Showing posts with label Ruth Reichl. Show all posts
Showing posts with label Ruth Reichl. Show all posts

Sunday, March 10, 2019

Ruth Reichl's Congee: Soupy Rice Comfort for Souper (Soup, Salad, & Sammie) Sundays

A busy few weeks and a lack of sleep and good rest for a variety of reasons means I can't seem to shed the cough and cold I have been nursing. I needed something easy, satisfying and comforting this weekend, so I picked Congee. Technically it is a porridge rather than a soup, but it is soupy rice, and as host of Souper Sundays, I'll allow it. ;-)


It's been ten years since I made and posted congee on the blog (this one as part of Cook the Books, The Last Chinese Chef book club review). 


Congee is a lot about the toppings and for that one, I used topping from the book: tofu cubes, roasted peanuts, (Chinese) pickles, smoked ham (I ate meat back then!), scallions, greens, and re-hydrated wood ear mushrooms. For today's congee I kept the nuts and scallions and added capers in place of tiny pickles, sauteed oyster mushrooms, chili oil and a jammy soft-boiled egg. 


Ruth says "Nothing is easier to make than the classic Chinese breakfast . It's basically rice slowly cooked with lots of liquid. I like to use arborio rice, although it's not traditional; any kind of rice you have on hand will do. The ratio is about 1 cup of rice to 8 cups of liquid. I think it tastes best with chicken stock, although you can certainly use plain water."

Congee
Slightly Adapted from My Kitchen Year by Ruth Reichl
(Serves 4)

1 cup rice
chicken stock or liquid of choice (I used vegan non-chicken-style bouillon paste)
ginger 

To serve: 
soy sauce
scallions
roasted peanuts, jammy hard-boiled eggs, sauteed (oyster) mushrooms, capers, chili oil and/or toppings of choice

Put the rice and liquid in a pot and bring to a boil. Reduce the heat to low, partially cover the pot, and let it simmer for an hour, stirring once in a while. 

The result is a thick, creamy porridge, a canvas for flavor. What you choose for garnish is completely up to you, but to me a julienne of ginger is essential, as is a little shot of really good soy sauce. Peanuts and scallions are nice, and shredded chicken or shiitakes are lovely too. It is the ultimate tonic: basic, fragrant, satisfying. 

Ruth notes: "A confession: in a pinch I've used leftover cooked rice, simply cooking it with lots of water and stirring until it collapses into the correct currency."


Notes/Results: Good flavor and texture make this the perfect comfort food, whether eaten for breakfast, lunch, dinner, or a midnight snack. I especially like how the jammy hard-boiled egg yolk mixes into the brothy rice, and the capers add their briny notes taking the place of tiny pickles. It made my stuffy nose better and I'm looking forward to enjoying more of it this week. I will make it again.


Linking up with I Heart Cooking Clubs where the theme is Gimme a R!--Ruth Reichl recipes that feature ingredients that begin with the letter R. Here we have rice and roasted peanuts. 

And for Souper Sundays...


My friend Tina of Squirrel Head Manor shared this tasty Baked Potato Soup and said, "Baked potato soup with a healthy twist.  Well, except the bacon topping 😏 On a cool day a homemade bowl of soup and a grilled cheese sandwich is just the ticket. Healthy, economical and absolute comfort food. This is another recipe I tried from SkinnyTaste. You use potatoes and cauliflower for the base. now the toppings are to your preference and we used bacon, cheese and scallions."


Thanks to Tina for joining me this week!  

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 
Have a happy, healthy week!
 

Sunday, February 24, 2019

Cream of Watercress Soup and Hot Pepper Toasts: Retro Gourmet Magazine Recipes for Souper (Soup, Salad & Sammie) Sundays

I've posted before about my love for vintage cookbooks and retro recipes and I love that Ruth Reichl likes them two and sometimes posts them on her blog. That's where I found these two recipes; Cold Cream of Water Cress Soup from a July 1958 Gourmet Magazine and the accompanying Hot Pepper Toasts from the June 1984 issue.


