When the evenings start to cool, and the days have a little crisp in the air, I love to eat soup! I’ll admit that I eat soup in the summer, but it’s not as enjoyable as in the fall. To me, it’s a signal of cooler days to come (which I love!)
Current favorites are anything chickeny. Chicken rice, chicken noodle, Italian wedding, chicken tortilla. Pairing with a simple salad makes a perfect meal. I’ll add some cooked chicken on top of the salad, or maybe some shrimp. Store bought roasted chicken will do in a pinch!
Anyone can get this meal to the table in 15 minutes flat. Soup has to be made ahead of time obviously, but a nice Sunday afternoon soup cooking session will give you a bunch for the freezer. I’ll do another post with recipes and pictures of making soup.
I’m asking your forgiveness for the lull in my blog posting. It’s been a busy couple of years, and I’ve just decided to put more effort into writing — and cooking!
My cooking passion comes from feeding the men and boys in my life. That’s not to say I don’t enjoy cooking for myself or for the women and girls in my life — it’s just that the guys truly love to eat good food, real food.
So for the next while you’ll see postings about hearty, healthy, real food that you can put on the table before 6 p.m. with minimal effort and minimal cost. Wish me luck!
It’s a rainy day here in Kingston. With the start of fall, I’m craving peanut butter cookies. My favourite recipe is from the original Fanny Farmer cookbook. It’s a great cookbook with all classic recipes. These ones are thin and crispy rather than dense and chewy.
1/4 lb butter
1/2 cup chunky style peanut butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 350 degrees. Grease some cookie sheets or line with a silpat. Cream butter and peanut butter. Add sugars. Add egg and vanilla, beat well. Mix salt, baking soda and flour. Combine butter mixture with flour mixture. Arrange by teaspoons on the cookie sheets about an inch or so apart. Press each with a Flores spoon. Bake about 7 minutes. Eat.