There’s no confusion about soup.

Is it me or does this time of year cause a lot of anxiety and confusion?  I went to the mall yesterday to just look for a skirt for Autumn’s band concert.  The mall had Christmas decorations up. Christmas music was playing. SANTA WAS ALREADY THERE! When the hell did Santa get to the mall?  It used to be a big production! Is it Christmas season already? I missed the turkey. I’m so confused.  And then I get all anxious because all the decorations and music and Santa make me feel like I’m super behind!  I haven’t started shopping.  I may have thought about it, but nothing is purchased. I don’t have room for the tree. I don’t have my 25 Days of Giving plan together yet. I still have “It’s ____ Days Until Halloween” sign up for Pete’s sake! Don’t get me wrong I LOVE THE SEASON. When it’s appropriate; like after Thanksgiving. Oh! And fuck you Hallmark Channel for sucking away all of my free time. I effing love all of those stupid Christmas movies.

Rant over.  What’s going on in our neck of the woods you ask? I mean, it’s been a while since I’ve been on here. You can thank Hallmark. Just kidding! Luckily for you, you haven’t missed much. I’ve been behind the camera a lot over the past few months. It’s a lot of work but I love it! I’m working on a blog page showcasing my work. That certainly is a work in progress. I took a WordPress class. I haven’t taken a class in years! All it did was just prove I have a lot of work to do to make my blog awesome. I’ve increased my gym schedule. Trying to get a rockin’ bod for 2016. Probably should stop eating the Halloween candy eh?

Ms. Autumn is fantastical.  She’s kicking 5th grade butt. French Horn is going well. She was invited back to Solo Fest in January.  I’m super proud of her!

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Although here where I live it’s been unseasonably warm, which is fine with me by the way, it will soon get chilly. I found (via my inbox from a coworker at work, thank you Taste of Home) this soup over the summer and tried it the first cold day in the autumn.  It’s delicious. All 3 kids, and the ol’ man love it.  It’s perfect for a cold day.  I’ve altered it a little since I like my veges.  You know, rockin’ bod for 2016.

Italian Tuscan Soup

  • 5 Italian turkey sausage links without the casings
  • 2 Onions, small and chopped
  • 6 Garlic cloves, minced
  • 32 oz Chicken broth, reduced sodium
  • 1¾ C Water
  • 2 Cans (14½ oz) Diced Tomatoes, undrained
  • 2-9oz packages Cheese Tortellini, refrigerated
  • 1-6oz package Fresh baby spinach, chopped
  • 1 Medium Zucchini, cubed
  • ¾ tsp dried basil
  • ¼ tsp pepper
  • Shredded Parmesan Cheese
  1. Crumble sausage into a Dutch oven; add onion.  Cook and stir over medium heat until no longer pink.  Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  2. While it’s coming to a boil, in a separate fry pan, lightly saute the zucchini, for about 5 minutes, or until softened.
  3. Back to the soup. Add tortellini; return to a boil.  Add the zucchini. Cook for 7-9 minutes or until the pasta is tender. Stir occasionally. Reduce heat; add the spinach, basil, and pepper.
  4. Cook 2-3 minutes longer or until spinach is wilted.
  5. Serve with sprinkled cheese.

 

italiantuscansoup

 

italiansoupcollage

National Spinach Day?

I quit cold turkey. It’s been 4 days.  Four. Cuatro. Quatre.  It’s been four days without a single chocolate chip.  It may not seem like a lot to you, but to me?  Oh, stop with your eye roll, you judgmental bastard!  I realize there are bigger real world problems out there. But, seriously, I’m ready to punch someone in the throat.  Like the ol’ man perhaps? He had the nerve to buy Chips Ahoy! cookies, without the decency to hide them from me. Asshole.  Testing my will power is not love.  It’s torture. I have plenty of internal struggles with “eat or not to eat”. Don’t make it worse by teasing me with the goods! When it comes to chocolate chips or chocolate chip cookies, I have ZERO control. Cake? Pie? Ice cream? Chips?  I can say no to it all.  Having chocolate chips or any of their accomplices is like stocking up the liquor cabinet with alcoholic in the house.  I. Will. Not. Break. Down.

Enough of my whining.  Rumor has it that tomorrow is National Spinach Day.  I’m not entirely sure why we need a National Day for Spinach, but we do.  Luckily for spinach, it’s delicious.  And Popeye seems to like it, so I guess it’s worthy.  Since I’m Striving for 5 and all that fun stuff, (Go Team Go!) Campbell’s has a fantastical spinach and mushroom frittata that I made a while ago.  Easy, and the kids like it. Well, 2 of them did. I will give you a penny and a half if you can guess which one didn’t.  Heaven forbid they saw the microscopic mushrooms in it. This would make a great Easter brunch recipe! Just don’t tell the kids there are mushrooms. Or Spinach. Nevermind.  Serve it at the adult table.  Or call it just a Frittata.  It’s all in how you spin it!

Spinach and Mushroom Frittata 

  • 10 Eggs
  • 1 Can cream of mushroom soup (used the 10¾ oz size of 98% fat free)
  • 1-10 oz pkg Frozen chopped spinach, thawed and well drained
  • 1.5 C Shredded Swiss (honestly I probably used closer to 2 C, since ya know, I used almost fat free soup, lol my logic kills me)
  • 1/2 tsp Ground black pepper
  1. Heat oven to 375°F.  Spray a 12x8x2 inch baking dish with cooking spray.
  2. In a large bowl with a whisk, beat the eggs.  Stir in the soup, spinach and 1 cup (or so) of the cheese and black pepper.
  3. Pour the mixture into the prepared dish.
  4. Bake for 35 minutes or until the eggs are set in the center.  Sprinkle with the remaining cheese.  Let stand for about 5 minutes until the cheese melts.
  5. If you make this the day before, refrigerate until you are ready to use.  Let it sit out for 30 minutes to get to room temperature.  Then reheat in a 350°F oven for about 20 minutes.

spinach frittata