October keeps me so busy.
These kids are so worth the crazy schedule, early rehearsals, football games & competition weekends.
We get the best sunrises out in the Valley!
This has definitely been a season to focus on the sunrises.
And I've probably had way too much fun using the Camera+ app on my iPhone. Fun!
Now that October is almost over, its time to head back into the kitchen.
Fall weather & planning menus for the Holidays makes me think of my Granny. When it came to Gran, recipes were memories & memories are recipes.
This is my favorite memory.
Italian Sausage Artichoke Soup
Serves 4
1 large can diced tomatoes
2 cans quartered artichokes
1 pound Italian sausage - chicken, turkey or pork, ground or links, take your pick
1 yellow onion, diced
1 teaspoon garlic
1 teaspoon oregano
1/2 teaspoon red pepper flakes
Heat a teaspoon of vegetable oil in a skillet, cook onion with a pinch of salt until it begins to soften, about 2-3 minutes. Add the sausage and red pepper flakes and saute until cooked through. If using ground sausage, leave in bite size chunks. If using links, roughly chop or slice them when they are browned and finish cooking until they are no longer pink. Drain sausage and set aside.
Meanwhile, in a large stock pot or crock pot, heat the tomatoes, artichokes, garlic and oregano. Set the crock pot to medium or low for six hours, then to the warm setting until you are read to eat. Add the sausage to the pot and simmer for at least 30 minutes. Serve hot!
Enjoy this soup with a fresh slice of whole wheat bread and a sprinkle of parmesan cheese. If you don't want your soup to be so spicy, go easy on the red pepper flakes. This soup is always better on the second day, so make up a double or triple batch for excellent left overs. Mix and match sweet and spicy Italian sausage, have fun and make your own memories.
What are your favorite memories?
