and is catching up on the peach shawl. She is thinking about a few eyelet rows inserted here and there to break up the field of garter stitch.
Interviewer: At what age did you learn how to knit?
This winter I've been on a roll with making homemade soups for those cold snowy nights. One of my favorites this season has been a variation on a Portuguese Kale soup. So I'm offering my version of the recipe if you'd like to try it. Even my DH who hates kale loved this soup.
1 large onion, chopped
3 ribs of celery, chopped
2 carrots, chopped
5 cloves of garlic, minced
1 large head of kale, washed thoroughly and chopped to bite size
4 to 6 sweet Italian sausage links
1 cup brown rice
2 quarts chicken broth
Marjoram or Oregano
Salt and pepper to taste
In a large soup pot, heat 3 tablespoons of oil and brown the sausage on all sides. Set aside sausage and pour off fat from pot. If needed, add a little more oil and saute over medium heat the onions, celery, and carrots until translucent. Be sure to scrape all the delicious brown bits from the bottom of the pot. Add the minced garlic and cook another minute, making sure not to let the garlic get brown and bitter. Meanwhile, cut the sausages into 1/2 inch slices and add back to pot with the vegetables. Add the chicken broth, rice salt, pepper, and marjoram and stir together. Bring to boil and add the kale. Let it cook down and stir occasionally, letting soup cook about an hour or until the rice is cooked. This amount will serve 6 to 8 people. I serve my family and leave the rest for lunches during the week or freeze the leftovers for another night.
Make sure you have a crusty loaf of warm Ciabatta bread to serve on the side and enjoy!