Leaky Cabbage Potato Stoup

The last night of Spring Break. So sad. All these meals and not one picture of all the new desserts made! Normally when I come to visit family I make a new dessert for every night there and one extra to have during the day. Can't believe it as the desserts were all new cookies, too. There was sprinkle shortbread, soft chocolate chip, and dark chocolate walnut (cocoa not chips). It is a good thing pictures of the new meals, like Cabbage Sausage Potato Soup, were taken otherwise my time would have been wasted. Not! There were three batches of cookies and repeat carrot cake.

Modifications Made:
Sausage was the leftover five links from the pasta. Today, however, the sausage was thee links of regular and two hot working . Five link of sausage according to the package weight 19 ounces, not one pound.

Not seeming like an Italian dish but more German, seasonings were modified to 1 teaspoon fennel and 1 teaspoon of caraway along with salt and pepper.

Scaled for Likability: Good
Too many leeks. Leeks are mild in flavor and should have when cooked faded into the background of flavors. Not be front and center. Leek quantities were not adjusted so I am thinking the excess leek flavorings came from these leeks being very large in stature. Next time, leeks would be adjusted to one maybe one and half.

Not enough stock. Six cups sounds like a tremendous amount until all of the ingredients are mixed together. Another two to three cups of broth were needed to make this into a soup. If, however, this recipe was served in a bread bowl, it would have been good thick.

Next time, the recipe will have a few modifications. Less sausage, maybe two or three links, double the carrots and celery, smaller cabbage and potato pieces, and served with bread. Cause every good soup needs a bread even when the soup is a stoup.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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