My new lifestyle has some great food choices

Here area couple things I have been eating lately.

I make up a batch of very lowfat, low carb, soup once a week, then save it in the fridge to reheat for dinners or lunches. The trick for me is having it in the fridge ready to heat whenever I am hungry, that keeps me from eating other stuff that's on hand here :)

Another thing I have been enjoying is Sesame Cabbage Salad. I thinly chop a head of cabbage, could use a head of lettuce instead, and keep it in the fridge in a gallon zip baggie. It will keep well for at least a week or longer. Then I have containers of minced red onion and carrots in my fridge. I mix up a batch of my own sesame dressing, I always double it at least so I have enough for the week at least. With those all in my fridge this salad take just a minutes toss together. I love topping mine with some, dry roasted, chopped almonds and some sunflower seeds.

A few weeks ago I watched Alton Brown on FN talk about how he lost 50 lbs, it was really neat. I liked his system, he divided foods into eat every day, eat once a week, eat once a month and eat never. 1 thing that totally stuck with me is that Fast Food is on the list of foods that you should NEVER eat. I don't think I had been out for fast food for at least 2 months before I started losing weight and haven't been since. The link is here to his show on this if you are interested.

Lissaloo's Low-Carb Asian Salad Dressing
Ingred;
1/4c. olive oil
1/4c. sesame oil
1/2c. rice wine vinegar
1t. onion powder
1/2t. pepper
1t. ground ginger

Put all ingred in a bottle and shake together, store in the fridge. This recipe doubles well and stores in the fridge for a couple weeks just fine, you will need to shake before using.

Lissaloo's Low-Carb Soup
Ingred;
1/2c. cubed steak meat
1/2c. chopped carrots
1/2c. chopped onions
2T. olive oil
1c. chopped celery
1c. chopped mushrooms
2c. chopped spinach
4c. water
4c. V8 juice
salt and pepper

Heat a large pot, saute the meat, carrots, onions, celery and mushrooms with the olive oil.
When the meat is cooked through stir in the water and V8, bring to a boil and simmer for about 25 minutes, stir in the spinach and cook another 5 minutes, or until all the veggies are cooked through. Season with salt and pepper. Keeps well in the fridge for 1 week.

A top of the mornin to ya!

Happy St. Patrick's Day to you All!!

This is the day where I can play with food coloring and celebrate my Irish Heritage to its fullest :)
I am making Green Oat Pancakes with green syrup and green applesauce for breakfast,

and Irish Stew, and Irish Soda Bread for dinner.

For Dessert we are having Irish Cream Cheesecake, yum.


The kids made some fun stuff yesterday to take to school, green sparkle wands and Irish potato candy.

And of course got all dressed up for the Day-




Irish Stew

Ingred;
3T. butter
2c. stew meat, I am allergic to lamb so I used beef
1/2c. minced onion
1/2c. chopped carrots
2c. peeled, cubed potatoes
1/2c. peeled cubed parsnips
1/2c. peeled, cubed turnips
2T. vegetable soup bouillon
1 small handful crushed, dried parsley
Salt and pepper
enough Water to cover the vegies.

I sauteed my butter and meat together until it was almost cooked through, stir in about 1/2t. pepper, 1t. salt. Then add in the onions and carrots until the onions became translucent. Then I tossed in the potatoes, parsnips and turnips. I added enough hot water to cover the vegie's with about 1/2 inch extra.
I stirred in the vegie bouillon, then added in my parsley and brought to a boil. I let this simmer covered until the vegies are tender.
I don't how traditional it is but it was sure tasty :)



May luck be our companion
May friends stand by our side
May history remind us all
Of Ireland's faith and pride.
May God bless us with happiness
May love and faith abide.
~Irish Blessing

Minestrone Soup, Festive Herb Spirals and the Perfect Bribe

Hi all!
Sorry I haven't been reading and commenting lately.
The weather here has been gorgeous this week and Miss M and I have been taking advantage of it by spending our days outside. I haven't driven my car once this week we have just been walking everywhere, it's been pretty awesome.

For dinner last night I made a beautiful Minestrone Soup-
I use half V-8 juice, half water and add in whatever vegies I can find, this time we had a great mixture-

carrots, yellow pepper, onion, kidney beans, cilantro, parsley, spinach, corn, green beans and ditalini noodles. Yummy.

