FFwD - Vegetable Barley Soup with the Taste of Little India

Vegetable Barley Soup with the Taste of Little India

This week's French Fridays with Dorie recipe is seasoned with garam masala. I don't care for garam masala. Whole Foods sells it in the bulk spice section so I didn't have to buy much. I knew I wouldn't want to cook with it often. In fact, I was prepared to dislike this soup entirely. So, happy surprise! I actually liked it. I don't love it but I like it.

Its easy to make and Dorie suggests starting with 3/4 teaspoon of garam masala. I kept it there and added quite a generous amount of red pepper flakes. Barley isn't something I normally (ever) cook with and the kind I bought needed an hour to cook. Still it was a simple soup that feels good on an already sore throat (allergy season in Oklahoma). I think chicken or beef would be good  in this and I'm looking for a recipe for beef and barley soup to use up my barley. If you have a good recipe would you leave me a link? Thank you!

Snowshoe Bread

To go with the soup I baked nan from a beautiful book called Home Baking by Jeffrey Alford and Naomi Duguid. This is a beautiful book of home baked goodies from around the world. Everything I've made from it has been delicious!

I'm behind in my blogging! Luckily my cooking is almost up to date but I've been a bad, bad blogger. I hope to be getting back in the groove. These things are hard to predict though!

Love my little RV!

I have one RV trip under my belt! My son and his wife went with me and I was able to manage everything except loosening one cap to empty the septic system. Once I find a new cap I will be ready to try it on my own. Except for backing. I know, I know! Its kind of a biggie but I'll get it figured out.

Happy spring everyone!

FFwD - Only One of Two Tartines

This week's French Friday assignment was Two Tartines From La Croix Rouge. La Croix Rouge was a fashionable cafe in Paris that is evidently closed. I googled it for info and found a page that said closed. Too bad. It sounded like it had everything going for it!

Tartine Saint-Germain

I skipped the Tartine Norvégienne because we don't like smoked salmon. However, the Tartine Saint-Germain is delicious! Since it is such an easy recipe, more a set of instructions, I decided to make my mayonnaise. The only other time I've done this was for Hélène's All-White Salad and people, we loved it! I mean loved it!

The mayonnaise was my favorite part!

Dorie's mayonnaise recipe is on page 490 of Around My French Table. She says use 1/2-1 cup of oil and 1/4 teaspoon of Dijon or more if you like it more 'piquant' and I do! From the previous mayonnaise I learned that salt and pepper are essential to bring out the flavor of the oil and egg so I used both liberally.  Seriously,  you don't need roast beef or smoked salmon or anything else. I could eat it with a spoon!

Delicious with pickles and grapes. Does that sound weird?

We had this for a late lunch with a glass of wine. I admit I love drinking in the day. It makes me feel like I'm on vacation! Okay I just read that statement. Makes it sound like I'm one step away from a 12 step program.

Don't forget to add salt and pepper to the sandwich. They bump the flavor to the next level!

Its one step forward and one step back on the blog relocation and redo! Yep, that means I'm standing in place! And yes, it is frustrating. I WILL be there by Easter and hopefully sooner!

Go to the French Friday website to see what the other French Friday cooks thought.

FFwD - Garbure From the Supermarket

Garubure From the Supermarket

This was good! Gary liked it and said its a keeper. Reading through the recipe is daunting but, really, once you cook the beans and chop the vegetables its pretty simple.  I used a ham bone that I had and it provided so much flavor that the sausage wasn't necessary. I plan to try this with a pork shoulder next time and see if the sausage adds more to the flavor.

I could find no duck confit. Since I was in Dallas I was hopeful, but unless I wanted to run all over town it wasn't happening. Central Market (my favorite grocery store) said they would have more in about a week. That wasn't any help to me though!

Tasty and I'm glad it makes lots!

We've had beautiful weather here in Oklahoma City but it ends tomorrow and we have snow and ice and 7 degree temps in our forecast. I know many of you are having much worse weather. I am SO ready for winter to end!!!

I'm making progress on my blog redesign. I hope to be up and running in a couple of weeks.

We are cooking our way through Dorie Greenspan's Around My French Table. Click the French Friday link to see what the other cooks thought.

