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While I haven't had a chance to share my 2013 plans quite yet, I have one that's already underway. A soup a week until this spring. The first week's soup was the the chicken chili I shared in my last post. This week's was Kale and Potato Soup with Sausage adopted from Food & Wine Magazine


  • few tablespoons of olive oil 
  • 1 pound chicken sausage (Trader Joe's Roasted Garlic in my case)
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 2 quarts water
  • 4 cups veggie broth
  • 1.5 teaspoons of salt
  • 1.5 pounds of red skin potatoes, cut into 1/4 inch pieces 
  • pinch of red pepper flakes 
  • 1 - 10 oz. bag of kale, shredded
  • 1/4 teaspoon ground black pepper 


  1. In a large pot, heat the oil, add in the sausage and cook until browned (roughly 10 minutes). Remove from heat and slice. 
  2. Add the onion and garlic to the pot and cook about 5 minutes, stirring to make sure neither burn.
  3. Pour in the water, broth, and salt and bring the temperature up to boil the soup. Once boiling, add in the sausage, potatoes, and red-pepper and lower to a simmer. Cook, partially covered for 2-3 minutes.
  4. Toss in the kale and bright the soup back to a simmer. Cook, partially covered for another 6 minutes ( or until the kale and potatoes are tender). Stir in the black pepper. 

Makes 6 generous servings. Tastes better the next day.

A tale of two soups.

A tale of two soups.

Wrapping it up.