I made a few changes to update them--serving my soup (at least the first bowl) hot and making it vegan with coconut milk and updating the prep from two separate sievings to using my blender, once, at the end (something Ruth said she would do as well as "times change.") The hot pepper toasts were actually paired with a Cold Lettuce Soup, but I was feeling the watercress and potato more. 


 
Cream of Watercress Soup
Slightly Adapted from Gourmet Magazine, July 1958 via RuthReichl.com
(Serves 6)

Deb's Changes:  I cooked the potato and onion for 20 minutes in a light veggie broth, then added the watercress and cooked it another 15 minutes before pureeing it in my blender in two batches. I stirred in one can of coconut milk to the soup and heated it through, seasoned to taste and served it warm with the toasts.


Hot Pepper Toasts
From Gourmet Magazine, June 1984 via RuthReichl.com
(Serves 4) 

Deb's Changes: I used a leftover Ciabatta roll, each half sliced into thirds and used a combination of Tabasco and Sriracha (I used 1 tsp total of the hot sauces.) 
 


Notes/Results: I'm very happy with both of these retro dishes--the creamy, comforting soup and the crunchy toasts with their zippy heat. They made an excellent pairing with the toasts acting as an excellent dipper for the soup. I will likely try the soup cold as intended at some point this week, but I do love a warm potato soup even more and the watercress gives this one good flavor. I liked my updates and changes to the recipes and would happily make both recipes again.


Linking these recipes up to I Heart Cooking Clubs where this week's theme is Retro Recipes inspired by Ruth Reichl.


And for Souper Sundays...


Debra of Eliot's Eats made Grilled Vegetable and Goat Cheese Wraps inspired by a recent book review and a similar sandwich she enjoyed, saying "My inspiration came from Yosemite National Park and our trip there in 2016. ... I remember a fantastic lunch and a goat cheese and roasted vegetable wrap at Big Tree Lodge. ...  I thought these were delicious and just as good as what I remember from Big Tree Lodge. I asked The Hubs what would make them better. 'Bacon.'"



Tina of Squirrel Head Manor shared Seven-Hour Lamb Stew with White Beans and said, "It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop. While it was wonderful to get back to eating something that required a knife and fork, I would like to highlight this Seven Hour Lamb stew this week. We only need a spoon for it, that's how tender it was. All the credit goes to my husband as he is the master of the Instant Pot. It's very cool to have dinner cooking by the time I arrive home from work. Yet another benefit of him retiring first 😃"


Here at Kahakai Kitchen I snuck some small mid-week sandwiches in with these Tuna Melt Sliders inspired by a recent book tour review. Although normally I prefer my tuna salad cold, the mix of ingredients and textures on the sweet King's Hawaii Rolls worked well and made these tasty little sammies almost addicting.


Thanks to Debra and Tina for joining in this week!  

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

Inlinkz Link Party

(Attention: If you are having challenges linking up this week, I'm trying to test the new Inlinkz out because they will stop supporting the old one soon. If it doesn't let you link up, let me know (comment or email) and I'll get you linked up.  --Deb)

Have a happy. healthy week!
 

Sunday, February 10, 2019

Red Lentil and Tofu Dal: Simple & Nourishing for Souper (Soup, Salad & Sammie) Sundays

A nourishing bowl of red lentil dal this week, with added protein from tofu cubes. Stirring in a spiced oil adds flavor to this simple vegan soup.


Gourmet says, "In India, lentils, along with other dried legumes such as peas and beans, are called dals, and the word also refers to the dishes made from them. The creamy consistency is enhanced by the addition of tender cubes of tofu, which are remarkably similar in texture and color to paneer, a mild fresh Indian cheese that's often added to dals."

