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Weekly Garden Thread - Dec. 30-Jan. 5, 2024 [Potpourri Edition - Post a Soup Recipe]
December 30, 2023 | Diana in WI/Greeneyes in Memoriam

Posted on 12/30/2023 5:30:11 AM PST by Diana in Wisconsin

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We DO post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: food; garden; gardening; potpourri; soup
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To: Liz; FRiends

Right after the everyday Chicken, I think Ramen Noodles are the SECOND greatest of God’s inventions. ;)

I LOVE the side dish you make with el-cheap-o packets of Ramen Noodles. My BIL would bring that dish to pass at every family gathering - mainly because it cost him about a buck to make a big bowl of it, LOL!

https://insanelygoodrecipes.com/ramen-noodle-asian-salad/#wpzoom-premium-recipe-card


161 posted on 01/03/2024 3:56:13 PM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

It’s a cheapie to make for sure.

The bad news is, ramen has become so popular,
I’ve seen it on restaurant menus for $12 a bowl.


162 posted on 01/03/2024 3:59:22 PM PST by Liz (Albert Schweitzer: “Example is not the main thing in influencing others. It is the only thing.")
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To: Diana in Wisconsin
Ramen salad looks good....not cheap.


163 posted on 01/03/2024 4:03:05 PM PST by Liz (Albert Schweitzer: “Example is not the main thing in influencing others. It is the only thing.")
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To: Liz

They have a package of Ramen at Walmart for 30-cents. ;)

When I was just starting out in life, it was 10 cents, LOL!


164 posted on 01/03/2024 5:26:16 PM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Pollard

My wife and I have researched her Acadian ancestry enough to understand an aspect that those outside of that area don’t. The French farming immigrants to the Bay of Fundy area, the Acadians, were separated by many decades and many cultural differences from the French colonists that came late to other areas of Canada.

We were able to stand on the ground where her colonial ancestors settled for two generations and then were expelled from by the British.


165 posted on 01/04/2024 10:22:36 AM PST by KC Burke
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To: Diana in Wisconsin; Liz; All
Great Thread full of Great warming Soups Diana! Lots of great contributions!

Its a new week in a new year and Gardening Catalogue season !

Picture Link Deleted!

Click on the picture to link forward to the new Gardens Resolution thread!

166 posted on 01/06/2024 7:15:57 AM PST by Pete from Shawnee Mission
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To: null and void

How many servings does this make.[without doubling]

I’m collecting all the recipes in this thread to put in a final post


167 posted on 01/14/2024 5:53:10 AM PST by Pollard (Hi)
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To: Pollard

Dunno. I can feed 3 people a couple meals, but mom doesn’t eat much, ratboy and I are hardier eaters.

Call it 6 servings?

That’s why I doubled the recipe...

BTW, I used a spiral cut Christmas ham this time. Have you ever seen a ham with a knee joint in it???


168 posted on 01/14/2024 6:28:23 AM PST by null and void (I identify as a conspiracy theorist. My personal pronouns are told/you/so.)
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To: null and void
Have you ever seen a ham with a knee joint in it???

For the first time this year. I haven't made a gazillion spiral hams but never noticed that before.

169 posted on 01/14/2024 7:26:15 AM PST by Pollard (Hi)
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To: Pete from Shawnee Mission

Full collection of recipes from this thread

All formatted the same. Images added where there were none(hopefully I picked a good representation), not all the same size/ratio. Added servings # if I could find the same or similar recipe elsewhere.

Nice thing to do w/ all those pesky carrots.

Easy Carrot Soup

Ingredient

Garnishes. Cheesy Soup Dippers: 8 baguette slices, about 1/2-inch thick 2 tablespoons olive oil, 1/2 cup Parmesan cheese, finely grated

Method

Cook butter and onions on med til onions turn translucent, 3-4 minutes, but don't brown. S/p. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant. Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.

Make the cheesy toast dippers: Spread out baguettes on sheetpan; drizzle with olive oil. Then, sprinkle generously w/ grated Parm. Bake 400°F til edges brown and Parm is light tan at the edges, about 10-12 min. Remove and set aside.

Finish the soup: When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper, if you wish.

Serve: Ladle into bowls and swirl in tbl h/cream into each bowl. Garnish with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!

Leftover soup keeps well in the fridge for 5 days, or you can transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop. Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but best to stir in fresh cream when serving, and freeze without the cream.


Creamy Tortellini Soup

Comforting, cozy, and so yummy. Rich and creamy tomato broth, cheesy tortellini, fresh spinach, and Italian sausage.

INGREDIENTS

INSTRUCTIONS

Cook sausage over medium-high, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté 5 min until vegs are soft. Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes. Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan and dunk with cheese bread.


