Thursday, June 13, 2013

Herbal Lemonade

Herbal Lemonade

3 gallons Crystal Light Pure - lemonade flavor
OR make your own genuine lemonade with real lemons and sugar (preferred)
4 oz. fresh dill
4 oz. fresh mint
2 oz. fresh basil
3-5 sprigs fresh rosemary
Edible flowers or cut up fruits for garnish

Place herbs and lemonade in container. Stir vigorously, muddling the herbs to release their flavor. Let stand for several hours if possible. Add ice and serve!

As you need to replace the lemonade, keep the same herbs in the container all day - mix and muddle! Replace herbs daily, or strain and keep lemonade in another pitcher.

Saturday, February 25, 2012

Black Bean Brownies

Whenever I eat at Chitpotle, I almost always order the Burrito Bowl. Whenever they ask the inevitable question, "black beans or brown?" I sheepishly shake my head "no" like a five year-old who doesn't want any vegetables on their plate.

I remember one time when a gentleman in front of me answered the question "black beans" and then added, "double the beans please," my heart literally stopped beating in my chest. I turned to look at this clearly crazy man and the disgust on my face could not be camouflaged....I was horrified. I then looked back to the server just as he was heaping on the ugly, ugly black beans........gro-o-o-o-oss!

That is how I feel about black beans.

If you would have told me that someday they would invent a way to hide black beans so
well in food that I would NEVER know they're in there, I would have declared you insane. If you went on to claim that they could successfully hide these beans amidst chocolate brownies, I would have driven you to the funny farm myself. Nutball!

Then about a year ago, I heard a rumor about just this thing. I didn't believe it. But I also couldn't stop thinking about it, daydreaming about it, and wanting to believe it was true. So, I bought the Ghiradelli Double Chocolate Brownie mix (the only food I make from a mix because it's amaaaazing) and I added the black horror, I may add. I baked them in my oven, cut them into perfect squares, photographed them for the blog, brought them to work, shared them with co-workers, absorbed all the rave reviews, and still couldn't bring myself to take one bite. I couldn't do it. I KNEW those ugly beans were in there....tainting Ghiradelli's perfection and I just could NOT make myself eat them.

Don't you love the photo above? That's the photo I took of them. It's been sitting in the archives for over a year now because I can't post something I never tasted. But THEN I finally agreed to a Beans Tasting Party a few weeks ago, which was co-hosted by Carrie and Ann and everything changed. I will of course, be posting about the party at a later time, but THIS could not wait! They made black bean brownies....AND....they made them from scratch....AND... they were flourless and gluten-free. Now was my chance to be brave. I had not poured the beans into the batter, so maybe they weren't in there. (I can lie to myself like that if the cause is great enough.)

Un. Believable!

Even when I closed my eyes and focused ALL my attention on the flavor and texture of the brownie I could not detect any trace of an ugly black bean. They were delicious...absolutely delicious!

Black Bean Brownies

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

NOTE: When you make your brownies they won't look like the ones photographed above. In order to provide an accurate picture of these brownies I would have to make them, and since I gave up sweets for Lent this year, that is impossible. I can't make any dessert without picking, taste-testing, or's just how I'm wired...sorry. But for all of you still indulging in sweets, I didn't want you to have to wait until after Easter, sooooo you're welcome. :)

Sunday, February 19, 2012

Chocolate Heaven Bites


So, after ten months of starving you of food ideas, we're finally sharing a recipe with you. Not only are we going to share with you a sinfully delicious trinket of goodness with this wonderful recipe, we're also going to lead you through a meditation that will amplify your experience of indulging in it.

It has long been thought that mindful awareness greatly enhances the joys of daily life. By being mindfully aware you are completely present in every moment that you find yourself in. It is the practice of indulging in each moment as if it were the most important and only moment that exists.....because it is.

What better time to get lost in a moment than when that moment involves eating chocolate? We're going to lead you through a simple chocolate meditation. As you'll notice in the ingredients listed below, the recipe requires 7 ounces of stellar dark chocolate to make these bites come alive, but in reality you're going to need a few more ounces if you wish to partake in the meditation.

When choosing your chocolate, consider picking a type or brand you've never tried before so the experience will be a new one. Once you've chosen, relax in a comfy chair with your chocolate in hand and settle in for awhile.

Let the Chocolate Meditation begin.....

Open the packet and inhale the aroma. Breathe. it. in.