Red Lentil and Tofu Dal
Slightly Adapted from The Gourmet Cookbook, Edited by Ruth Reichl
(Serves 4)

4 Tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced 
2 tsp finely chopped, peeled fresh ginger 
1 cup red lentils, picked over and rinsed
6-7 cups water or broth (I used a veggie no-chicken broth)
1 lb firm tofu
1 tsp cumin seeds
1 tsp garam masala or curry powder
salt to taste
generous pinch of cayenne (I used Aleppo pepper)
3 Tbsp fresh cilantro
cooked rice to serve

Heat 2 Tbsp oil in a heavy-bottomed sauce pan over moderate heat. Add onion and garlic and cook, stirring, until golden. Add ginger and cook, stirring, for 1 minute. Add lentils and broth, bring to a just a boil, and gently boil, uncovered, until lentils fall apart, about 20 minutes. Remove heat and keep warm, covered.

Meanwhile, rinse tofu and trim ends. Cut tofu into 12-inch cubes and gently press between paper towels to remove excess moisture. (Note: I pressed my tofu block overnight, then cut it into cubes.

Heat remaining oil in a small heavy skillet over moderate heat until hot but not smoking. Add cumin seeds and cook, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring until fragrant, 15 to 30 seconds.

Stir hot spice oil into lentils, then gently stir in the tofu cubes. Let curry stand, covered, for 5 minutes to allow flavors to develop, then stir in cilantro and salt to taste. Serve with rice.


Notes/Results: It's not the prettiest or most glamorous soup out there but it definitely smelled great cooking and tasted even better. I liked the creamy chucks of tofu in with the dal. I added a bit more liquid than the recipe called for but since dal tends to thicken when it sits, I think I won't have to add more liquid when I reheat it for lunches.It recommends to serve the dal with rice which makes for filling meal. I would happily make it again. 


Linking up at I Heart Cooking Clubs where this week's theme is Global Delights. Ruth Reichl recipes with a global flare.


Now let's look into the Souper Sundays kitchen and see who is here:


Beth Fish Reads, host of the fabulous Weekend Cooking shared a tasty Farro Waldorf Salad and said, "The good news is that with Trader Joe's 10-minute farro, I was able to put this salad together in a snap. And because I used powdered (and reconstituted) buttermilk for the dressing, I wasn't stuck with a bottle of leftovers. The main thing I did differently was to use regular raisins. I thought I had golden raisins in the house, but I didn't, so just went for black ones."

Here at Kahakai Kitchen I made a delicious sandwich this week, with egg salad on top for a recent book review. This French-Inspired Egg Salad has cornichons, Dijon mustard, and chives on top and tasted even better served open-faced on toasted baguette slices. I had an olive and bean salad mixture from the grocery store olive bar on the side. 


About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, February 3, 2019

A Souper Bowl of Shrimp in Coconut Milk with Rice for Souper (Soup, Salad & Sammie) Sundays

It doesn't get cold enough here to give me cabin fever, but we have had a very rainy and blustery week, that has me limiting my outside time. A sure cure for the inside blahs is a bowl of soup with a tropical vibe, like this recipe for Shrimp and Coconut Milk from The Gourmet Cookbook (checked out of the library to give me some more Ruth Reichl recipes)


This is meant to be more of a soupy dish than an actual soup, but I added extra coconut milk and broth and left out the flour. It soups up quite nicely and since it's Super Bowl Sunday, I'd call it a Souper Bowl of tasty soup. My changes to the recipe are noted in red below.


Shrimp in Coconut Milk with Rice 
Slightly Adapted from The Gourmet Cookbook, Edited by Ruth Reichl 
(Serves 4 to 6)

1 1/2 lbs large shrimp in shells (21-25 per pound) (I used 16-20 per lb)
4 cups water
1/2 tsp salt
2 Tbsp fresh lime juice (I added extra to soup)
3 Tbsp vegetable oil (I used 2 Tbsp olive oil)
2 garlic cloves
1 red bell pepper, cored, seeded, & thinly spiced
2 medium onions, thinly sliced (I used one large sweet onion)
3 Tbsp all-purpose flour (I omitted)
2 (14-16 oz) cans whole tomatoes in juice, drained, seeded & chopped
(I added 2 cups good light vegetable stock)
2 cups well-stirred unsweetened coconut milk (from two 14 oz cans) (I added both cans)
freshly ground black pepper
1/2 cup sliced scallions greens (from 2 large scallions)
1/2 cups coarsely chopped fresh cilantro sprigs
Cooked rice to serve

Combine shrimp shells, water, and salt in a 3-quart saucepan, bring to a simmer, and simmer until reduced to about 2 cups, 15 to 20 minutes. Pour shrimp broth through a sieve into a large glass measuring cup; discard shells.