To go with the soup I made some Festive Herb Spirals, these would also make great appetizers-

Festive Herb Spirals
Ingred;
1 pkg crescent roll dough
1 8 oz pkg cream cheese, softened
1/4c. minced fresh herbs- I used cilantro and parsley
1/2t. greek seasoning
1t. onion powder
3 minced green onions

I ran everything except for the dough through my food processor.
Unroll the crescent roll dough and seal the edges.
Spread with the herbed cream cheese and roll up.
Slice in 1 inch slices and place on a greased cookie sheet.
Bake at 350 for 15-20 minutes.

Now if you kids are like mine and you tried the usual pleading, or threats to get them to eat their dinner and that hasn't worked I have the perfect Bribe, er um reward. I am totally not above bribing, um rewarding my kiddos to get them to do what I ask. Everyone loves a reward right?

This was the one I offered my little ones for dessert after they finished their dinner-

That is my kind of reward, yum.

Chocolate Mousse Bars
Ingred;
1 pkg Betty Crocker sugar cookie mix + the ingred it calls for
1 8oz pkg cream cheese, softened
1c. semi-sweet chocolate chips
1c. whipping cream, whipped
1c. semi-sweet chocolate chips
1/2c. cream

Oven 350.
Prepare cookie mix and spread into the bottom of a greased 9x13 pan.
Bake for 15 minutes. Cool completely.
Beat the cream cheese, melt 1c. of the chocolate chips in the microwave, beat into the cream cheese. Fold in the whipped cream.
Spread over the cookie layer.
Melt the remaining 1c. of chocolate chips, whisk together with the 1/2c. cream.
Spread over the mousse layer and refridgerate for a couple hours.

I was told by the kiddos that they wanted me to make this everyday, because it was the BEST thing they have ever had, and that I am the BEST cook ever.
Anyone else think they were trying to butter me up for something????
A second piece maybe?????

Beef, it's what's for Dinner

We have been having some pretty cold weather here so it seemed like a stew day yesterday, I saw a stew recipe a while back that had red potatoes in it. They looked so pretty, and they were totally my inspiration for this simple stew.
Also when I went to get the meat for this I had an interesting talk with one of the butchers, apparently if you buy your stew meat already all cut up instead of a piece of steak and doing it yourself it's a least a dollar extra. I never really thought about it before to wonder if I was paying more, sometimes I grab them all ready cut, usually I just buy what's on sale or in bulk and divide it and cut it myself. I don't think I will ever buy it pre-sliced again, while 1$ isn't a huge amount it is 1$ spent on nothing.

Beautifully Simple Beef Stew
Ingred;
1 lb beef stew meat
2T.olive oil
2T. onion powder
1/2t. pepper
1t. salt
2 qts of water
4c. quartered red potatoes
2c. sliced carrots
1 can corn, drained
1T. dried parsley
1/2t. celery salt
1pkt onion gravy mix
1pkt brown gravy mix

Heat the oil in a large pot, add and brown the beef seasoning with the salt, pepper and onion powder. Add in the water, then the vegetables. Sprinkle in the parsley and celery salt. Cook until the vegies are tender. Mix the gravy mixes together with 1/2c. cold water, then stir into the soup. Simmer, stirring often for about 10 minutes. (If you want it thicker add another gravy pkt).

I would have liked this to be a tiny bit thicker, but when I mess with that too much I always end up with it too thick and this was darn near close to perfect. Hubby and the kids gobbled it down and declared it delicious.

Veggie Beef Lentil Soup

Veggie Beef Lentil Soup
Ingred;
1-14oz pkg lean smoked beef kielbasa
1-1/2c. dry lentils
1c. chopped carrots
1c. chopped onions
1/2c. chopped celery
4c. beef broth
2c. water
1 29 oz can tomato sauce
1c. quartered mushrooms
1 can corn
1 dash Worcestershire sauce
1t. each dried parsley and basil

In a large pot bring the broth, water and tomato sauce to a boil.
Stir in the lentils.
Add in the remaining ingredients and and simmer for 1 to 1-1/2 hours, stirring occasionally, until the lentils are tender.

I have been looking for lentil recipes and this is a version of one I found on AR, the recipe I started with is here. I ended up changing it quite a bit so I posted what I did and am giving you the link if you want to check out the original. This was really good, I am looking forward to eating the leftovers that's for sure :)

Pierogi Madness

I seem to be afflicted with Pierogi madness.

