Zuppa Toscana Style

Cabin work just took a turn for the better.  The ceiling is complete, lights are installed along with a bathroom fan.  That means no more step ladders, scaffolding  or working with our hands above our heads and head tipped back so far it darn near touches our back.  When that last board went up we just looked at each other and grinned.  We actually do that sometimes....grin I mean.  No bruises, stitches or gun shots.  We shall live to see another job done.  Which actually was today.  We put up old barn boards on the hallway wall and it looks better than in my middle of the night idea.  Run a steel brush over the wall and a little Satin Polyurethane and it will be ready for a shelf and picture.  Here I go getting ahead of the game, I can't do any fine tuning until the walls and floor are done and that means lots of middle of the night ideas coming to me.  Once the walls are done the cabin work will take a turn for the worse again..........crawling on hands and knees installing the wood floor.  Best not mention that for a few weeks!  Tough to decide which is worse, up and down a ladder or up and down from the floor.

Before we head to the cabin I try to make something for supper.  Nothing worse than working over there, coming home at 5:30 and no idea or desire to fix supper.  Yesterday was soup day and it is an easy delicious one.  We both like Olive Garden soups with our favorite the one with sausage, potatoes, onions, kale, chicken broth and the put it over the top ingredient............cream.  I had spinach and no kale but the spinach was great in it.  Instead of hot sausage I used smoked beef kielbasa, just because I never follow directions!  I also used spring onions or green onions what ever you call them.  How did I know how to make the soup........I googled of course and up the Olive Garden recipes popped.  I just needed a little idea on the recipe.  Tomorrow I am going to make their salad dressing!  Another favorite from Olive Garden. 

My take on the recipe:   2 cups of sliced smoked kielbasa
                                       6 green onions sliced in 1 inch pieces, green too!
                                       2 large russet potatoes peeled and sliced to the size you like.
                                       3 cups of spinach
                                       1 quart of water chicken stock
                                       1 clove of garlic minced fine
                                       pepper to taste
                                       4 Tablespoons butter
                                       1 cup of heavy cream

In a pot melt the butter and add kielbasa and onions.  Simmer until onions start to wilt.  Add chicken stock, garlic and potatoes, cook until potatoes are fork tender.  Add spinach and cream.  Simmer until spinach is done.  Pepper to taste.  There are many takes on the recipe with a little twist to each one.  You can google and pick a different one.

Add a couple slices of fresh homemade bread and it's a meal!

The weather has taken a turn for the better.  Fifties and rain showers will make the flowers, leeks and asparagus grow.  The stores are just starting to get some good looking asparagus in and it is tough to walk by and not buy...............when the garden starts producing it we will be eating and pickling it until we just can't look at it another meal.  Last year was the third year of the new asparagus bed and in gave more than we ever expected.  That means this year it should about double the harvest from last year.  I only pickled 3 pints last year since we didn't know if we would like it.  We did, so this year we hope to put up twelve pints or more.  Yes, it is that good.   Last years green bean crop was not so good, I have enough canned for another month and then we will have to wait and hope this summer's crop is back to normal.   Freezer corn should last until around July which is about normal.  Tomatoes, spaghetti sauce, peaches, pears and chipotle sauce should last until canning season. 

Can you tell the old mind is going a little wild?  Cabin, garden, soon lawn mowing, leek digging and what ever else comes along with spring.  Once season at a time Cheryl, slow down your mind moves way too fast.  Not to mention, "The Book".  Remember any great memories or stories you can write them down, email them to me and you will be a writer.  Come on you can do it!  "Pass it On"  for all to learn about our little town of Shinglehouse from years past.  My email address is cherylbryant49@gmail.com.   Life is what we make it.