Meanwhile, combine shrimp, lime juice, and salt to taste in a bowl and refrigerate, covered.

Heat oil in a 4-quart heavy saucepan over moderate heat. Add garlic, bell pepper, and onions and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Stir in tomatoes, coconut milk, and shrimp broth and simmer, stirring occasionally, until vegetables are soft, 15 to 20 minutes.

Drain shrimp, add to saucepan and simmer, stirring occasionally, until just cooked through, 2 to 3 minutes. Season with salt and pepper and sprinkle with scallions and cilantro. (I added extra lime juice to taste.) Serve with rice.


Notes/Results: Simple, rich and great flavor from the shrimp stock (although the non-chicken veggie stock and extra lime juice I added helped too). The rice is a must to soak up the creamy coconut milk broth and the the cilantro and green onion add color and flavor. The soup has a couple of extra steps--making the shrimp stock (keep this step for the flavor) and using whole tomatoes, but chopping, de-seeding and draining them (I think you could easily use good diced tomatoes and skip this step with no ill effects). It's cool but sunny today (finally) and this soup made a great Souper Bowl Sunday lunch. I would happily make it again.


Linking up to I Heart Cooking Clubs where this week's theme is Cabin Fever--Ruth Reichl recipes to soothe your spirit when you have been cooped up in the cold weather.  

 
Now let's look into the Souper Sundays kitchen and see who is here:


Debra of Eliot's Eats shared two recipes this week. First is her soupy Instant Pot Anasazi Beans. She says, "I had a surplus of Anasazi beans in the pantry and I used some of the roasted green chiles that I have in the freezer along with some long-ago-forgotten frozen ham. Everything else came from the pantry so this was an easy meal. ... These Anasazi beans came from the Taos farmer’s market. It’s a good thing that dried beans virtually last forever because it has been some time since we traveled to New Mexico. The provenance of the beans is what prompted me to throw in the Hatch green chiles."

  
Her next dish is this tasty looking Kula Pickled Beet Salad for our recent Cook the Books book club selection. She said, "I was lazy and shredded my daikon and carrots and just made “sticks” out of the cucumber. Because I had a surplus of jarred pickled beets (more about that later), I just used a premade pickled beet for this recipe. That being said, I do want to try the ginger and lemongrass recipe the next time I harvest beets. I was a little skeptical about the pureed kale. I have to say that the smear of kale made this salad!"


QuiltLady of Chasing My Life is here with a Deconstructed Pork Egg Roll Salad that takes a classic Asian-style appetizer and puts it into salad form. Ponzu sauce and crispy wontons top it off.

Tina of Squirrel Head Manor shared Grilled Potato Salad and said, "I try some copycat recipes sometimes and this one is inspired from Zoe's Kitchen. Potato salad can make a nice side dish but I don't like the ones that have too much mayonnaise. I saw this grilled version on the menu and thought I had to try it. Looking and tasting the version I was served at Zoe's resulted in a fairly good version, but not an identical knockoff."


Judee of Gluten Free A-Z Blog brought Moroccan Chickpea and Olive Salad and said, "Chickpea and olive salad is easy to make and absolutely delicious. Moroccan recipes often include a fair amount of olives, and this dish is no exception. This wonderful vegan salad can be made with green and or black olives, chickpeas, and cured lemon with lots of healthy herbs and spices."


