Watership Down Kitchen

Happy Easter everyone! I hope we are all hanging in there. I am lucky to be able to still teach my students their voice lessons via Zoom and sing my heart out online (maybe too much?) as well as blog my food recipes here. Today I am truly counting my blessings; I live near my parents so I can easily check in on them and I am right in the country so I can enjoy a lovely walk with my dogs daily. I am so grateful to essential workers for keeping my deliveries of mail, groceries, etc coming. I am grateful for the internet, which has kept me connected to work, friends and family. I am grateful to healthcare workers, for keeping us safe. I am grateful to my family, for keeping me sane. From my table to yours, please enjoy some luscious comfort food and hopefully a day of peace. Enjoy! Ingredients: 1 pound kielbasa, cut into 1/4 inch rounds 3 white onions, sliced into 1/4 inch thick half moons 2 pounds of Yukon gold potatoes, sliced into 1/4 inch rounds 2 tablespoons olive oil...

Another chapter in Quarantine food blogging: Soup! We just made a delicious spiral ham. It was on sale at the store and I loved the idea of leftover ham for days during the lockdown. I wanted to make the most out of my ham, so after we carved off all the ham, I plopped the bone into some water and made a broth. Since we have a vast repository of canned goods from our last stock up, I added pinto beans and peas along with shelf stable potatoes and the typical aromatics of onions, carrots and garlic. At the end, I added my secret weapons: the Worcestershire umami bomb, the cutting acid of lemon juice, and the punch of heat from the cayenne. Delicious! Healthy thoughts to you all! Ingredients: Hambone 1 pound of ham 2 onions, diced 4 carrots, diced 2 garlic cloves 4 potatoes, diced small 1 14 ounce can of pinto beans 1 14 ounce can of peas 2 tablespoons olive oil 1 teaspoon salt and pepper each Splash of Worcestershire sauce Splash of lemon juice Pinch of cayenn...