Blizzard Jonas

Ever since I started working at the Taj, I’ve been there on every major holiday from Thanksgiving to Christmas, New Year’s, MLK day, you name it. But the time finally came for me to go on my “holiday” break and visit my family in Pennsylvania for a couple days. I left Boston a few days before a reported snowstorm was coming through only to find that it was bound to hit Pennsylvania even worse. GREEEEEAT, I love snow and shoveling and winter tundras.
The only difference between this year and last is the fact that I get to spend my time snowed in with my crazy family and use that time to relax. Definitely not a word I often use in my vocabulary. My family has spoiled me since I came home- buttloads of homemade meals, leftover Christmas treats, and all the milk I can drink. I probably gained at least 10 pounds in the last 4 days (an exaggeration, I hope!). Carbs on carbs on carbs.
I spent some time helping them shovel through 30+ inches of snow, we watched Good Will Hunting on Netflix, and spent some time on this impossible puzzle called Kanoodle. I’m sad to have to return back to reality but am thankful for the time I’ve had with them. Blizzard Jonas, you ain’t got nothing on us! Check out these pictures from the storm!


On Food for Thought Thursday, I do another restaurant review on a place in Philadelphia called Amada! It featured some superb spanish tapas in Center City. You won’t want to miss it!

Advertisements

Sausage Potato Kale Soup!

Tis the season for perfectly cozy nights with a hot howl of hearty soup to warm you up! Practically overnight, Boston went from a warm-ish winter to bitterly cold and awful. It’s time to buckle down for the rest of the season and there’s no doubt about it that I want this soup by my side! And if you’re cooking for one, like me, this soup is perfect for freezing! Now you can actually stick to your meal prepping for the New Year!

Let’s get to it!

755

1 large pot of boiling water, 2/3rds full
1 chicken bouillon cube
3 medium russet potatoes
1 large onion
6 slices of bacon (or more, I won’t judge you)
3-4 sausage links
1 large bunch of kale
1/2 pint of heavy cream

1. Begin by boiling the pot of water with a bouillon cube.
2. Wash, peel and cut your potatoes into small cubes and place into the boiling water. Cover the pot with a lid and cook potatoes until soft and you can pierce them with a fork.
3. In the meantime, chop and sweat the onions in one sautee pan.
4. Start cooking your sausage in another sautee pan. Ground sausage/pork/turkey would also work really well as a variation! When the sausage is fully cooked (very very small amount of pink or 165 degrees), slice and add into the onions draining off the excess fat.
5. Using the same pan as the sausage (just trying to save you an extra dish!), quickly cook your bacon without getting it too crunchy. Once cooked, cut into small pieces and also add to the sausage/onion mixture.
6. Once the potatoes are cooked, turn down the heat to a simmer and add the meat/onion mixture.
7. Slowly add heavy cream to the soup and mix just to taste.
8. De-vein the kale and cut into small pieces.Add while the soup is on low heat, stir in and cover the pot. Let simmer for another 10 minutes.
9. Serve and enjoy or save for another day!

Coming up on Tuesday is another deliciously hilarious guest blog post by my dear friend, Lexy! She last wrote about her horse girl trauma… Read up over the weekend and I’ll see you back here on Tuesday! You won’t want to miss it!