Gratuitous pictures of my grandchildren to follow:)

My favorite little lunch partner having pizza his favorite meal. Forever ever he says:)

Our adorable little lady:)

FFwD - Helene's All-White Salad

Helene's All-White Salad

Oh, French Fridayers we lucky Oklahomans can see an END to winter! The rest of you have my sympathy but I am celebrating a break in the cold, ice and snow! Of course, soon I will be cursing the Wind, our next season. In Oklahoma Wind comes after and sometimes during winter.

I liked this white salad but I think I might like it more as a slaw. The celery, mushrooms, Napa cabbage, and Granny Smith apples compliment one another and work best when taken together. Next time I will try shredding or slicing into very small bites. I kept the white theme going with bread and roasted chicken. The salad looks almost colorful in comparison!

This was my first mayonnaise! I loved it and can't wait to try different versions. Mine looks kind of green. That's the California Olive Ranch Extra Virgin Olive Oil. This was one of the products featured at last year's International Food Bloggers Conference. It has become my go to olive oil. The taste is very fresh and not the least over powering. Try it if you haven't already!

In my world there is lots happening. I have a new laptop, I'm moving and redesigning my blog (trying to resolve my identity crisis! More about that later.) I'll go to Dallas Friday for a while enjoying grand babies, our good friend coming Monday. As Marsha used to say "Life is good."

Go to the French Friday site to see everyone's salad!

FFwD - Paris-Brest

When I think of French pastry I think pâté a choux, fruit tarts, small cakes, croissants. Pâté a choux covers cream puffs, profiteroles, eclairs, gougeres. All delicious and special treats for someone living in Oklahoma.

Paris-Brest

I made my first pâté a choux several years ago, 10 maybe. My friend, Marsha, and I were planning a trip to London and Paris.  Gary's dad died and we invited his sister and mother to come with us. We went to a small patisserie for coffee and pastry every morning while we were in Paris. My sister in law would have a fruit tart. My mother in law would have a scone. Marsha and I had croissants. Every day. Funny I came home determined to learn how to make pastries.  I don't know why I didn't decide to make croissants.

Paris Brest is a pastry made to commemorate a bicycle race that goes from Paris to Brest. The circular shape is reminiscent of a bicycle wheel. Its  pretty easy to make. The hardest part is piping out the pastry ring. If you google it you will see some people pipe inside a cake ring. One Dorista, Christy, used mini tart pans. A ring of some sort helps the pastry to rise up instead of spreading out.  Next time I will use a ring of some type.

The pastry cream is easy to mix up. And all components can be made in advance and put together at the last moment.  I made it while Gary's mother was here and the three of us almost finished off the entire Paris Brest! Two small pieces were still good the next day but the Creme had caused the pastry to loose some of its crispness. Still delicious though.

Winter is dragging on for all of us it seems! Snow is predicted for Oklahoma on Tuesday! Ugh....
Go to French Friday with Dorie website to see what everyone else thought about it.

FFwD - Dressy Pasta "Risotto"

Dressy Pasta Risotto
Not a very good photo:)

Dorie says this isn't really a risotto. I guess its called that because the macaroni is cooked in enough broth to mostly absorb into the macaroni instead of the traditional boiling water that is then drained. Fancy mac and cheese is a more accurate description but I like the method and don't object to calling it risotto.

We really enjoyed this. I served it with a salad and bread and it was a delicious dinner. Everyone liked it and the left overs were good the next day too!

Gary having leftovers!

I hope your 2014 is off to a good start! Mine is. Our granddaughter made her appearance in the world today! She is beautiful and mama and baby are fine! To double my pleasure I'm staying with Mr. B while his parents are in the hospital. We went shopping for a present and B chose a bib with flowers.  He seems as in love as the rest of us.....except he'd really like his mama and dada to come home!

AJ trying on my Santa hat as we drive Christmas Eve

Visit all the French Fridays with Dorie blogs to see what everyone else thought. I bet they loved it too!

FFwD - Recipe-Swap Onion "Carbonara"

2 #s of onions ready for the steamer

I seem to be stuck in a pattern of cooking but not blogging! Maybe after the holidays I will get back into the schedule. No, maybe after the arrival of our granddaughter on January 3rd! We are excited to meet her and also to see what kind of a brother Mr. Adorable will be to Miss Adorable! We predict he will be Extraordinary! 

Spaghetti and Onions Carbonara

For this week's French Friday recipe I went the spaghetti route. After a day of baking I wanted a quick and delicious dinner and this was perfect....in my opinion....an opinion not shared by Gary! Gary of 'will eat anything' fame didn't like this! He ate a bit and then went for leftovers! He said he's finally found something that bacon should NOT go on! Unbelievable! His sweet mother is with us and she thought it was good and cleaned her plate. I think she was as surprised by Gary's reaction as I was! Bacon, onions, cream and cheese over pasta? What's not to love?

Merry Christmas to all! Stop by the French Friday page to see everyone else's experience with the recipe!

FFwD - Chestnut and Pear Soup + Muenster Souffle Make UP

This soup is not pretty! I guess that's why Dorie didn't include a picture and I don't blame her! Actually, I didn't know what to expect from Chestnut and Pear Soup but its good. Kind of earthy and kind of sweet and more depth of flavor than I expected.  Gary didn't share my favorable impression. He is, however, impressed that we continue to try making soups out of things that shouldn't be soup. His words, not mine. I came close to chopping off the tip of my pinky while slicing onions! It is SO hard to keep a bandaid on the end of your finger!!!

The Muenster Souffles became Camembert Souffles and they are delicious! Really good with the soup too. My bechamel was too thick and lumpy the first time. So I remade it. I had to crack 5 eggs to get 3 eggs cleanly separated! It wasn't my best day in the kitchen!

This little bundle of sweetness could care less about my kitchen troubles. Give him a piece of peanut butter toast and an apple and he's happy! He makes me happy too!

All the Doristas trials, tribulations, and successes can be found at French Fridays with Dorie.

FFwD - Compote de Pommes + Hurry-Up-And-Wait Roast Chicken

I've gotten behind on French Friday cooking and posting. Hopefully, I will catch up in the next couple of weeks. I lost my friend almost two weeks ago and I'm struggling to move on with my life. I will get there...I just need a little more time.

Compote de Pommes

This weeks Compote de Pommes (French Applesauce) was simple and delicious. I served it as dessert with whipped cream. I've never served applesauce with whipped cream and it was a revelation! Gary and I each had two servings and on the second one I layered the whipped cream with the applesauce and it was even better! I used an assortment of apples left in the fridge and it came out perfect!

Hurry-Up-And-Wait Roast Chicken

Roast chicken was just what we needed for an easy comfort meal. I liked the technique of turning the chicken (although I admit it wasn't easy and involved props to hold it in place) to ensure even cooking. I through a few potatoes and carrots into the pan and we had an easy and delicious dinner.

This post participates in French Fridays with Dorie. Join us as we cook our way through Dorie Greenspan's Around My French Table.

IFBC Baby!

Sorry everyone but I live in Oklahoma. When we hear something like IFBC its assumed to be a sporting conference of some sort so I can't help but yell 'IFBC Baby!' Just as an experiment I tried telling a few fellow Okies about IFBC in Seattle. They immediately think its about basketball but that's a long story and only professional basketball fans would get it. When I say no, their brains go straight to college sports and then a worried, puzzled expression spreads across their faces. Is there a new conference they haven't heard of? Are they out of the loop? Is there something happening in sports that they are unaware of? Rodeo? International Federation of Bucking Critters?

Okay, I know its not nice to tease people too much but as a foodie living in Oklahoma I take my shots where I can.

IFBC is actually The International Food Blogger Conference. This year it will be held in Seattle September 20-22, 2013.  It will be my first food blogger conference ever! I'm kind of nervous but I'm more excited.

I've participated in this group called French Fridays with Dorie since December 2011. We are cooking our way through Dorie Greenspan's cookbook Around My French Table. I've never met any of the other cooks and 17 of our members will also be at the conference! On top of that Dorie Greenspan herself is the keynote speaker! On top of that she is going to meet with us as a group! I know! It just gets better and better! If you are attending the conference you will know us by our fabulous French Fridays with Dorie tote bags created by Trevor the Clever (that's kinda catchy, isn't it?) at Sis Boom Blog.

I've beaten myself severely (mentally, emotionally, but not physically) for not doing the things I told myself I would do with my blog. I feel I let myself down and its made me cranky and not want to do anything with my blog. Why are we humans so complicated and contrary? But I have now determined I WILL use this conference to learn and I WILL come home and USE what I have learned to make my blog the reflection of me that I want it to be. I won't go into the fact that it is a reflection of my current state of mind and............didn't I just say I won't go into that? Oh I am afraid I reveal too much......

Anyhow IFBC is going to be fabulous and I can't wait to meet new people, see new things, and have new experiences!  Did I mention I'm going to meet Dorie?

FFwD - Make Up Day - Gougéres

Hello Friends! I hardly know where to begin this post. So much has been happening in my life lately and there is so much happening in the next few months.

Gougéres

First, my gougéres. They are delicious. I think this was one of the early French Friday recipes and I actually thought I'd made them but what I made was the goat cheese mini puffs which also uses a páte á choux, though it is slightly different.  I used a combo of cheddar and pepper jack and next time will use more pepper jack.  The little pepper kick is wonderful!

Anyhow, they are super easy to make and wonderful to eat. We ate several (can I call six several?) and I have a bag in the freezer ready to bake at a moments notice. I love having ready to bake items in my freezer!

I need to post about the past couple of FF recipes. I've cooked, photographed but not posted. Come on Lola/Guyla! Get with the program! So much to do...so much I want to do...so much I'm not getting done!

I had my son, daughter-in-law and grandson for an entire week! Is there anything better than having your grown children return home? I don't think so! And my SON is returning next week for a couple of days. More good news...we have a baby girl joining our family in January! As my clever daughter-in-law put it "a little PINK with our beloved blue". Happy, happy, happy!

I have reached my goal weight! The Fast Diet is the perfect plan for us. Now I'm trying to figure out how to maintain but I'm pretty sure it doesn't include 'several' gougéres with my drink every evening.

Happy Friday everyone! Life is good! This post participates in French Fridays with Dorie. We are a dedicated group of fun loving home cooks cooking our way through Dorie Greenspan's Around My French Table. There is still time to join us!

FFwD-Mediterranean Swordfish with Frilly Herb Salad

Several  (10?) years ago celebrity chefs went on talk shows telling us to stop eating swordfish.  They had been over fished and there was a danger of us eating all the swordfish in the sea so we needed to stop eating them and allow their numbers to come back to a sustainable level.  I stopped eating swordfish.

About the time I might have considered eating it again we were warned of high mercury levels in large predatory fish. Swordfish are near the top of their food chain so they are high in mercury, but safe to eat once a week.......unless you are young, or pregnant or nursing and then you should avoid it all together. Something about being told there is poison in my food but I'm the perfect age for my body to handle it that puts my appetite off.

And here we are at French Friday and swordfish. I'll admit to a slight panic. The moral issue has been resolved. Swordfish numbers have rebounded and as long as we are eating harpoon caught from Canada and the North Atlantic or East Pacific we are purchasing fish caught in a manner that causes minimal damage to other types of sea life.  Mercury in swordfish is unavoidable. Just don't eat too much of it.

Mediterranean Swordfish

So for the first time in many years I bought and prepared swordfish. The deliciousness helped me to forget abut the mercury. Swordfish really is a perfect fish...firm, not too fishy, everything we usually want in seafood (except that pesky mercury).

We loved it! The only thing I would do differently is sub some arugula for half of the parsley in the frilly herb salad.  It had a tad too much bite. But all in all it was a big hit at my house!  Usually after cooking fish inside we are spraying lysol for a couple of days trying to get rid of fishy smells.  Not with swordfish!

This posts participates in French Fridays with Dorie. Happy Friday everyone!

FFwD - Whole Cherry Clafoutis

Yippee! I'm on time. I think it's the first time in 3 weeks!  Life has been busy, good busy mostly.

Whole Cherry Clafoutis

I like clafoutis! I've never made one myself but I have a friend who makes them.  Hers are more cakey than this one, though, and a bit less eggy. This was good and easy to prepare. Egg custard with cherries is what Gary said. "What's not to love?" I have to agree. I debated the pit issue, to remove or not remove. I decided to follow the recipe and leave the pits. Next time I think I'll remove them though.

The only issue I had was it wouldn't set!  I had to cook for 18 additional minutes! What's up with that? My oven temp is accurate, or my thermometer and over gauge say the same temp at least. When I googled the issue there are several posts out there about clafoutis not setting.  Hummm......

While searching I came across this wonderful LA Times article about a blind Clafoutis baker in France.  Its worth a click and a read!

I'm caught up on cooking!  I made the socca and while its good right out of the oven I wasn't crazy about it. Now what to do with a bag of garbanzo flour?

Socca from Veaux Nice

The wheat berry and tuna salad was a big hit! I'll make this again as we love tuna and this was a nice change.

Wheat Berry and Tuna Salad

We are deep into summer here in Oklahoma!  I wish a nice rain and a cool breeze for everyone.  Happy French Fridays with Dorie everyone!

FFwD - Strawberry Tartine and Anne LeBlanc's Pistachio Avocado

Fresh Fruit Tartine

You know this is good as soon as you hear the ingredients.  Strawberries, bread, goat cheese and balsamic vinegar.  Fruits and berries are so fresh and delicious right now.  We're eating tons of everything we can get our hands on and its surprising how good everything is.  That's why I couldn't stop at strawberries but had to try this with peaches and blackberries too.  They are all delicious!

A friend gave me a bottle of chocolate balsamic vinegar and it was perfect for this fruit tartine.  I can't wait to make it for her!

Anne LeBlanc's Pistachio Avocado

Dorie says this is more a list of ingredients than a recipe and she's right but who knew avocado and pistachio was such a wonderful pairing?  I've been looking for pistachio oil for weeks and couldn't find it but I read on the FF board that many people were making it. That was my plan but since I didn't get my act together (something that occurs with alarming regularity!) and get it done I was left winging it!  I  still plan to make the pistachio oil one of these days!

I have a bottle of chili infused olive oil that I drizzled on the chopped avocados and sprinkled toasted pistachios on top.  Add salt and voila, delicious!  Gary wrapped it in a flour tortilla and loved it.  We'll do this one again!

Thank you to everyone for your kind thoughts and concern for we Okies through the crazy weather of the past couple of weeks.  The El Reno tornado came much closer to us than the Moore tornado had and we experienced some flooding.  We've come out okay and had decided to take up the carpet in the den anyhow!  The flood just got us moving!  I did not know it could rain so hard.  Hopefully, bad weather is behind us for this season.  Its been exhausting!

You can check out all the French Fridays with Dorie results!

FFwD - Creamy Mushrooms and Eggs

Creamy Mushrooms and Eggs

"This is a winner for breakfast, lunch or dinner!"  That's a quote from my husband and he said I could use it!

Breakfast for dinner is one of our favorite meals so when I didn't get this week's French Friday recipe made as planned for weekend brunch we were happy to have it for dinner.  I added asparagus and it was a delicious dinner.

While I was cooking we had Missy Cocktails, also known as a Raspberry Lemon Drop, but our daughter-in-law introduced us to the drink and we just call it The Missy Cocktail.  Anyhow, they are a tad strong and that could have influenced our love of the Mushroom Eggs....I don't think so but I want to let you know its possible.

Delicious Raspberry Lemon Drop

Tomorrow my friend, Franny, and I are going on our first hike.  We've been talking about doing this for a while and are finally getting ourselves together to do it.  Its only 7 miles and not very strenuous but we're hoping to build on this easy one at a nearby state park.

I hope everyone is having a nice, if somewhat unpredictable, spring.  Results for all the French Friday with Dorie cooks can be found at the link!

FFwD-Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

This is a hard one to write about.  I wanted to like it but can't say that I did.  The end dish wasn't worth the work involved.  I like the idea of fresh orange and pork but this didn't match my vision.  I do think, however, a roasted pork with an orange glaze and an orange reduction on the side might be interesting. 

I read the P&Qs so I left out the onions but I wanted more of the cardamon flavor to come through.  One thing that occurred to me is the blandness of pork today.  Pork used to be more flavorful, fattier.  Also, I had quite a bit of sauce.  All in all this didn't work out for me but I think there is something here that could work, should work.  I'm going to try it again using pork loin, if I can find it.  Its hard to find pork loin these days.  I wonder why...

This is where you go to find everyone's adventures!  I hope our members in the northeast don't get hit too hard by the latest storm!

FFwD - Brown Sugar, Squash, and Brussels Sprouts en Papillotes

Roasted Brown Sugar, Squash and Brussels Sprouts!

Maybe this recipe didn't generate the level of controversy of liver but whether to 'en papillote' or roast had us buzzing!  I roasted for a simple reason.  I adore roasted brussels sprouts.  Its the only cooking method that causes me to adore brussels sprouts.  En papillote is a wonderful way to cook and I especially enjoy making little packages for the grill but for me brussels sprouts should be eaten roasted or raw.  Plain and simple.

