Feast

National Soup Month

National Soup Month

National Soup Monthanuary is National Soup Month, as many of you may know!  But, did you know that it is also National Soup SWAP Month?  Much like a cookie exchange, you make a large batch of “liquid comfort” and exchange with friends.  See Soup Swap for How-To ideas.  Don’t be confused, National Chili Month is October, so put away the cornbread and cumin!

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Excitement for Leftovers

Excitement for Leftovers

Excitement for LeftoversAre you excited for Thanksgiving leftovers?  I've included a few borrowed soup recipes to choose from.  I particularly enjoy adding leftover mashed potatoes to classic chicken (or leftover turkey) soups; after stirring them in, the soup is creamy and hearty.

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Bacon Butternut Bisque

Bacon Butternut Bisque

Bacon Butternut BisqueA beloved recipe, this Bacon Butternut Bisque was created by Chef Richard Scarzello.  It presents thick and rich flavors and has become a staple item for the Sugarbush Resort après ski crowd that comes for excellent food and entertainment at “The Big Picture,” a movie theater, event space and fulltime restaurant in Waitsfield, Vermont.

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Pickling and Preserving: A Canning Experience

Pickling and Preserving: A Canning Experience

A Canning ExperienceRecently, with a couple of new Vail Valley friends, I pickled and preserved for the first time.  We chopped and diced, sliced and peeled many different vegetables and fruits for our canning extravaganza!  We started with pickling: bread and butter style, as well as not-so-ordinary dill.  Next, we aimed to make some jam – triple berry and strawberry, primarily.

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