Month: January 2021

Turkey Minestrone

Turkey Minestrone

Do you have a container of frozen turkey from the holidays in the freezer?

Just a short drive from our house in Colorado Springs is our favorite Italian market and deli Mollica’s, which is perhaps best known as a popular, packed lunch spot on Garden of the Gods Road just west of I-25. Mollica’s is the happy kind of place that still serves old school “red sauce” meals like spaghetti and meatballs or a very good lasagna (all made with fresh pasta) as well as yummy pizza and calzone — though I couldn’t call it a “pizza place.” A large part of the lunch menu has always been devoted to stellar sandwiches (think grinders from house made sausage, scratch meatballs, heroes, and hot Italian beef) and a full line of filling salads that of course are served with fresh bread and butter. While I’m ready to eat anything Mollica’s makes –check out their dinner specials, too — I nearly always choose a salad because I can also get a cup of their minestrone–a simple and herby vegetable soup that just hits the sweet spot in my tummy. Occasionally I wonder why I don’t make some minestrone at home, but for some reason, I rarely do. That just changed.

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Two Cheese-Broccoli Soup

Two Cheese-Broccoli Soup

Staffordshire CALICO blue plate and bowl

Sometimes I know a couple of weeks ahead what’s coming up on the blog. Occasionally I even cook, write a recipe, take photos, and keep a post for the next season. For the last year, however, I have mostly begun working on the next week’s food within a day or two of the last post, photographing, writing, editing, and rewriting right up until my usual, but occasionally fluctuating deadline. In this case, the “Frozen Bailey’s Mochaccino” (Did you make it?!) wasn’t dry on the page before I was making this soup. I was interested in and then thoroughly inspired by a post of Nigella Lawson’s, “Broccoli and Stilton Soup” on twitter. (I’ve just looked back at it and see she’s even encouraged readers to use whatever cheeses they have on hand — just as I do here! Great minds think alike đŸ˜‰ ) There was literally and figuratively a bunch of broccoli in the fridge and broccoli cheese soup of some sort, if not totally blue-cheesy, was sounding good for Meatless Monday. Well, the soup was grand if I do say so myself. I even had the recipe written and some decent photos in the can. I did, however, forget to note a couple of key elements like the weight of the broccoli, for instance. Hello, honey!! No choice: I re-ordered the ingredients, made the soup a second time (now as a first course before mushroom pork chops on date night), followed my own recipe weighing everything, and got it all straight for you.

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Frozen Bailey’s Mochaccino

Frozen Bailey’s Mochaccino

For some believers, Christmas only begins December 25. I’m one of those or rather, I work at it. The world often conspires against me, I think. Still, the tree stays up until the Wise People arrive on January 6 (Epiphany) and you can bet there are still Christmas movies for husband Dave and me to watch until then. (We still have “Christmas with the Kranks,” “Christmas in Connecticut,” and “Fred Claus” — at least — to go.) So while other folks have frozen their hambones and relegated the Christmas lights to the dusty garage attic, there is still a (no longer quite so fresh) plate of cookies on the counter, holiday candles lit nightly, and we are committed to enjoying it all for a few more days. As one of my favorite cook-writers Dorie Greenspan said in yesterday’s NYTimes Magazine, introducing her recipe for Mulling-Spice Cake with Cream-Cheese Frosting, “Like most people, I’m sad this year.” I get it. Me, too. I was so glad for Christmas to come along in the midst of all the angst and division and fear — even if it arrived without all the regular bells and whistles. I guess I want it to last as long as it can. For there to be candy canes, inflatable Santas, cheese spread with crackers, and carols booming for just a bit more time. To look out on my deck and still see the colored lights if I wander up in the middle of the night…

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