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.

 

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Zucchini Fritters and Puppies

Wow.  Has it been 2 months since I’ve been on this thing? Seriously, where does the time go?  Somehow I’ve missed the whole month of August.  We’ve made it through summer school, the 2015 soccer season and camp. We had a death of a puppy, then we acquired 2 more puppies. Now it’s already autumn.  And who doesn’t love Autumn?

I’ve never had puppies. Ever. Dogs really aren’t my thing. But the kids were super sad about the passing of Tinkerbell. We went to the pound and we looked. We found a little one named Diva. I wasn’t opposed to Diva, but she was adopted before we got the chance to. For the record, the idea of brand new, fresh out-of-the-womb-puppies wasn’t even run by me. These puppies that we have are little, and not trained. They are like babies. They whine, and cry and shit every where. The kids will take care of them he said. The kids. The same ones who simply can’t put their dishes in the dishwasher are going to train and take care of the puppies? Diva was trained, just saying.  These puppies, albeit very cute, are a pain in the ass. I’m going to leave it at that.

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Kids are back at school! Who else is doing a little dance? I love the start of school.  It’s like New Year’s Day. Everything is fresh and new.  This year we have a senior, a junior and a 5th grader. Already Ms. Autumn in the 5th grade, with the attitude of the senior. Seems like yesterday she was just starting kindergarten.  Who am I kidding?  It seems like she was just a baby! The school gives the 5th graders an iPad this year.  Who on this planet thinks it’s a good idea to give her an iPad? She’s cute, and smart; but she is as clumsy as clumsy can get. Why?  Why do they do this? And yes, I took out the insurance. And yes, I’ve already started saving for the deductible.

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It’s fall.  I’m so excited for football, and Halloween, and falling leaves and crisp mornings. Don’t forget pumpkin. Pumpkin every-freaking-thing. But I’m not quite done with summer.  A co-worker of mine put this recipe in my inbox.  I think I’ve made it a half dozen times since. I added corn once to it even.  It’s a nice light, fresh side dish. So delicious!  And I know you still have a zucchini or two lying around.

Zucchini Fritters

  • 1 1/2 lbs   Zucchini, grated
  • 1 tsp. Salt
  • 1/4 C All purpose flour
  • 1/4 C Parmesan, grated
  • 2 Cloves Garlic, minced
  • 1 Large Egg, beaten
  • 2 Tbsp Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for at least 10 minutes.  Using a clean dish towel or cheese cloth; drain completely. I mean, really make sure it’s dried completely.
  2. In a large bowl, combine zucchini, flour, Parmesan, garlic, and egg; season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat.  Scoop tablespoons of batter for each fritter, flattening with a spatula.  Cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook the other side, 1-2 minutes longer.
  4. Serve immediately

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