Break off a piece and take a good look at it. Notice the color, the texture, the grain, etc.

Close your eyes as you pop it in your mouth and see if you can hold it on your tongue as it slowly softens. Notice any changes as it melts. They (super smart people) say that chocolate has over 300 different flavors. Can you sense some of them? If there's 300, you can probably pick up on two or three of them, right? Let's hope. No pressure though....there's no pressure in meditation.

If you notice your mind wandering, observe where it went and then ask yourself, "WHY WOULD YOU GO THERE? WE'RE EATING CHOCOLATE HERE! THIS IS THE ONLY MOMENT THAT EXISTS!" Then come back to the present moment. (Of course we wouldn't scream at ourselves like that. There is no yelling in meditation. If your first instinct is to chastise yourself for straying, rest assured that with practice, you will remain calm when your mind wanders from the melting chocolate.)

After the chocolate has completely melted, swallow it very slowly and intentionally. Let it cascade down your throat.

Did you see Jesus? St. Peter? The pearly gates?

Now come on back to earth.....back to the world of brussel sprouts, beans, and lentils. Take comfort in knowing that chocolate heaven is just a meditation away.

I hope you enjoyed this simple meditation and consider meditating with other foods, and of course, just meditating in general. It's good for the soul.

I like to make these heavenly bites in petite portions because when served, you tease your guests with the exquisite flavor. You save them from overindulging and almost guarantee that they're still dreaming of them long after they have taken their last bite. These min-morsels are meant to be savored and adored.

Chocolate Heaven Bites

One Cup, minus One Tablespoon Unsalted Butter
7 Ounces High-Quality Dark Chocolate
One Cup Sugar
4 Eggs
One Rounded Tablespoon of Flour
Sprinkling of Salt

Preheat oven to 350 degrees. Butter the sides of an 8-inch cake pan. If using something other than a non-stick pan, you'll want to place a piece of parchment paper on the bottom. I used a silicone min-cupcake pan, so I skipped this whoooooole step. ;)

Melt the butter and chocolate together in a double boiler until melted. Remove from heat and add sugar, stirring until dissolved. Let cool a little. Then add eggs one at a time and mix well with each addition. Slowly stir in flour and salt sprinkling.

Pour batter into prepared cake pan and bake for 25-30 minutes or until center is set OR pour into mini-cupcake pan and bake for 10-15 minutes.

Like all dark chocolate cakes, this is best made the day before served.

I like to serve my minis with a elegant dollop of freshly whipped cream.

I've also made these in teeny tiny ramekins that guests can eat with teeny tiny spoons.....

Sunday, April 3, 2011


For my 40th birthday my sister, who shares the birthday with me, arranged to have my family meet me at Jungle Jim's for the day because she knows what a Foodie I am. My whole family has an appreciation for good and wholesome food thanks to my mother, so they, like me, were more than happy to explore the world of new and fabulous foods.

And since I'm a sharer, I'm sharing the fun with you!

So, we start with the Dragon Fruit. Looks like a kiwi, doesn't it? It cost $6.00 for this one big guy but I didn't care...I needed to experience the flavor. It claims the flavor of a kiwi/pear combo with a sweet and crunchy texture, but the one I tasted was very mild. Very pleasant, but very mild. It has a very high water content and is high in Vitamin C.

They recommend removing it easily from the skin, cutting it up and placing it back in the skin for serving purposes, which is adorable. If served at a party, it would definitely be the most unique and talked about entree'!

Passion fruit is one of my favorite flavors! The sweet tartness of the seeded syrup makes my toes curl in a happy way. It's a delight that should only be enjoyed when you have the time and presence of mind to indulge and appreciate. Jeni's introduced me once to a passion fruit ice cream that I fell head over heels in love with and then she stopped making it. Beans! :(

Check out the Rambutan....the hairy, hairy Rambutan. Looks like a sea urchin, doesn't it? What's so fascinating about this hairy little ball is the pearl it protects inside.

Just take a knife and gently cut around the middle of the belly and pop off the top to reveal the pearly goodness. It's like a grape without the skin.

As beautiful and elegant as it appears, the taste is not as sweet as the average grape. It's taste is pleasant and mild and absolutely worth the tasting....for the novelty of it, if for nothing else.

When we had our Funky Fruit Tasting Party we could not locate these, so we ate them out of the can.....NOT the same. I was super excited to find these and cut them open. As you can see, they have one almond-sized seed in the center. Don't eat it!

Longans are another fruit at the Funky Fruit Party we couldn't track down at the time, so I was eager to slice these acorn look-a-likes open and reveal the "grape" impostor inside. Again, the everyday grape probably wins for best flavor, but if you happen upon these little nuggets, you must try them!

They have an intriguing looking seed inside them as well. You've got to work for this food, people.

I couldn't resist the Meyer Lemons because I'm a lemon lover! They're just sooooo beautiful!

I bought three chocolate bars and the one below was my FAVORITE!

Vosges is a little pricey, but zoom in on that caramel oozing out and tell me you wouldn't give up six dollars out of your wallet to taste it!

This is what you're looking for.... ♥

These were just a few of the marvelous wonders that we found. Check out a Jungle Jim's near you and enjoy some foodie fun!

Thursday, March 24, 2011

A Very Fortunate 'Mistake'

Have you ever wondered why people call chocolate chip cookies 'Tollhouse Cookies'?

I have, many times. I wonder why all kinds of things are called what they are...why do you ask? My mind can be a confusing place sometimes...but I like it there! :)

So as I was pondering what to do with the kids on this icy morning (since school has been canceled), I went immediately to the most obvious choice...bake cookies! Who doesn't love cookies? And it's a win-win, because the kids can be involved and they really enjoy it! However, as I was considering what kind of cookies to make, and (of course) chocolate chip came to mind, I started wondering again (for the 874th time) why people call them Tollhouse Cookies.

What did we ever do without Google, people? It is by far one of the most important tools in this house. And no, I am not kidding. So I took some time to do a little research, and guess what? I'm going to share with you the reason chocolate chip cookies are so often referred to as Tollhouse Cookies!

Apparently, a woman named Ruth Wakefield (and her husband, of course) operated a New England lodge called the Tollhouse Inn, so named because the house was originally a "toll house" where travelers stopped to pay a toll for using the highway. While their horses were being taken care of, they enjoyed a home cooked meal in the toll house. Anyway, one evening she was preparing to make her favorite treat, Butter Drop Do cookies, and though the recipe called for baker's chocolate, she had none. Can you imagine? I would be in a state of distress! HaHa! So what did Ruth do? She had a bar of semi-sweet chocolate, a gift from Andrew Nestle of the one and only Nestle Chocolate she chopped it up into small pieces and used it in place of the baker's chocolate. Although she expected the chocolate to melt into the cookie like baker's chocolate would, it didn't. Oh, of course the morsels softened up a bit, but they didn't disperse and become part of the cookie.

She served the cookies to her guests, and before long, the word was out about these amazing cookies! The recipe was published in a local paper, and soon was featured on the Betty Crocker radio series, "Famous Foods from Famous Eating Places". Eventually, Mrs. Wakefield cut a deal with Nestle and offered to let them print the recipe on their packages of semisweet chocolate in exchange for a lifetime supply of their chocolate! What a deal, eh? Yes, Mrs. Wakefield, I think we'd have gotten along just fiiiiiine.

And as you all know, the Nestle Tollhouse Cookie recipe has become the most popular cookie of all time. Talk about a VERY fortunate mistake!

So there you have it! Now you (and I) both know why chocolate chip cookies are referred to as Tollhouse cookies! Or maybe it's the other way around, since they were called Tollhouse cookies first. Oh well, no matter! They are still the most scrumptious cookie in my book!!!

Saturday, March 19, 2011

It's a Citrus Tasting Party

It's Food Tasting time again and this party's theme was Citrus. Our wonderful and beautiful host was Miss Jen and she did a stellar job!

She not only arranged to have us taste a variety of oranges, grapefruits, and lemons, but she also had some citrusy desserts for us to indulge in between tastings. She decided that as much as we strategize to add cheese to every tasting party, cheese does not go with citrus, so she filled our bellies with dessert instead. How's that for a brilliant plan?

So...I'm going to cover the citruses first and make you wait for the desserts.

Pictured center stage up above is the Blood Orange, which had a very distinct flavor - a wine flavor, as a matter of fact. We were all very impressed with it's rich, deep color and it's unique flavor. It definitely stood out next to the Navel Orange which tasted like good ol' orange juice. I can't say that the Cara Cara wowed us much with it's flavor, but Clementines are always yummy.