First we had the Homemade Pierogi's, from Donna at My Tasty Treasures.

Then we had Pierogi Lasagna, also from Donna, (maybe she has the madness too.)

Then I found a recipe for Pierogi Chowder on a blog called- A Thousand Soups, yummy.

I did a Google search of soup blogs and I found this great blog- A Thousand Soups.

I had to make this, it was WONDERFUL. And it got 4 kid thumb ups from the critics. I am posting the recipe, then at the end I will tell you what I did because I tweaked it just a wee bit.

Pierogi Chowder
Ingred;
2T. vegetable oil
2c. chopped onion
8c. water
3c. diced potatoes
2c. instant potato flakes
2c. milk
1/2lb American cheese, shredded or cubed
6oz wide egg noodles, cooked until tender
salt and pepper to taste

1. Heat a large soup pot over medium heat and add oil. Toss in onion and cook until translucent.
2. Add water and diced potatoes. Simmer until potatoes are tender, about 20 minutes.
3. When potatoes are tender, mash until broken up.
4. Add potato flakes and stir well.
5. Pour in milk and stir until smooth.
6. Stir in American cheese and mix until cheese is melted.
7. Blend in drained noodles and add salt and pepper to taste.

I used 2T. butter and 1T. olive oil instead of the vegetable oil. I used 4c. water 4c. chicken stock. For my instant potato flakes I used Betty Crockers Four Cheese Instant Potatoes. I had some cream that needed used up so I used that instead of milk and I never have American cheese so I used shredded Cheddar cheese. I also used white pepper instead of regular, because Miss M always complains if there is pepper speaks in her soup.

The soup was very very good and will be made many more times in my house. If you are a soup person you definitely need to go check out that soup blog she has many many great looking recipes, there are several there that I can't wait to try.

I am going to enter this in the Souper Sunday Soups, that is another great place to go look if you are wanting some new soup recipes to try out.

Black Bean Soup with Mummy Dogs

Another fun Halloween dinner here, did I mention Miss B made me a 2 mile long list of Halloween food she wants us to make??? I need to take a picture of her list, it's 2 pages long and she has teeny tiny handwriting, I would need to make like 4 things a day at least to get through it by Halloween! Any how this was one of her things, the Mummy Dogs, she made them by herself while I made the Black Bean Soup. If you want the instructions for them they are posted on my kid krafting blog.



I am entering this soup in the-

Which has LOTS of yummy soup entries posted every Sunday, I have gotten a LOT of great soup recipes and inspiration over there :)


Fast, Simple Black Bean Soup
Ingred;
2c. chicken broth
1c. drained, rinsed black beans
1/2 c. regular refried beans
1c. nacho cheese sauce
1 pkg microwave steamer corn

Place the broth, beans and cheese in the blender and blend until smooth, pour into a med sauce pan and heat slowly- while soup is heating start your corn cooking in the microwave. Stir soup often until bubbly- place a layer of corn in the bottom of your bowl then ladle the soup on top.
I put a dollop of sour cream on top of mine and I bet some cilantro would have been pretty but I didn't have any :)

Chilly Day Chili with a Halloween twist

We have finally gotten some cooler weather here which has been really nice, I love Fall. It would probably be my favorite Season, the only reason it beats out Spring is because of all the mud then, with all of the cooler weather I have been making soup, almost every night :)
So I decided that for dinner I needed to take a break from soup and make..... CHILI! Lol, big change huh?
My kiddos are Chili fans, and to go with our Chili the girls made some creepy Halloween Spider Bread Sticks, I have directions on how to make those on my other blog.



Chilly Day Chili
Ingred;
1 lb ground burger
1 (29 oz) can tomato sauce
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 can of corn
1-1/2t. chili powder
1-1/2t. cumin
1/2t. oregano powder
1T. onion powder
1t. garlic salt/ or minced garlic

Brown the burger in a large pot, stir in the seasonings. Add in the remaining ingredients, simmer on low for 30-45 minutes stirring occasionally. Serve with cornbread or bread sticks.

Pretty in Peach or was that suppose to be Pink???

