured 1 cup would be better!)
- pepper to taste
*I actually used the four cups of whey that was left over after I made the Fromage Facile cheese. I then added a tablespoon of Better Than Bouillon chicken base.
I didn’t have my sausage defrosted and ready to go, so I started the broth a’ bubbling and added the pasta. About 5 minutes later I added the roasted peppers and kale and by then the sausage had defrosted enough to cook up with the onions in the skillet and I added them as well. I cooked it just long enough for the pasta (any pasta will do, really) to be tender, then turned off the heat and added the cream.
Delightful! I will be saving this recipe and making it again!
Portiere in Progress
Saturday is my day to clean and organize our master bedroom which is sort of two 12×12 rooms with a wide opening between them. The wide opening is what I focused on after the area had been decluttered, laundry folded and put away, and the furniture dusted.
I was delighted to discover that my sewing machine no longer hates me. I had paid for it to be serviced a couple of years ago, and sewing on it still seemed hit or miss, so much so that I decided hand-sewing would be far more preferable than wrangling with the sewing machine.
The other day I decided to give it another try and I’m glad I did. It meant that I was able to create these curtains in just a few hours of work. I am no seamstress, not even close, so just admire these puppies at a distance. Distance is good. Distance doesn’t show uneven seams and crazy jogs here and there.
In any case, I still need to do the tiebacks, but here are the curtains. I have two in place, and yes, the top will be covered as well, that gap is intentional. Give it a few more weeks and I should have it completely complete at that point!
I’ve been ramping up on the interior decorating this winter and here are a few photos to illustrate that: