I know we think of French Onion Soup when we connect soup and France.  But it is summer.  Why not try a cold soup that is often attributed to the French.  Vichyssoise is actually a soup created by a French chef from the Ritz-Carlton in New York in the early 20th century.  The ingredients are leeks, potatoes, cream, and chicken stock.  Here is Chef Diat’s recipe from the Ritz-Carlton.  There are many variations on that soup today.

Chef Diat based his recipe on his childhood memories of his mother’s chilled Leek and Potato Soup.  Here is a recipe from Julia Child for that Leek and Potato Soup.  Either one will be a true delight on a hot summer day in mid-July. 

Now – to really enjoy that soup, don’t forget the baguette.  Is any soup truly complete without bread?  Sturdiwheat has it! Just add water.  Easy.  Healthy.  Natural. There is nothing better than the aroma of that fresh bread baking in your home.  And you can be that Master Baker with this baguette mix from Sturdiwheat.  Go for it.  You won’t be disappointed.  And the French will think you are one of them!  How’s that for a bonus!

Good Morning, Hot Cakes!

At the cabin – For a week we concentrated on nature, walking, fixing, building, cutting firewood, and eating.  Please don’t misunderstand.  Perhaps eating should not be last on the list because it was surely always on our minds.  On this day our dinner was Salmon grilled and smoked over a wood fire, Pasta with uncooked fresh tomato sauce, wood-fire grilled asparagus, and that great Sturdiwheat Focaccia Snack Bread.  Interestingly, EVERY day the question was asked “Are we having bread?”  They wanted to be sure that the cook/baker did not forget to include the Sturdiwheat.

They had, of course, become acquainted and had acquired a taste (or a slight addiction) for Sturdiwheat, whethere it was a Sturdiwheat Baguette, Sturdiwheat Pancakes, Sturdiwheat Limpa Rye, or this wonderful Italian Snack Bread mix.  Actually we made this in two pans.  Had one pan that evening, and the other warmed so beautifully in the oven the next evening for snacks!  Sturdiwheat, thank you!

And it was easy to accommodate!  Sturdiwheat is so easy to prepare.  But in addition it is simply and wonderfully delicious.  You couldn’t ask for a better friend in the kitchen or at the cabin.

Of course one day I was required to make “Mabel’s Buns” – which would be my mother’s famous (in our family) buns and caramel rolls.  Other than this requirement, we depended on Sturdiwheat.