Honestly though, I think I might miss soup season when it warms up. I have been a lot more into making soups this year than in the past. Canned soups can be mighty tasty, but there's just something special about homemade soup that you can't get from a can. Recently I made this minestrone soup and it was mighty tasty.
The past couple of years for lent I've given up candy/desserts. I choose it because it is actually challenging unlike when I was little and I would give up ice cream even though we never bought ice cream in the winter. It also helps me make those healthier choices. This year I did give myself one exception as my sweet friend Emily made me a countdown for my desk at work that requires the eating of one Hershey kiss per day. I'll oblige if I must ;)
Quivey's Grove, a nearby restaurant that is well known for their fish fry, but an hour and a half wait we went elsewhere. We ended up at the Tap Room at Hawks Landing where we washed down our fish with brandy old fashioneds, another Wisconsin tradition. We rounded out date night with a game of mini golf on the indoor course at Vitense Golfland where match ended in a tie.
One thing I've been thinking about lately is how in the next few months my kitchen is going to change drastically. Not only the actual physical kitchen since we'll be moving at some point this summer when I start law school, but also the tools I have in it. Much of our wedding registry includes new kitchen tools or higher quality upgrades from what we have now. Inspired by this article on essential tools for your first kitchen, I thought it would be fun to do a little comparison of what my top kitchen tools (meaning most used) are now compared to next fall/winter.
- Chef's Knife: I have a really bad knife set that came in a kitchen starter kit I bought a few years ago (think, serrated knife can't even cut into a baguette bad) but then on top of that we have a mediocre chef's knife that while not great, can get the job done. This gets used daily.
- Cutting board(s): To go along with the chef's knife, we have a few different sized cutting boards that get used daily (at least). My favorite is a giant one that can hold a ton of diced veggies but can barely fit in the sink to get cleaned.
- Large non-stick skillet: Eggs, stir fry, grilling a sandwich, making a one-skillet meal, this bad boy can do it all. I use mine close to daily and I honestly think that as I become more comfortable with my cast iron skillets this might be replaced, but for now, here she is.
- Baking sheet: I may not use a baking sheet daily like some of these other things, but it does get used frequently and for a variety of reasons. Besides just for baking, it also gets used for roasting, a tray for foil packets or even just to be there in case something overflows.
- Spatula: Stirring, flipping, cutting, serving; it's practically a do it all tool!
What would be on your list?