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Sopa de Pollo

2014 August 1

I adore going out to eat Mexican food.  My husband, on the other hand, does not.  For the majority of our relationship he would flat out refuse.  His excuse is that I make good enough knock-off Latin food at home.  Drives me up a wall!

The Spanish teacher where I teach high school turned me onto Sopa de Pollo at a local Mexican restaurant.  This girl has traveled all over the world to many Spanish-speaking countries so if she endorses the meal I know it is good.

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Finally, with my insistence, I was able to get my husband to try this soup.  And he became obsessed.  He started asking to go to the Mexican restaurant on his own initiative.  He began ordered other things on the menu (but always ordering a to-go container of this soup as well).  He began to LOVE Mexican food.

And then I ruined it.  I ruined it by making a delicious version of Sopa de Pollo here at home.  It is so delicious and so fresh and now he has no desire to go out to eat Mexican anymore.  This soup is the best thing on a cool fall evening or warm summer night.  It is hearty and fresh.  Filling and light.  PERFECT.

 

Plum Crisp

2014 July 22
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by admin

I did a weird thing the other day.  I was given a bunch of plums and instead of immediately stalking my favorite blogs for recipes I whipped out a cookbook.  Specifically, I started browsing Betty Crocker’s “New Cookbook” which is far from new and up to date.  It had not one recipe for plums or crisps but I adapted heavily a recipe written for peach cobbler to make this delicious dessert.

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Not only did I change the fruits and types of fats out (peaches and plums are similar enough, right?) but I also added oats in place of extra flour in the topping.  Brief research indicates that this difference makes the pivotal change that causes the dessert to be a crisp and not a cobbler.

The result, regardless of the name, was mighty delicious.  The deep purple plums made for quite a striking dessert to look at as well.

 

Tomato, Peach, and Cucumber Salad

2014 July 13

We live in Peach Country, SC.  We are even a part of the local Peach Festival every year.

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Naturally, any peach lover would agree that the best way to eat peaches is to dive in, get sloppy, and enjoy the fruit in its natural state.  But sometimes a person buys more peaches than she can eat in a given week.  And you find yourself eating peaches with and for breakfast, lunch, and dinner.  This is another great recipe that takes peaches out of your usual comfort zone by pairing them with tomatoes and cucumbers in a salad that is great as a side dish for a summery lunch or dinner.

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