Two Cultures Collide bringing a Bundle of Joy

 Our fifth child is from China.  She joined our family as an exchange student almost 20 years ago and quickly became a child of our hearts.  In June of 2024, she married a wonderful man from France.

Turkey Taco Salad #SundayFunday

Feliz Cinco de Mayo.  

Celebrate with this delicious, lightened-up Taco Salad using ground turkey instead of ground beef.  

The Sunday Funday Bloggers are having a Fiesta!!!

Smoked Pork and Cheese Burgers #TailgateParty

This post is sponsored by ThermoWorks who provided us with a Thermopop Thermometer and is offering a giveaway to one of our readers.  I received no monetary compensation for this post and all opinions are completely my own.

Freshly ground pork mixed with cheese and barbecue sauce. Formed into patties and slow smoked before searing at the end to finish cooking.

Perfect for your next Tailgate Party..........

Scenes from a Baptism and the Weekly Menu

Marissa's Baptism was truly amazing and special.  The ceremony was conducted by our Deacon who baptized Marissa as well as 3 infants.  Our friend, Catherine Nutter, did an amazing job of playing and singing this song that has very special meaning for Marissa.

Please join me as I share photos of the ceremony and the celebration that followed.......

Menu for Christmas Week

Happy Friday everyone.  One short weekend and Christmas is upon us.  I haven't even finished my Christmas shopping yet!  So that is the second order of business today.  The first order of business is to make up and deliver a late Christmas Basket to a person who was late calling the food pantry.

Our choir party last night was a huge success.  The chicken marsala is always a popular dish.  I had made a ton and what didn't get eaten was taken home by guests.  It is going back on the menu for Christmas day.

Tomorrow will be spent finishing up anything left to do before the big day.  We will go to Mass at 4 pm.

Frank's brother and his wife are hosting Christmas Eve.  We will be singing at Midnight Mass.

Christmas Day dinner will be here.  I will be serving buffet style as I am not sure how many people will be showing up for the celebration.

When I went to the calendar to write this post I was absolutely thrilled to see that on Tuesday Frank had scheduled "sleep" for the entire day.  Sounds good to me.  Our Little Miss will be home enjoying time with Mama who has the week off from work.

Wednesday we are hosting a dinner party for our friends, Fr. Rooney, Sr. Maryann and Mary Agnes, who is my right hand at the food pantry.

No choir practice on Thursday so we have a free day.  I think maybe a date night.  There are several movies out that I want to see right now.

Friday we are hosting a Cocktail Party for our surrounding neighbors, some of whom have not yet met the others. I will be serving substantial appetizers.

So here is my Weekly menu including Christmas Day.  I hope that your week is filled with merriment and love.......

Saturday
Dinner out after Mass

Sunday-Christmas Eve
Dinner at Dan and Rebecca's

Monday-Christmas Day
Field Greens with Dijon Dressing
Apple and Fennel Slaw
Bourbon Glazed Ham
Chicken Marsala
Ginger Garlic Shrimp
Mashed Potatoes
Broccoli Gratin
Steamed Green Beans
Buttered Corn
Trifle

Tuesday
Leftovers

Wednesday-Dinner with friends
Barszcz Wolyinski
Cucumber Salad with Dill
Hungarian Pancakes
Fresh Kielbasa
Kapusta
Steamed Broccoli and Cauliflower
Chocolate Swirl Cheesecake

Thursday
Out for dinner and a movie

Friday-Cocktail Party
Charcuterie Platter
Asst. Breads and Rolls
Sweet and Sour Meatballs
Smoked Salmon Mousse
Chicken Strudel
Fresh Veggie Platter with Dill Dip
Fresh Fruit Platter
Asst. Desserts

Soup Swap; The Book, The Party, The Recipe, The Review #SoupSwapParty

I was fortunate enough to be invited by the authors of The Book Club Cookbook , Judy Gelman and Vicki Levy-Krupp, to partake in a Soup Swap Blogging Party.

Soup Swap Blog Party

Twenty two bloggers were sent the cookbook, Soup Swap, written by Kathy Gunst.  In return, we were requested to choose a recipe to make, review the cookbook and the recipe and blog our personal, honest opinion of the book and the recipe during the week of September 11-20.  I did not receive any monetary compensation for this review or post.  I did however receive some nifty gifts from Chef's Choice and Zeroll.  Neither of these companies requested a review of their product, however I am happy to share my thoughts with you.

