Comment on Brown Ale and Cheddar Soup by Elsa.
That makes me want to lie down.
… which means someone will need to feed me this soup through a funnel.
Recent Comments by Elsa
Potato and Cheese Pierogis with Sour Cream, Mushroom, and Garlic (PLUS GIVEAWAY!)
Oh, pierogi! I’d add some onion, sauté until it’s tender and the pierogi are crispy, then serve with a dusting of black pepper and a healthy pile of applesauce and sour cream. I’d put something bright green and maybe a bit tart, like steamed broccoli or kale with lemon butter, on the side.
Del Monte® Garden Quality™ in Your Pantry: Cherry Bourbon Brownies (PLUS GIVEAWAY!)
Tomatoes in every form (whole, paste, sauce, crushed, sun-dried), pumpkin (canned) and squash (whole in cool-storage), and dried fruit, especially cherries and cranberries.
Yogurt Marinated Chicken with Harissa and RiceSelect™ Royal Blend® Rices
Tunisian Chicken with five*-grain rice blend.
*Or four, or however many grains are in that particular blend.
Wildwood SprouTofu Teriyaki Stir-Fry over Soba Noodles (PLUS GIVEAWAY!)
That’s a tough one, but heading into autumn, I’m looking forward to the vegetarian shepherd’s pie that I cobbled together one cold night last winter, full of mushrooms and carrots and turnips in a rich mushroom gravy and capped with scallion-flecked mashed potatoes. I’ve made it several times since, and on Christmas we discovered that it’s equally delicious as a pot pie topped with flaky pastry.
Turkey Pesto Lasagna Cups (PLUS GIVEAWAY!)
It’s hard to choose between them all, and the Microplane and my chef’s knife (nice and big to fit into my big hands) would be top candidates… but for sheer never-knew-until-I-had-it indispensability, I’d have to pick my silicone spatulas.