Can I tell you how amazing it is to have my kitchen back? After 3 months of trying to scramble dinners together wherever I could find a spot, it’s freaking GLORIOUS to be able to spread out on my new butcher block counter.
And yes, I am still in the stage where I go into the kitchen and just look at them several times a day.
Don’t tell anyone. 😉
Since we’re not quite done with the kitchen and the adjacent entryway is still a work in progress, I haven’t had time to do anything too crazy in the cooking department. But, I’m trying hard to get back in the swing of making normal food every night. The weather here in Syracuse has been vile – sub-zero temps and -20 degree wind chills, followed by snow, ice and freezing rain. What’s better than soup on a frigid winter night?
A few weeks ago I tried a new tortellini soup recipe, but it was really bland and boring. I thought it had potential, so I decided to create something to suit my taste.
This tasty soup is fast, super easy and delicious, which makes it a home-run in my book. I made grilled cheese sandwiches with sharp, locally made cheddar on garlic Tuscan bread and they were perfect together.
PS: Don’t skip the Pecorino Romano to sprinkle on top!