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Since moving to Florida I have gotten away from one of my most favorite things – soups. Soups of any shape and form. Hot – cold does not matter to me. But I saw this recipe in a Keto magazine and had to come up with a version of my own. From my first cooking lesson I found I was just not good at follow a recipe exactly as they are given to me. I think that is my am a sad, sad baker. Do not get me started on those stories. But I promise I am going to try really had to be a better baker.
So I haven’t entered a post nor a recipe in some time now. Lots of cooking, celebrating , company and now it is time to get back on course. The party was a success. 60 guests and no one complained about the food or drink. I am sharing the menu and will share additional recipes soon. I mix do aheads( freezing and doing the day before), lasts minutes (keep these to a minimum) and a touch of store bought ( I can make marinated olives myself but why should I do it all.) I like to pick my battles. If I pick less make aheads and have to do lots of last minutes that mean I have to rely on good quality products to step in for me. I don’t like to do that 1. it isn’t mine and 2. it can cost more and then the budget is a mess. I don’t like either of those things. I can be a little on the controlling side and those both rub me the wrong way.
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