Hello again and welcome to my humble home. Join me as I make today’s soup that was chosen from our, soon to be published, Cookbook. The Cookbook, and all of its scrumptious recipes has been submitted and is in the process of publication. I did have a slight snafu, in that I forgot to get release forms from the 5 different artists that have illustrations within the book. However, it was only a temporary delay, I obtained all of the Art Release Forms and submitted them, so we are good now and publication is in process.
I think that one of the wonderful things, about these illustrations, is that we have three young people involved in showing us their talent. Their ages are 15, 10, and 7 years old. Each one is awesome, just as fabulous as the two adult contributors.
Today I will be making “Yummy Vegetable Soup”. A recipe that was contributed by Marcy Effinger, one of our artists at the Wishing Spring Gallery. It calls for a good variety of vegetables. Lucky for me that it does not call for lima beans. One of the few foods that I am not fond of. While I am preparing this recipe, let us discuss last week’s recipe.
If you will recall, last week I made “Apple & Butternut Harvest Soup”. A recipe that was contributed by Dione Doty, also a member of the Village Art Club which owns and operates the Wishing Spring Gallery. Since it was also Easter, I really wanted to throw some diced ham into it, but I restrained myself. I kept to the recipe.
The recipe called for 6 cups of butternut squash, I had purchased 2 smaller ones and it worked out perfectly. The recipe also asked for 3 Granny Smith apples, which turned out to be right around 4 cups chopped. I actually managed to char the poblano pepper under the broiler in my toaster oven without burning it. (That in itself is a feat, I am a very decent cook that burns toast all of the time). I must say that the aroma that filled the kitchen was absolutely wonderful. I think that the combination of the apple cider and spices are what did it, I could barely wait to taste the final product.
As I was just getting ready to process the soup in my blender and noticed that the recipe does not tell us to add the charred, peeled, deseeded, and chopped poblano pepper to the soup. Therefore, I stirred it in just before processing. I processed it, about 1/3 at a time, and put back into the soup pot. The recipe called for adding salt if needed, and I did not think that it needed any at all, so I left that up to each individual. The poblano did add a very nice bite on the tongue to this marvelous soup. In fact, I am going to call last week’s soup very delicious.
Back to our discussion about the Cookbook. Because of the Cookbook slight delay, we may not receive it before Mother’s Day Sunday. One of the Cookbooks would be a perfect gift. However, you may still order a copy in advance for a $5 discount, until April 25th, which includes free shipping and delivery. If we do not receive the Cookbooks before Mother’s Day, we should receive them within a day or two after.
The Cookbook also includes free access to an E-book of all the recipes. Another bonus included is an E-zel that is included in the book, so that it will standup on your counter to read as you prepare one of the fabulous recipes.
Again, the whole purpose of the Cookbook Fundraiser is to use the proceeds to help offset our material, operating costs, and expenses, so that we may continue passing on 100% of the money that we raise through sales of our beautiful handcrafted ceramic bowls.
. See you back here next Sunday and as always, I invite your comments and questions, even criticism is accepted.
See y’all next Sunday, until then, do not be afraid to try something new and different.