Senate Bean Soup

INGREDIENTS

INSTRUCTIONS

Rinse beans and place them in a large bowl. Next, add water and let the beans soak covered overnight. Drain beans and place in a large pot with a ham bone. Add cold water to cover, plus two additional inches of water. Bring to a boil. While that’s happening, make a cheese cloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce heat and simmer, stirring occasionally, until the beans are tender and the meat is falling off the bone (about 3 hours). Remove the pouch and the bone. Before serving, shred the meat and add it back to the soup.

Makes 6 to 8 servings


Spicy Beef Noodle Soup

INGREDIENTS

INSTRUCTIONS

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 teaspoon oil and remaining beef.
  2. Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek. miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes.
  3. Cook noodles per package directions; drain and rinse with cold water. Drain well.
  4. Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about ½ cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1½ cups soup into each bowl; sprinkle each serving with 1 tablespoon green onions. Top with cilantro sprigs.

    *This soup freezes well, except for the noodles and bok choy (both get really soggy when frozen). I always freeze before adding either, and then reheat on the stovetop so I can add the bok choy and let it cook.

    Makes 8 servings


    Simple Stove Top Split Pea Soup

    INGREDIENTS
    Double batch in [brackets]

    To Start

    • 2 [4] cups dried split peas, (≈1 [2] pound), sorted and rinsed
    • 6½ [13] cups liquid (water or chicken broth, (or water plus 6½ [13] tsp bouillon)
    • 1 [2] tsp garlic powder
    • ⅓ [⅔] tsp dried thyme
    • ⅓ [⅔] tsp crushed dried rosemary
    • 1 [2] tsp salt
    • ¼ [½] teaspoon pepper

    Add Half Way Through

    • ¾ [1½] cup chopped large onion, about ½ [1] large onion
    • ¾ [1½] cup finely chopped celery, about 2 [4] medium stalks
    • 1¼ [2½] cups carrots, cut into 1/4-inch slices, or julienned, about 3 [6] medium carrots
    • 1 [2] lbs julienned ham)

    INSTRUCTIONS

    1. Preparing split peas for cooking is easy! Just pick over the dried split peas and discard any grit or discolored peas. Place the split peas in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander.
    2. Add rinsed peas to [6½ [13] cups liquid (water, chicken broth or bouillon). Stir well.
    3. Bring to a boil (High), reduce to gentle boil (On my stove ⅔ of the way between Low and Med Low) and cover for 3 hours, stirring occasionally
    4. Use an immersion blender to coarsely break up the peas if needed.
    5. Add all other ingredients.
    6. Cover and simmer 5 to 7 hours, stirring occasionally
    7. Stir well before serving

    Tips

    • For peas that have been stored for years, soak overnight, drain and rinse before use.
    • Use a heavy bottom pot to limit hotspots, stir occasionally throughout.
    • Buy a spiral cut ham, half the work of julienning is already done!
    • Serve a grainy cornbread (don’t forget the honey butter or drizzle of maple syrup) and a spinach salad with fresh grapefruit or mandarin segments with the soup. The tart freshness of the citrus contrasts nicely with the rich, thick soup.
    • We like ours with a lot of black pepper on the top and a splash or two of Tabasco!

    Makes servings


    20 Minute Hidden Veggie Chicken Dumpling Soup

    INGREDIENTS

    • 6 cups chicken or bone broth
    • 1 can (14 ounce) unsweetened coconut milk
    • 1/3 cup tamari or soy sauce
    • 2 tablespoons creamy peanut butter
    • 1/4 cup Thai red curry paste
    • 1/2 cup canned pumpkin puree
    • 1 inch fresh ginger, sliced
    • 2 cups fresh or frozen spinach
    • 20-30 frozen chicken or pork dumplings
    • chopped cilantro/green onion, for serving
    • toasted sesame seeds, for serving

    INSTRUCTIONS

    1. 1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes.
    2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.
    3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!

    Calories: 415 Cal | Author: Tieghan Gerard

    Makes 4 servings


    Pig ‘n Pepper Potato Soup

    INGREDIENTS

    • 6 c. potatoes
    • 1 c. celery, chopped
    • 1 c. onion, chopped
    • 1 lb. polish sausage, cut into bite size pieces
    • 1 tbsp. salt
    • 1 1/2 tsp. coarse ground pepper
    • 1 tbsp. dried parsley
    • 3 c. water
    • 2 c. milk
    • 1 c. half & half
    • 2 tbsp. butter
    • 3 tbsp. flour

    INSTRUCTIONS

    Boil potatoes, celery, onion, sausage, salt, pepper, parsley, and water until potatoes are cooked. Add milk and half & half. Melt butter and mix with flour. Add to soup and cook until thickened.