I am posting this recipe to enter in Deb's Souper Sunday. Which is really fun, there are always a great bunch of soups, salads and sandwiches posted every Sunday. So if you like soup, and we all know I do, you should go check it out :)

I wanted to try another fruit soup so I tried this one-

Pretty Peach Soup

Ingred;
1/2c. frozen raspberries
3c. half thawed peaches
2T. lemon juice
1c. peach nectar
1c. vanilla yogurt
1/4c. sugar
1t. almond extract

Blend together the peaches and lemon juice.
Add in the rest off the ingred. EXCEPT the raspberries.
Blend until smooth.
Put some frozen berries in the bottom of your bowls/cups- 6 med sized.
Pour the soup over the berries, then garnish with a couple on top.

Now I have decided that fruit soups are a lot like fruit smoothies,
and I think I am over my fruit soup phase for now :)
This was really yummy, I tested it out on my guinea pig first, um I mean daughter.

And not only did she like it, she did this-

Then she asked " Can I have some more?"
Ahhhh the music to every Mom's ears.

I have started a couple of other blogs, one is for kids Crafts and the other one is about Herbs, Natural Healing & products. I have buttons for them on my side bar if anyone is interested in checking them out.

Best Clam Chowder I ever had

I love soup, it's pretty much my favorite thing to make or eat. When we eat out I usually order a bowl of soup, French Onion or Clam Chowder- my top 2 favorite soups. Now French Onion I have made, got it down pat actually. But for some reason Clam Chowder has always seemed like something to complicated for me to mess with.
So every once in awhile when I get hungry for it & will pick up a can, no favorites, at the store and heat it up. Which is fine, BUT I am not a big fan of canned or pre-pkged foods so I usually end up a little grossed out from this. A few weeks ago when I borrowed a soup cookbook from the library I marked a few of the Clam Chowder recipes and decided to give it a try. I kind of combined 3 different recipes in to one here, just taking what I liked from each one. This soup was WONDERFUL, seriously I have never ever had a better bowl of Clam Chowder in my life, & from start to finish it took me no more than 30 min.

Clam Chowder with Mushrooms

Ingred;
1-6.5oz can of minced clams, drain juice & set aside
4 med potatoes, peeled & cubed
1 small can cream of mushroom soup
1c. evap milk
2c. water
2T. onion powder
1/2t. garlic salt
1/2t. pepper
2t.dried parsely

Bring water and clam juice to a boil, add in potatoes & onion powder, simmer for 15 min. Stir in the remaining ingred. and bring to a boil. Remove from heat and serve.

Next time I make this I will be adding 2 stalks of celery, minced.And fresh parsley instead of the dried. Also for someone who didn't want the mushrooms in it you could use cream of potato soup or a roux.

Chilled Cantalope Soup

The kiddos and I enjoyed the Rhubarb soup so much I thought we would try another chilled fruit soup.

Chilled Cantaloupe Soup
Ingred;
1 med cantaloupe, cubed
2c. orange juice
1T. lime juice

Blend cantaloupe and 1/2c. orange juice in a blender or food processor until pureed, Stir in remaining orange juice and lime juice. Chill for at least 2 hours.


This soup was very pretty, but the taste was kind of odd. Except for my little 1 year old niece who couldn't get enough, we all couldn't decide if we liked it or disliked it. It seemed like it needed something more, like mango or some kind of spice.
I don't think I will be trying this one again though.

Spiced Rhubarb Soup and a Lovely Blueberry Coffee Cake

This is my very first attempt at a chilled fruit soup and it was just lovely.


Spiced Rhubarb Soup
Ingred;
4c. Rhubarb, diced
3/4c. sugar
4 cinnamon sticks
1t. whole cloves
1/4t. salt
3-1/2T. cornstarch
1 lemon slice
vanilla yogurt

Bring 3-1/4c. water, rhubarb, sugar, cinnamon, cloves, and salt to a boil. Simmer for about 20 min. Strain off pulp and return liquid to pot, bring to a boil, mix corn starch and 1/4c. water and whisk in. Cook until thickened, place lemon slice in bowl and pour hot soup over it. Cover and chill 3 hours. Garnish with yogurt.

This is my entry for Kahakai Kitchen's
This was delicious, we really enjoyed it. Mr. K my little experimenter wants me to try making rhubarb jello, he is becoming a big rhubarb fan apparently :)

Also here's picture of the Blueberry Poppyseed Coffee Cake the recipe for this is on my Muffin post.

