What's for Dinner, Wed., April 1, 2026 [View all]

Big pot of vegetable beef soup. I had a fun time walking the gardens and picking emerging herbs, garlic, onions, and celery. I had frozen vegetable stock in the freezer. Creamer potatoes in various colors, cubed rutabaga, carrots, onion. I'll add canned tomatoes and tomato paste later. The herbs were oregano, sage, parsley, thyme, and I added dried bay leaf from my dried herb selection. Better Than Bouillon is always a must for a flavorful soup.

I also thawed artisan rolls, from which I will make croutons and also possibly some open face sandwiches with melted cheese and peppers.

Another addition to my kitchen tasks is baking corn bread: I want to try a new type of infused honey with it.