Mahalo to everyone who joined in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, January 6, 2019

Eggplant Soup Parmigiana: Giving an Old Recipe a New Start for Souper (Soup, Salad, & Sammie) Sundays

I love going through vintage and retro magazines and cookbooks looking for recipes to try or to update which is why I love looking at RuthReichl.com. In her Ruth's Words, Reichl has posted lots of recipes from vintage cookbooks and old issues of Gourmet Magazine and it's fun to go through them.


In a post on three soups, the Eggplant Soup Parmigiana caught my eye. I liked the thought of giving a classic dish a new start as a soup and the "floating" tomato baked with Parmesan top sounded fun.

pics of Gourmet magazine clipping from RuthReichl.com

I did think that it needed a few changes, so I made them, noted in red below. Mainly I added canned fire-roasted tomatoes to add flavor and color, bumped the spices, pureed half of the soup in a blender, and thought that toasted bread crumbs would be a welcome addition to the topping. It turned out really well. (I may have to try that Basil Soup one of these days too...)  


Eggplant Soup Parmigiana 
Adapted from Gourmet Magazine, September 1977 & RuthReichl.com
(Serves 4)

2 Tbsp butter (I reduced from 3 Tbsp)
1 1/2 cups chopped onion
1 1/2 tsp minced garlic (I used 3 large cloves)
2 lbs eggplant coarsely chopped (I used Japanese eggplant)
2 cups chicken stock (I used non-chicken bouillon paste & water)
(I added 1 can diced fire roasted tomato, plus the liquid)
1/4 cup minced parsley
1/2 tsp oregano (I used 1 tsp + I tsp dried basil)
sea salt and black pepper to taste
4 slices of fresh tomato
Parmesan cheese, grated--about 1/2 cup
(I added Toasted bread crumb--about 1/4 cup)

In a large soup pot, add the butter and saute the onion and garlic over medium-high heat until softened. Add the eggplant, broth, chopped tomatoes and their juices, parsley, oregano, salt and pepper to taste and bring to a boil. Reduce heat and cover, simmering the soup for about 30 minutes. Taste and add additional seasoning as needed. (I decided to blend about half of the soup in my blender to give it a thick and chunky consistency.)

Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and float a tomato slice on each. Top each with 1 Tbsp toasted breadcrumbs & 2 Tbsp grated Parmesan cheese and bake about 10 minutes or until cheese is bubbling and golden.


Notes/Results: This soup smells so good cooking and has all of the flavor of Eggplant Parmigiana too--even if it may not be the prettiest soup out there. If you use the tomato, or even replace it with bread, you may want to serve it with a knife for cutting as it gets a tad messy. I liked the addition of the tomatoes--it made it more like the dish I am used to making and pureeing the soup made the texture nice and hearty. It would be good with some garlic bread to sop up the broth. I would happily make it again.


Linking up with I Heart Cooking Clubs where this week's theme is A New Start.

 
Now let's take a look into the Souper Sundays kitchen:

 
Tina of Squirrel Head Manor brought hearty Taco Chili and says, "This is my first submission for Souper Sunday in 2019. I hope to participate most Sundays and try new soups, stews, chili, salads and sandwiches. That's a good goal for the new year and will keep me on track eating healthier. ... This is a Taco Chili that was inspired from Everyday Dorie: The Way I Cook.  Lucky me, I won a copy from The Book Club Cookbook. Thank you!"



Shaheen of Allotment2Kitchen is back at Souper Sundays with Cream of Parsnip Soup with Lemon. She says, "Over the festive season I decided to make the Cream of Parsnip Soup with Lemon. I served it with homemade sourdough bread. ... Sarah Beattie's original recipe for this soup is made with cream, but I felt the soup once blitzed was naturally thick and creamy, so I decided to omit the addition of cream. I think this is the kind of soup you ant to be tucking into when you are feeling a bit under the weather or a little poorly. It was a very warming soup with uplifting undertones of ginger and lemon."


Thank you Tina & Shaheen for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
 


 Have a happy, healthy week!