Easy Peasy

The other day I stumbled across a recipe for potato soup that called for mashed potatoes & cream of chicken soup??? Odd right?
Now this was about an hour before dinner time and I had no idea what I was going to make. Also I had about 2 cups of mashed potatoes left over in my fridge from making Donna's Pierogies, which BTW were really, really good- Thank You Donna!
So I thought why not give it a try. It turned out pretty good. Now the original recipe was from The Ultimate Soup Book from Readers Digest. But me being me I am unable to follow a recipe exactly, I am a tinkerer. So this is quite a bit altered from the original. And there would be a picture but I was feeling really lazy and figured I would take one and add it in here next time I make this. And there definitely will be a next time.

Super Fast Bacon & Potato Soup
Ingred;
1/2c. cooked crumbled bacon pieces
1/4c. minced green onion
2 cloves minced garlic
2-3 cups mashed potatoes
1 small can cream of chicken soup
1 can of corn
3c. milk
1c.shredded cheddar cheese
salt & pepper

Heat bacon, onion and garlic in a large pot. Add in the potatoes, soup, corn, milk and cheese. Whisk together and cook until hot and bubbly.

That my friends is it, within minutes you have hot, delicious potato soup. I was impressed I tell you.

Chicken Tortilla Soup

This is the first time I have made this, so I will need to do a bit of tinkering I think. It was pretty good, not quite perfect yet though. I am entering this in the Souper Sunday over at Kahakai Kitchen. :)

Chicken Tortilla Soup

Ingred;
8c.chicken stock
3c. shredded chicken
3c. corn
2 cans black beans, drained
1 large jar of salsa
1/2c. diced onion
1/2c. diced carrots
2 cloves minced garlic
2T. tomato paste
3T. corn starch+ 1/4c. cold water
cumin
chili powder
salt & pepper
minced cilantro
sour cream
tortilla chips shredded cheese

Saute onions and garlic in 1T. olive oil, add the chicken broth. Bring to a boil and add chicken, beans, corn, carrots, salsa, & tomato paste. Simmer for at least an hour, season to taste. Stir in the cornstarch/water and simmer 30 min.
Place some crushed tortilla strips in the bottom of your bowls, ladle soup over. Serve garnished with cilantro, sour cream, tortilla strips and shredded cheese.

Tasty Soup & Wontons

I felt good enough to make up a yummy batch of soup this afternoon, I had a some spinach that needed using up.

Tortellini Soup

ingred.
8c. chicken broth
1pkg frozen cheese tortellinis
1/2c. chopped spinach
2T. minced basil
1/4c. each- diced celery & carrots

Bring the broth to a boil, add all remaining ingred. Simmer for about 30 min, until carrots and celery are cooked.


Now these little wonton cigars were fun and easy I am going to be working on different fillings for them, this time I made them with plain cream cheese and dipped them in sweet & sour sauce. I threw some in the freezer to see how well they hold up & rebake later. I hope this all made sense cause I'm still loopy :)

Dinner, Dinner, what's for Dinner.......

I have been slacking in the dinner making department lately, in fact I think they might have fired me if they had that option. I haven't had a lot of desire or enthusiasm to make much of anything. But today, after a trip to the grocery store, I decided to make a soup that I have had on my mind for awhile.

Chicken & Orzo Soup

Here is our line-up of suspects-
Here I have my kitchen slaves pulling the stems off of the spinach, muhahahaha!

(See how scared the little one is, she knows I mean business)And while they did that I took a break and ate some of these, the bottle was already almost empty when I started, I swear.
Now surprisingly the Kiddo's all gave this a thumbs up, I did suspect I might have a bit of a fight what with the spinach floating in their soup, but they all ate it right up. I must say bribing them with fortune cookies probably helped ;)

My only problem with this soup was that there were no leftovers for my lunch tomorrow :(


Chicken & Orzo Soup

Ingred.-
8c. chicken broth
1c. orzo, uncooked
1/4c. minced fresh parsley
1c. cooked diced chicken
1c. chopped spinach

Bring your chicken broth to a boil, add in the remaining ingred. and simmer for 15 min.
Enjoy, this served my Family of 6 perfectly.