The White Grapefruit, shown above, was the runaway winner in it's category, which shocked most all of us. The Rio Star was expected to be the favorite, but the White was new to all of us and stole our hearts. That's not to say we didn't appreciate and enjoy the Rio Star and Pink, but the White Grapefruit was the dark horse. What does that mean for you? That means you should go out and introduce yourself to the White Grapefruit and see if you can make a new friend, like we did.

The Meyer Lemon was also a big winner with it's sassy tartness, but deliciously, sweet twang. When tasting the lemons I chomped down hard because I adore the bite of a good lemon and the way my face contorts when the juice explodes in my mouth. The rest of the girls took small, little bites of the juice to avoid such facial contortions. The regular Lemon was just that...great and wonderful, but the Meyer was outstanding! The Meyer Lemon would be perfect for freshly squeezed lemonade on a hot summer day.

The Meyer is native to China and is thought to be a cross between a lemon and a mandarin orange. It has a little bit of an orange hue to it, so keep that in mind when looking for them.

We also tasted a Minneola, which was very mild like a tangerine, and the Pummelo, which was nice, but not knock-your-socks-off good, so that's all the attention we're giving them here because it's time.......


Jen served us Frozen Orange Yogurt that she made herself with the help of her handy-dandy Cuisinart ice cream maker.

It was light, mild, citrusy, and a little bit was perfecto and it was only the beginning!

She also made in her Cuisinart, a Frozen Meyer Lemon Sorbet that everyone nearly died over. I've never see Anne look so blissful as she sat quietly in her chair, eyes closed, happily spooning the sorbet into her mouth. She left us momentarily and took up residence in La-La Land. I'm sure plain lemons would have tasted just fine in this recipe, but around these parts we don't settle for "just fine", so we strongly recommend that you use Meyer lemons if you too, want to take a trip to La-La Land.

Now, it's no secret that Jen and I are Jeni's Ice Cream snobs, but I'm telling you right now, Jeni's lemon sorbet had NOTHING on Jen's Meyer Lemon Sorbet.....just saying!

Oh...and check out the stunner down below. This was the finale and wow, did it create a stir! An Elegant Citrus Tart with a toasted coconut crust, a buttery orange curd as it's filling, and freshly peeled and sliced citrus segments as it's topper. How beautiful is that?

I must tell you that I was super nervous that I wouldn't get a picture that did this masterpiece justice, but I'm pretty happy with how it turned out. I think it's beauty and elegance pops from the photo, but sadly for all of you, you actually had to be there to taste the flavor.

The flavor was light, divine, and unlike any other dessert I've had. It should be served to royalty. I know I felt like royalty when I ate it.

While everyone was swooning over the tart, Jen gave each one of us a little "take home" jar of the Buttery Orange Curd. We love her. :)

There was wine at this party too...white wine, that is. There are no pictures because I was busy drinking it, but if truth be told, there wasn't a lot of wine drinking happening at this tasting. We were too busy eating desserts and citrus.....happily.

Tuesday, March 15, 2011

An Elegant Citrus Tart

Want to impress your friends?

Of course you do!

Then let us implore you to make this tasty treat for your next get-together! This citrus tart was the dessert on the cover of Southern Living that caught my attention and demanded (yes, DEMANDED) that I take that magazine home so I could replicate all of this sweet citrusy goodness for our citrus party.

The crust is surprisingly simple and the addition of coconut really makes it something special. The original recipe called for coconut extract to be added, but I left it out simply because I didn't have any and didn't want to go buy it. And guess what? It didn't need it at all! It's fabulous can take the entire food-tasting group's word for it!

You will need to make the Buttery Orange Curd for this delectable delight, but no worries! The most time consuming thing about this recipe is cutting the pretty sections of fruit for the top, which is totally worth the time. Check out a quick tutorial here!

Citrus Tart
by Southern Living

1/3 c. unsweetened dessicated coconut
2 c. all-purpose flour
2/3 c. powdered sugar
3/4 c. cold butter, cut into pieces
buttery orange curd
9 assorted citrus fruits, peeled and sectioned (I used white grapefruit, oranges, and Rio Star grapefruit)

Preheat oven to 350. Bake coconut in a single layer in a shallow pan 4-5 minutes or until toasted and fragrant, stirring halfway through. Let cool completely.

Pulse coconut, flour, and powdered sugar in a food processor 3-4 times or until combined. Add butter and pulse a few more times until crumbly. With the processor running, gradually add 3 Tbsp. water and process until the dough forms a ball and pulls away from the sides of the bowl.

