This is my first blog. And I said ‘blog’, not cookbook. So if you are going to follow along, I’ll need to be upfront. I don’t measure anything. I use recipes as ingredient suggestions, and everything I make is one-of-a kind, never to be duplicated in quite the same way. Almost everything I make contains the ingredient “whatever is in my fridge that needs to be used”, which can be hard to define or quantify.

I’ll start simple with last nights dinner. I called it Leek, Potato and Portobello Soup, but it actually contained much more, starting with illegal amounts of fresh garlic (I got a new Cutco knife for Christmas, and compulsively chop garlic by the bulb.) Lets say 8-10 cloves. It also had carrots, celery, vidalia onion, and Field Roast brand ‘grain meat’ in Smoked Apple Sage flavor. (Vegan sausage purchased in frozen section of FW Food Coop).

I began with 6 cups of water and two Rapunzel brand Vegetable Bouillon cubes (Kroger health food section)and brought them to a boil. First I added the potatoes, so they would cook the most, thereby and serve“ as a thickener. Next I chopped and added the garlic, onion, celery, carrots, portobello, leeks and sausage (in that order). I seasoned with a few squirts of Bragg Liquid Aminos (it’s like soy sauce) (Kroger health food section), a dash of olive oil and maybe a cup of coconut milk (Kroger). I cooked it until the veges were desired texture.

The flavor was actually a bit overwhelming, and I had 3/4 box of organic Imagine brand “Creamy Garden Broccoli soup (low sodium). The soup was left over because it was bland and no one liked it the night before, so it was perfect to tone down the intensity.

And it was good. I served it with toasted rye bread, topped with Earth Balance buttery spread (Kroger). And that was awesome.