    Makes 6 servings


    Lisa’s Famous Potato Soup

    INGREDIENTS

    • 8 cups potatoes, peeled and coarsely chopped
    • 1 small onion, chopped (about 1/3 cup)
    • 1⁄2 lb bacon, crisped, drained and crumbled (6-8 slices)
    • 1 (8 ounce) package cream cheese, softened
    • 3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 cups)
    • 1 (14 1/2 ounce) can condensed cream of chicken soup
    • 1⁄4 teaspoon pepper

    INSTRUCTIONS

    1. In a 4-qt. crock pot, stir together the potatoes and onion. Add the bacon.
    2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
    3. Add the mixture to the crock pot.
    4. Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.

    You can mash the potatoes for a thicker consistency before serving.

    Diana’s Notes: I never peel the well-scrubbed potatoes. Saves time, adds fiber. Homemade Chicken Stock is better than canned, of course, but if you’re in a pinch, use 5 cups water and 5 chicken bouillon cubes. Use thick-cut bacon for more texture & bacon-y-goodness in the soup.

    Makes servings


    Spinach Vegetable Soup

    INGREDIENTS

    • 1 small onion, chopped
    • 1 celery rib, chopped
    • 1 tablespoon butter
    • 2 cans (14½ ounces each) reduced-sodium chicken broth or vegetable broth
    • 1½ cups diced peeled potatoes
    • 1 small turnip, peeled and chopped
    • 1 cup chopped carrots
    • ½ cup chopped green pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon each dried thyme, basil and rosemary, crushed
    • 1 teaspoon rubbed sage
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
    • 1 can (14¾ ounces) cream style corn
    • Dash to ⅛ teaspoon cayenne pepper

    INSTRUCTIONS

    1. In a large saucepan, sauté onion and celery in butter until tender. Add the broth, potatoes,turnip, carrots, green pepper and seasonings. Bring to a boil. Reduce heat, then cover and simmerfor 15-20 minutes or until vegetables are tender.
    2. Stir in the spinach and corn, and allow to cool slightly. Puree one-half of the soup in a blender,then return to the pan. Add cayenne and heat through.

    Makes 6 servings


    Creamy Tomato Soup Shortcut

    INGREDIENTS

    • 4 tbsp butter
    • ½ cup diced onion
    • 2 tbsp all-purpose flour
    • 2 cups milk, preferably whole milk
    • no more than ¼ tsp b/soda
    • 3 ½ cups canned diced tomatoes w/ juices
    • 2 tsp sugar
    • salt to taste

    INSTRUCTIONS

    Heat butter on med. Add onion and 1/2 tsp kosher salt. Cook until softened and translucent (not browned), about 6 minutes. Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk. Add baking soda (food science tip), tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below). Add more salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned (see note below).

    Serve w/ spoonful of sour cream, homemade croutons, a melty grilled cheese sandwich on the side. Sprinkle with a crack of black pepper, if you like, and/or drizzle with a little heavy cream or olive oil.

    NOTES On seasoning to taste, use about 2 tsp k/salt, but it depends if the butter is salted and amt of salt in canned tomatoes. To blend the soup in a regular blender, you must work in small batches as hot liquids will erupt. Do a few ladle-fuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.

    Makes 6 servings


    How to make ham stock

    INGREDIENTS

    • ham bone or hock
    • 1 yellow onion, peeled and cut into 6 wedges
    • 2 carrots, cut into 2-inch pieces
    • 1 stalk celery, cut into 2-inch pieces
    • 1 head of garlic, halved crosswise
    • 4 sprigs parsley
    • 10 whole black peppercorns
    • 1 bay leaf (optional)

    INSTRUCTIONS

    1. Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
    2. Strain the stock through a ne-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.

    Simmer on stove top for 3 hours or use a slow cooker in med or high for 8 hours or low for 12 hours

    Yield 6 cups

    Vegetable Soup(with sausage if desired) with too many ingredients to list and no amounts given - https://freerepublic.com/focus/chat/4206749/posts?page=43#43


    Diana’s Pantry Staples Corn Chowder

    I was hungry for some Corn Chowder, so I came up with this recipe based upon what was on hand in my pantry and fridge.

    INGREDIENTS

    • 3 stalks Celery, chopped w/leaves
    • 1 Onion, chopped
    • 1 Carrot, shredded

    In your soup pot, saute the above in your choice of oil, butter or both

    4 strips Bacon, cooked and crumbled (optional, but good!)