Roll dough into a 10 inch circle, about 1/4" thick, on a lightly floured surface. Press into the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Trim the excess dough and bake for 30 minutes at 350. Cool completely on a wire rack, about 40 minutes.

Spread buttery orange curd over crust and top with lots of pretty citrus sections!

Thursday, March 10, 2011

Buttery Orange Curd

 You've all read about our tasting parties, right?  Sheri always does such a fantastic job of documenting and photographing them, don't you think?  Oh what fun we have, and what wonderful foods we get to taste!  This past month, I was the host and the theme was CITRUS!  Sheri's love for all things lemon is very well documented, and I love all things citrus I knew this was going to be fun and easy!  Now that I've piqued your interest, let me just assure you that Sheri's write-up of the citrus party will be posted quite soon, I'm sure...and then you too can enjoy!

Soon after we decided that the theme for the next party would be citrus, I was sitting at taekwondo practice watching the kids, when I saw the January issue of Southern Living sitting on the counter in a pile of magazines.  I grabbed it immediately, because it was featuring "the season's brightest citrus recipes".  The angels were smiling upon me at that moment, let me tell ya!  I pulled not one, but two recipes from that issue to throw into the menu for the party, and let me just tell you that both recipes were unbelievable, and yes, we are going to share the both with YOU!!!

When I first saw the recipe for this Buttery Orange Curd, I knew I was going to make it without a doubt!  See, it has become kind of 'thing' at our parties that someone always brings something to share...a favor of sorts.  I was instantly inspired to make it and put it in cute little jars for my guests to take home...a bit of sunshine in a jar!  And it was an added bonus that it was also an ingredient in the other recipe that I tried for the party...which I will share very soon!

Truly, folks...this recipe goes together so quickly and is just so.....buttery.  And orangey.  And yummy.

Try it!  Make some for your friends, or better yet, make some for someone you want to be your friend!!  They'll never be able to resist!  And if you DO make some for your friends, put it in little canning jars and print off these totally cute, totally free printable jar toppers from Wendolonia.  She's super creative, and has lots of cool crafty things on her blog!  Your friends will be so impressed! 

Buttery Orange Curd
by Southern Living

2/3 c. sugar
2 1/2 Tbsp. cornstarch
1 1/3 c. orange juice
1 large egg, slightly beaten
3 Tbsp. butter
2 tsp. orange zest
pinch of salt

Combine sugar and cornstarch in a 3 qt saucepan. Gradually whisk in orange juice and egg. Bring to a boil and keep it boiling, whisking constantly, about 3-4 minutes.

Remove from heat; whisk in butter, zest and salt. Place heavy-duty plastic wrap directly on curd to prevent a film from forming and chill 8 hours.  Spread on scones, english muffins, or toast...serve on top of sliced strawberries...use it to make some panna cotta or to make the next (secret) recipe we're going to share, or just eat it with a spoon.  Yes, it's that good!

Store leftovers in refrigerator for up to 3 days.

Sunday, February 20, 2011

Orange Cornmeal Cookies

It never ceases to amaze me what chefs and bakers throw in a bowl together to create dinner and dessert. When I peruse recipes and read an ingredient list that doesn't "add up" I cannot help myself from reading the entire recipe because I need to know how they plan to make it work.

I have learned over the years that everything works together....EVERYTHING! I added a Granny Smith Apple to soup last week for Pete's sake and it was fantastic, so in my my kitchen...anything goes!

When I saw this cookie recipe in a magazine and the title read "Lime and Cornmeal Cookies" I was like...."Of course!" ;)

It was late evening when I came upon this little gem, so bright and early the next morning I was in the kitchen creating this weird cookie. The recipe gave permission to substitute orange juice and orange zest for the lime, and since I had no lime at the time, I went with orange.


The recipe suggested drizzling melted chocolate over the orange cookies, but I felt the chocolate dominated the delicate taste of the cookie, so I went with the icing instead.

These cookies are refreshing and delightful. You could eat seven of them in one sitting and still go back for more.....or is that just me?

I made them one week later with lime and orange for comparison purposes and I personally prefer the orange. My "taste-testers" loved them both and made it clear that they would be perfectly happy if I made either of them again.

