Saturday, February 23, 2013

Word Verification - a love hate relationship

You've been there, right?  You go to a blog.  You type your comment like a good surfer because you want to let them know you were there and to say hello, or add to the conversation, and BAM!  There it is!  That Word Verification!   Ugh!    I know, I've been there too.  I vowed not to have that on my blog.
Until now.  Thanks to Pinterest making my Pecan Pie Cake post getting so many views, it's now the target of all sorts of spammers.  I seriously get 30-50 a day!  Some I catch, some I don't. I'm not complaining that so many people view this post.  I love the company!  But trying to clean up all these spammy comments is taking up too much time.  Time I could better use killing my plants.  So, this is the only way I know of now, to (hopefully) take care of that.  Please understand, and bear with me.   And, if you know of a better, quicker way to take care of those varmints, please let me know.

Saturday, February 2, 2013

Cabbage and Sausage Soup

Winter Soup Weather Soup

I posted a pic on my facebook timeline of this soup this week and got a lot of requests for the recipe.  So, I thought I'd just post it here so everybody can try it.  Let me just say, this is "da bombdigity" y'all!  It is so incredibly good.   You have got to try it, and then come back and leave a comment and let me know how ya liked it.  Expecially if you tweaked it!

1 lb bulk breakfast sausage
2 lg onion  diced
1 small head of cabbage  chopped
4-5 medium russet potatoes  chopped
Chicken stock (I make my own brown from bones left over and freeze - so much better than the store bought broth!)
2 cans evaporated milk
sea salt and pepper to taste

Cook sausage in Dutch oven over medium heat. Add chopped onion and cabbage and saute until they begin to soften.
Add chopped potatoes. Add stock covered ingredients. Bring to a boil then put lid on and turn heat down. Simmer 30-45 minutes or until potatoes and cabbage are tender.
Remove lid, turn off heat, and stir in milk or cream until the broth is as thin or creamy as you like. Taste for seasoning, adding salt and pepper as desired.
This is so good...and filling!    It's good, like it is, but I thought I'd try this....
It was ok, but I decided I didn't want anything to detract from the great flavors already in the soup.   Use your own judgement.  
By the way, I really hope you'll try to make your own chicken stock.   There's nothing like it.  Next time you roast a chicken, boil it, or even after Thanksgiving turkey, take all the bones, throw it in a pot with cold water, add about 1/4 cup organic apple cider vinegar and boil all day, and night.  (no kidding)  You want the bones to be so tender, if you stuck them with a fork, you could go right through 'em.   Then strain the broth.  Put in the frige to let the fat come to the surface and skim that off.   What you have left is a jell like substance - or pure liquid gold.   You can put in zip lock bags and freeze, or if you want cubes, just use ice cube trays.  (I use way more than a couple of cubes at a time, so I opted for the bags.     Enjoy!


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