    Add to the pot:

    • Two cans whole potatoes, cut into bite-sized pieces
    • 1 12 oz. can of Evaporated Milk
    • 2 cans Creamed Corn
    • 2 Cups Water
    • 1 tsp. Vegeta seasoning (or 1 or 2 chicken or veggie cubes)
    • Salt & Pepper

    Add the crumbled bacon back in and heat everything through.

    You can add other veggies you may have on hand. Saute with the first three if fresh, or add them in when you add the liquids if they’re already cooked.

    When you re-heat it in days following, just add some everyday milk to thin it a little; it seems to get thicker after it’s refrigerated.


    New England Clam Chowder

    INGREDIENTS

    • 1 qt. clams (from Duxbury if possible)
    • 1/4 lb salt pork
    • 4 potatoes
    • 2 onions
    • 1 qt. milk
    • 1/4 lb. butter
    • plenty of common crackers
    • salt and pepper
    • 1 kernel of garlic (if you like garlic)
    • 1 jar cream (if you want a very rich chowder)

    INSTRUCTIONS

    Cut the up pork into small pieces and fry it out. Strain the fat and saute the chopped onions gently until they are golden yellow. Fried onions won’t give people indigestion unless they are brown or black. Heat the clams in their own juice until the edges turn up (this will take only a couple of minutes). Dice and parboil the potatoes. When the clams are cool enough, squeeze the dark part from their little bellies. The necks are of no value except to the clams, and might as well be removed. (Personally, I eat clams as are but you never know with company).

    Pour everything together and add the milk and butter. Split 1/2 dozen common crackers and float on the top, with a spot of butter on each. Spear the garlic on a toothpick and float, too. The toothpick will locate it when you want to take it out.

    Makes 6 servings


    20 Minute Spicy Sriracha Ramen Soup

    INGREDIENTS

    • 2-2.5 oz packets cheapo ramen noodles
    • 1 tablespoon ea. sesame oil, garlic, ginger, both minced
    • 1 cup white part spring onions
    • 2-3 tbl tomato paste/puree
    • 3-5 tbl Sriracha sauce
    • 1 tbl soy sauce
    • ½ tsp white vinegar
    • 2-3 c veg broth, garnishes

    INSTRUCTIONS

    Cook heated sesame oil, minced garlic and ginger til fragrant. Saute chopped white part spring onions a few minutes. Add tomato puree or paste, cook stirring regularly. Pour in ½ cup veg broth/chicken broth/water

    Now blender. Pour pureed broth back into pan. Pour in the remaining broth. Add Sriracha sauce, soy sauce and white vinegar and give it a stir. Once the broth starts boiling add ramen noodles and wait for few minutes. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked. Pour the soup into bowls. Garnish with fresh coriander leaves, sliced Jalapenos, green part spring onions and soft boiled egg. Serve immediately

    NOTES Make it a meal w/ chicken, beef, prawns. Portobellos or other mushrooms are good. Make it as spicy as you like. Add more or less, sriracha.

    Makes 4 servings


170 posted on 01/14/2024 7:32:37 AM PST by Pollard (Hi)
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To: Pollard; Diana in Wisconsin
Pollard;

Thanks for posting these recipes in the thread end file!

171 posted on 01/14/2024 4:15:09 PM PST by Pete from Shawnee Mission (6B KS/MO border -2F cloudy 6:14 PM)
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To: Liz; Diana in Wisconsin
Thank you, Liz and Diana! I’ve been holding on to this tortellini soup recipe for nearly a month, just waiting for the right time to use it, which was tonight! Excellent and so easy! I started chopping and cooking around 6 pm, due to our schedule today. Let it simmer for about 30-40 minutes before I added the wine, and so forth. This is a photo of the Dutch oven, not our own individual bowls which had the Parmesan thoroughly on top, with rosemary focaccia on the side. Amazing meal! Thank you again, so very much! Hubby told me I must absolutely thank you, in person if I ever could, so you know he means it! ❤️

IMG-3934

172 posted on 01/27/2024 6:33:13 PM PST by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: FamiliarFace

You had me at, ‘Rosemary Focaccia!’

Glad you had a great Soup Experience! :)


173 posted on 01/27/2024 8:08:16 PM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Pollard

Gotta take the opportunity to thank you as well. I made the Creamy Tortellini soup that Liz posted, and you have above. I made it for our dinner Saturday night, and it was fantastic. Hubby just LOVED it! Thanks for your work on this thread!


174 posted on 01/27/2024 9:27:43 PM PST by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: Diana in Wisconsin

I cheated on the focaccia. I bought one from the grocery bakery section. It was very good, though I could’ve made it myself. Just had to cut some corners for tonight, but yeah, a perfect accompaniment for the soup dinner.


175 posted on 01/27/2024 9:30:20 PM PST by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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