Disclaimer: I do not have ADD. I do not know why this blog post is all over the place. But it is. Apologies in advance. Read on at your own risk.
Barista Coffee School is in my future.
I’m sure that I could change the world for the better as a barista. One cuppa Joe atta time. ☕️ By the end of the this blog post, you’re going to be so happy that I learned how to insert emoji. On the Mac, it’s Control Command Space Bar. You’re welcome.
I think a coffee shop in the back room of my library would be completely appropriate. Who needs speech anyway (sorry, Katie). It’s not you or Dina, you two are wonderful neighbors to the library. It’s just that I believe that the whole faculty would benefit from Monday morning espresso and a seasonal scone selection. Sorta building on the Barnes and Noble concept, except the library materials are free. Yes? Can I get an AMEN?
I’m also wondering if I can fit an espresso machine in the master bathroom? It’s the only spot we have left in the house and it would be just so convenient. I could barista immediately upon awakening. Logical. Keep my Barista Coffee School skills fresh. And this, so soon after I said No More Kitchen Gadgets. Good one.
I had an epic disappointment yesterday. A house that would have been perfect for my commercial kitchen went for foreclosure and I missed it by about 12 hours. What an emotional rollercoaster.
And then there’s this: I waited to hear about school closings, and our district was supposed to be open. So I canceled my hair appointment and made the 8 dozen cookies I needed for an after school activity, Books Before Bedtime, then school closed.
Now, don’t get me wrong I like cookies. But wth? My principal, Tara, is going to buy them anyway. God love her.
I can’t decide whether to just go ahead and grieve the loss of my summer vacation or just enjoy my impromptu winter vacation. I think I’ll go with the latter, since there is absolutely, positively nothing I can do about the former. There’s a lot of snow, and only so many places to put it.
I don’t know whether you know about this, but I have an Italian penpal. She now lives in Norway, but she’s originally from the beautiful island of Sardinia. Here are a couple pics I borrowed . . .
Google it if you’re unfamiliar. I’m talking one of the most beautiful places in the world. . . but anyway, Elisabetta and I have kept in touch since 8th grade, Miss Bond’s French class. That’s about 30 years! We even met in NYC about 10 years ago and spent about 10 days together. We stayed in a youth hostel and shared a shower with strangers. That sounds strange, but it’s true! Good times, I tell ya.
Anyway, when I made Zuppa Toscana this weekend, I was thinking about her and wondering what other amazing Italian recipes she knows and if she could make a list, then I checked Wikipedia and saw there are so many! Many of the Italian soup recipes date back thousands of years. Now, that being said, I’m not really a fan of Olive Garden or many chain restaurants. I always think the food is loaded with salt and comes in frozen; they just thaw it and stick it in the microwave, so I rarely eat at chain restaurants. But this soup is enormously popular and loaded with kale (which makes me feel amazing) so I tried it.
Well, no wonder this recipe has been around for a bazillion years and Olive Garden is a multi-million dollar chain. It’s incredibly easy to make and tastes crazy good.
I got my recipe from Pinterest. Here’s a wonderful blog called Alaska from Scratch and I linked the recipe for Zuppa Toscana or Creamy Kale and Potato Soup with Italian Sausage. I’m so excited to share this recipe with you!
I don't think I've ever eaten Zuppa Toscana at Olive Garden, but if their soup is this good, no wonder it's a multi-million dollar restaurant chain. I love this stuff!!!
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 2 quarts
- Allergens : dairy
- 1 lb of Italian Sausage - browned
- 1 Tbsp of EVOO
- 1/2 tsp red pepper flakes - more to taste (be careful!)
- one onion - diced
- 3 cloves of fresh garlic - crushed
- 64 oz low sodium organic chicken stock - (2 boxes or one box and sub water for the other half)
- 5 - 6 russet potatoes - sliced very thin
- 2 - 3 cups of chopped kale
- 1 cup of heavy whipping cream
- freshly shredded parmesan - for garnish
- salt and pepper to taste
- Heat the EVOO in the bottom of a large French oven and brown the sausage.
- Add the red pepper flakes and the onion and garlic, saute until the onions are clear (no crunch!)
- Pour in the chicken stock (you can sub water for half of the chicken stock if you want).
- Slice the potatoes on a mandolin, carefully, very thin. Add the potatoes, bring to a boil and cook until just tender.
- Add the kale and the heavy whipping cream. Serve with freshly shredded parmesan cheese.