Chef's Choice sent me the Pronto Pro knife sharpener.  Frank is the knife sharpener in the family so I turned this over to him and he set to work sharpening every knife that he could find in the house that needed sharpening.  He said it was easy to use and "fool proof", even I could do it.....he's a funny guy.

Zeroll sent me a ladle and a slotted serving spoon both of which were used in the creation and serving of this recipe and will be used many more times in the future.  I wish to thank both companies for their generosity.

On to the cookbook.....

I got this cookbook in the mail around 2 pm.  I sat right down and read the Introduction where Kathy tells of her love of soup and how it developed into a near obsession during a particularly rough New England winter when she was stuck in her house for months.  Kathy then goes on to say how she and a neighbor decided to host once monthly soup swaps which resulted in not only many good meals and lots of laughs but also to many wonderful and lasting friendships.

I then read the first chapter "The Basics of Hosting a Soup Swap".  By 5 pm, I had chosen a date and invited 3 other couples to join me for a soup swap of our own.

I had set up a buffet table prior to my guests arriving.  I placed a salad at one end, followed by room for all 4 pots of soup and ending with some dinner rolls.  I bought some cute little chalkboards so that each guest could write out the name of their soup and also take the chalkboard home with them as a little remembrance.  I found bowls to match the chalkboards so it was all color coordinated.

We had a lovely selection and all of the soups were tremendously good.  My offering was in the orange section,  Escarole and White Bean Soup, that I made from one of the recipes in the Soup Swap Cookbook.  I wanted a recipe that was quick and easy and would reheat well if made ahead because, as host, I was also providing drinks, salad, dinner rolls and dessert.

I found exactly what I was looking for with this Escarole and White Bean Soup.  You can get a glimpse of how lovely this book is with photos of many of the soups.  Each one more delicious looking than the last. I made a few, very slight adaptations to the recipe and let me tell you....it was mmm, mmm, good!!!

Start off by cooking up your leeks, onions, garlic and thyme seasoned with salt and pepper.

Puree a cup of the beans with a cup of vegetable stock and add it to the pot.

Add in the escarole and the remaining beans allowing the escarole to wilt a bit.

Add the remaining stock and parmesan rind and allow to simmer for 15 minutes.

I placed mine right into the crockpot and left it on low for about an hour before my guests arrived.

Once the guests arrived and we started eating, I forgot to take photos of the soups in individual bowls. They were all lovely and we had a great variety.  Everyone thought the idea of a soup swap was wonderful and while we won't have it monthly, perhaps quarterly would work since there are 4 couples.

I want to thank Chronicle Books for providing the cookbook,  Kathy Gunst for writing this book and the ladies from The Book Club Cookbook for inviting me to partake in this party.

Escarole and White Bean Soup

adapted from Soup Swap by Kathy Gunst

1 lg head escarole

1 lg leek 

1 vidalia onion

5 garlic cloves, minced

1 T. olive oil

2 sprigs fresh thyme

salt and pepper to taste

1 (48 oz) jar Great Northern Beans, drained and rinsed

8 c. vegetable stock

1 parmesan cheese rind, optional

grated parmesan cheese, optional

Remove the core from the escarole, rinse and dry using a salad spinner or pat dry with paper towels. Finely chop half of the head and roughly chop the other half, set aside.

Trim the leek, removing the root end and dark green leaves.  Cut the leek in half lengthwise and rinse well under cold water.  Cut thinly into half moons.  Peel and thinly slice the onion and mince the garlic cloves.

Heat the oil in the bottom of a large soup pot or dutch oven.  Add the leeks, onions, garlic and thyme sprigs.  Season with salt and pepper and let cook until translucent and tender, about 5-10 minutes, stirring often.

Place 1 cup of the beans and 1 cup of the stock into a blender or food processor.  Puree until smooth. Add to the pot with the onions.  Cook and stir for a few minutes.  Add all of the escarole and the remaining beans.  Cook and stir until escarole wilts.  Add remaining stock and cheese rind, if using. Bring to a boil, reduce heat and simmer for about 15 minutes.  Remove thyme sprigs and cheese rind. Serve with parmesan cheese for sprinkling.  Print Recipe