Cooking for others makes my heart sing.
It’s my jam, how I roll, and what gets me up each morning.
Truly.
Cooking and nourishing with tasty food is my love language.
The people closest to me in my life know this well.
I think my dear hubby may know this too well! 🤩🤩🤩

I just want to provide for, care for, and coddle – with food, I suppose.
And, when I have requests for items (with creative freedom), I literally jump for joy.
Brian knows the crack in my voice, the flutter in my heart, and the energy it brings to both my demeanor and soul.

I had the true GIFT of crafting a hearty winter soup for a super special someone in my life, as well as a tasty loaf of homemade rosemary bread.

Thank you, Valerie, for allowing me such a pleasure in life for our dearest Peter.

Italian Sausage Sweet Potato Soup

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Italian Sausage Sweet Potato Soup

2 Tbs. butter
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
2 large carrots, peeled and finely chopped
sea salt and pepper
1 1lb. King Soopers (Kroger’s) Italian Sausage (TRUST ME ON THIS – YOU NEED THIS BRAND)
1 lb. sweet potato, peeled and chopped into 1/2″ pieces
1 Tbs. Italian seasoning blend
5 cups beef broth
1 large rind of Parmesan cheese
1/2 cup + (I LOVE CHEESE, I NEED MORE) shaved Parmesan
fresh parsley

In a large pot, melt the butter over medium heat.
Add the veggies and sea salt and pepper.
Sauté until the veggies begin to soften and the onion is translucent.
Add the sausage and cook until the fat begins to render.
Break apart the ground meat with the back of a wooden spoon or spatula, until crumbly.
Cover and cook for several minutes.
Add the sweet potatoes, coating in the rendered fat.
Season with Italian spices.
Once the sweet potatoes have softened, add the broth and cheese rind.
Reduce heat to a simmer, cover, and cook for 60-90 minutes.
Discard the cheese rind and serve in bowls topped with shaved Parmesan and fresh parsley.

YUMMMMMMM!!! 😋