Orange Cornmeal Cookies

1-1/4 Cup Flour
1/2 Cup Cornmeal
1/2 Cup Butter, softened
1/2 Cup Sugar
One Egg
One Tablespoon Orange Zest
One Tablespoon Orange Juice Concentrate
1/2 Teaspoon Vanilla

Beat butter and sugar until fluffy. Add egg and beat gently. Add vanilla, orange juice and zest. Then add flour and cornmeal and mix until a nice dough forms.

Roll into a ball and chill for at least one hour. Roll into a log and chill in fridge for 4-8 hours. Slice 1/4 inch thick slices and place on baking stone. Bake for 11-12 minutes in a 375 degree oven.

When cooled, drizzle with icing.

Sunday, January 30, 2011

Andouille and Red Wine Soup

We've all had those small moments in our lives when we are so proud of ourselves that we can't help but jump up and down and give ourselves a high five. And when these priceless moments happen to us, all we really want to do is share that joy, that pride, that excitement with someone...anyone who will listen.

My moment came last Thursday evening when I decided that I wanted soup for dinner. I didn't have any sort of plan or recipe, I just knew I wanted soup.


When I found one, lonely, red potato, I decided to put him out of his misery and chop him up in little pieces and saute' him in a puddle of olive oil. Then I chopped up 4 stalks of celery, smashed 4 cloves of garlic, and threw them in the puddle as well. I placed a lid on top and let them mingle.

When I opened my fridge again, I noticed a big ol' Granny Smith apple staring me in the face. My first thought was..."Nobody puts apples in soup....that's weird." But before I knew it, I was cutting the apple and adding her to the pot as well. "Weird is good." I thought to myself.

"What do I do for protein? I could use beans, but I don't like beans....unless they're the green, string bean variety." And then I remembered that I had just purchased Cajun Style Andouille Smoked Sausage links, so beans were out and meat was in. Protein....CHECK!

Drinking red wine while cooking is always recommended, and since I already had a bottle in my hand........OOPS......a half a cup of it fell into the pot. I didn't want to use the whole bottle in the soup, so I poured in some beef broth.

I added some thyme for additional flavor, some diced tomatoes for color, and in a moment of mature, grown-up behavior I opened a can of White Northern beans and allowed a few fifty beans to drop into the soup. It felt good and bad all at the same time. It was hard to do, but I've got to learn to like beans....I've GOT TO!

When I couldn't find or think of anything else to add to my "souped up" soup, I placed the lid on top, turned the heat to low, and walked away for a couple of hours.


I returned to the kitchen at 8:53 PM wearing a proud smile on my face as the delightful aroma tickled my nose. I had a good feeling about this! I removed the lid, stirred the pot, grabbed a ladle, scooped it up, filled my bowl, found a spoon, loaded it up, took a whiff, took a taste, and....


MY moment.

.....that tiny little moment of accomplishment, of a job WELL done, of beautiful magic performed.

It. Was. Amazing! And even though no one was there to high-five me, I did a little dance, sang a little song, and laughed to myself over my apparent brilliantness. (Yes, it's a word)

Now, as we all know, most soups taste better the second day, but what I'll tell you about this little number is that on the night of it's conception, there were so many flavors bouncing around on the palate that it was like happy food fireworks. I could taste the wine, I could taste the apple, I could taste the Andouille, and I could even taste the beans - the wine-soaked beans, that is. Turns out, I kind of like drunken beans. Who knew?

The next morning, I decided to relive the experience of the night before and heat up the soup for breakfast. Only now, the soup had a different flavor. It was still very good, but as with most soups, all the flavors merged into one and the "wild party" from the evening before had simmered, the pandemonium had subsided, and even though I was enjoying the same flavors, somewhere in the magic of the overnight hours, they had become one brand new flavor.

I recommend eating the soup the night you make it and eating it again the next day and have yourself two different won't be disappointed!

(Thanks for letting me share this moment with you!)

Andouille and Red Wine Soup

6 Ounces Cajun Style Andouille Smoked Sausage
Olive Oil
One Medium Red Potato, finely chopped
4 Stalk Celery, finely chopped
4 Large Garlic Cloves, smashed
One Granny Smith Apple, finely chopped
14 Ounces Diced Tomatoes
7.5 Ounces White Northern Beans
One Teaspoon Thyme
1/2 Cup Red Wine ( not dry )
2 Cups Beef Broth

In a good size skillet or pot, saute' potato, celery, garlic, and apple. Add thyme, sausage, tomatoes, and red wine. Cook for a little while longer. Then add broth and beans. Let simmer on stovetop for at least 2 hours.