That being said we enjoyed this combo.  The squash and apple were delicious with the sprouts and I plan on making it again next week for company.  Remember back in November when we made  Endives, Apples and Grapes?  I made the bonne idee using squash, chestnuts, apples and grapes.  I think I'll try that recipe using brussels sprouts and roasting.  Should be delicious I think!

I don't know about where you live but here in Oklahoma we are taking turns passing around a bug to each other.  It seems none of us can stay well more than a week before we get something else!  Please let this end soon!!!!  I miss good health....

French Fridays with Dorie is where you will find everyone's cooking adventures!

FFwD - Chicken Liver Gâteaux with Pickled Onions

Chicken Liver Gâteaux with Pickled Onions

When I went to Napa last September I had dinner at Bouchon.  I had the best paté I've ever tasted.  It was so creamy, rich and delicate.  They served it in a terrine with a thin layer of delicious (duck?) fat over the top.  I've fantasized about that paté...yes, it was that good!

Since then I've looked for the recipe but can't find it on line and I've vowed to not buy a new cookbook until I use more of what I own but it just now occurs to me to check the library and YES they have it.  I've added my name to the reserve list.

This paté is good.  More of a slicing paté than a spreading paté but quite delicious.

 I'll admit to being squeamish about the liver when I thought about it but once I started working with them I was okay.  My liver was fatty which caused me to wonder about my chicken's diet and the fat surrounding my own liver but that's another topic!  Raw liver in the food processor had me reliving Rosemary's Baby and I wondered what my sleep/nightmare's might be.

My mother was a farm girl so I grew up watching and helping mom handle all kinds of meat and various innards.  She even MADE mince meat when that involved cooking a hog's head!...and she loved to pull me into her food projects:)

Anyhow, I've been wanting to make paté but was intimidated and I thank Dorie Greenspan and this group for pushing my comfort zone!    Oh yes, the pickled onions are quite good too and I'm looking for other ways to use them.

Check out the rest of the group at French Fridays with Dorie.  We're cooking from her book Around My French Table.

FFwD - Go With Everything Celery Root Puree

Celery Root

I was skeptical about this one from the get go.  Not because of the celery root but because of the mashed potatoeness.  Mashed potatoes are kind of sacred around here.  I don't mess with mashed potatoes.  They should be loaded with butter and salt and pepper and be plentiful!  Additions, unless its bacon, are not appreciated by any of the men in my family!

Having said that I was interested in the celery root.  I've seen it in the grocery store but never tried it.  When I was checking out the grocery clerk wanted to know all about what I was doing with it and my cooking group.  Another convert for Dorie?  Maybe!

I went with another unknown, turbot, to serve with the celery root.  The fishmonger described it as a pretty mild, fatty fish that was very fresh.

Celery Root Puree and Pan Fried Turbot
It looks so good, I liked it, Gary didn't.

The conclusion - don't put celery in the mashed potatoes and leave the turbot at the market!

For Christmas I got a Krups citrus juicer.  If you don't have one of these you need to get one!  How did I live without it for so many years?  I found a recipe for a Citrus Tart and used all orange instead of a combo of citrus.  This tart is creamy and custardy with just the right amount of orange.  Gary says its the best custard he's ever had and it saved the meal in his eyes!

Citrus Tart

I'm still visiting everyone's blog all the way back to the chicken a la Normande!  I hope to get caught up soon:)  Happy New Year to everyone!  I have a good feeling about 2013 and look forward to cooking with each and everyone of you!  AND I resolve to use the title Around My French Table more often!  Here's where you can find all the French Friday results

FFwD - Creamy Cauliflower Soups sans Cream

How is it possible for a few vegetables and chicken stock to produce something so creamy?  So velvety?  So smooth?  So delicious?

Creamy Cauliflower Soup

We love cauliflower.  We love it in a gratin, boiled, mashed, roasted or fried.  I can't believe it never occurred to me to blend it into a soup.  That's why I need French Fridays.  That's why I'm thankful for Dorie's cookbook Around My French Table.

I topped my soup with bacon, thanks to a heads up from Cher and some fried thyme leaves.  I'd never fried thyme before but it is actually quite good with a bit of salt.  Just be sure its really dry before dropping the leaves into hot oil!

I hope everyone is enjoying the Christmas season.  My out of country Christmas cards went out yesterday.  The rest will go today.  Thank you to everyone participating in the card exchange.  I LOVE Christmas cards:)