Tomato Basil Bisque

I have been hungry for soup, & I wanted something quick. So I decided to make Tomato Basil Bisque. Aren't I A good rymer person ;)
So here are the Ingredients-
Here we got her cookin-After blending it up with my immersion blender, I put it in a bowl with a circle of Havarti Cheese, cause I always have to have cheese with my Tomato Soup.
And my quick version of grilled cheese, my leftover Asiago Cheese Bagette bread toasted with Havarti on top-
Miss M approved-
It smells pretty good in here today! :)

Tomato Basil Bisque
2 cans diced Tomatoes with Garlic & Basil
1c. Veggie/ or Chicken Stock
1c. Cream
2T. Butter
1T. Sugar
Salt & Pepper

Stir the Tomatoes & the Stock together in a pot, bring to a boil. Turn the heat down
and simmer for 10 min. Stir in the Sugar, reduce the heat then add the Cream and Butter.
Stir until the butter is melted. Blend soup until smooth, season to taste. And enjoy!

3 Recipes & a Picture

Leftover Beef Stew

Ingred-
Leftover Beef skewer ingred.
Leftover Vegie Tray remains
Water to cover

Cook on low all day, than enjoy :)



I had a lot of leftover vegies and beef chunks from our BBQ so I threw it all in the crockpot the next day for dinner. Yum :) Things were so busy that I didn't get to take any food pictures but I have a couple recipes for you.

Super easy crock pot shredded BBQ Chicken

Ingred.
5 frozen chicken breasts
1-2 bottles bbq sauce

(how easy is that huh? :)

Now I put my ingred. in the crock pot the night before, about 11pm, on low and left it overnight. At about 11am I opened it up, removed the meat, shredded it with a fork, then added it back in for a couple more hours on low. Because the chicken was frozen I didn't add water, I didn't want it to get too runny. It was perfect served on large kaiser buns. There was none left after the bbq.

Now for dessert my Hubby wanted Tiramisu, But I couldn't find ladyfingers when I went to the grocery store that usually has them & I didn't feel like driving all over looking for them so I concocted my own recipe that my sis named-

Black & White Trifle

Ingred.-
1 pkg chocolate wafer cookies
1pkg softened cream cheese
1 small pkg white chocolate instant pudding mix
1/2 cold milk
2 containers cool whip

Beat the cream cheese, slowly beat in the pudding mix, then the milk.
Beat until smooth, fold in 1 cont. of cool whip, whip it :)
Place a layer of cookies on the bottom your trifle bowl, add a layer of the cream cheese mixture, than a layer of cool whip, than a layer of cookies. Repeat until ingred. are gone.
Top with crumbled remaining cookies and keep overnight in the fridge.

This turned out really good, next time I make it I think I will double all my cream cheese ingred. except the cool whip. The way it was it only went about 3/4 the way up in my bowl. Because it sat overnight the cookies softened up, this reminded me of like a cookies & cream pudding or ice cream. Yummy :) Next time I will take pictures I promise!

Potato Soup with Focaccia

Here is my soup for this weeks Souper Sundays
I have been making this soup since I was 12, it's one of my families favorites. One of my favorite things about this soup is how easy & simple it is, as long as I have a bag of potatoes and some kind of milk I can make this soup. Now if I were making this just for me I would add celery, the kids (& Hubby) out-voted me on this one. Darn it!!

McFarland's Potato Soup


Ingredients;
1- 5lb bag of Potatoes, peeled and cubed
Water
1c. cubed Ham
1c. Corn
1c. Cream
1/2c. Butter
2T. Parsley
1c. shredded Cheese
2T. Alpine Spice/ or Salt & Pepper blend

Place your potatoes,ham & corn in a large pot. Add enough water to cover those ingredients. Bring to a boil, turn heat down, stir in the parsley, simmer until the potatoes are tender about 20-30 min.
Remove from heat add butter, cheese and cream- you can substitute marg, for the butter, and reg. milk, half 'n half or canned milk for the cream.
Now I get to use one of my absolute favorite kitchen gadgets- my immersion blender- here it is- The Star *******

Here is the soup before I use my Star-


Here is the soup after-

Nice & thick & creamy, yum.

Now the Focaccia recipe I got from Allrecipes.com, it's not the best I have ever had so I decided not to post it, but if you wanna check it out you can go there :)

So here we have the finished product, Potato Soup with Focaccia-


If you get a chance you should go check out the Souper Sunday Blog, she made a beautiful soup there Sunday :)
Happy Monday All!