from Mother Earth News.
Before we get into the specifics of this tasty soup, I want to talk briefly about retractable hardtops.
I showed the picture to Tim's dad and asked him what kind of car it was.
Richard said it's a late 1950s Ford with a
I be like
I say wha???????
Richard said the car was a late 50s Ford with a retractable hardtop.
I still be like
So Richard explained what a retractable hardtop is.
In 1957 Ford introduced the Skyliner in the United States. A total of 48,394 were built from 1957 to 1959. The retractable top was noted for its complexity and usually decent reliability in the pre-transistor era. Its mechanism contained 10 power relays, 10 limit switches, four lock motors, three drive motors, eight circuit breakers, as well as 610 feet (190 m) of electrical wire, and could raise or lower the top in about 40 seconds. The Skyliner was a halo car with little luggage space (i.e., practicality), and cost twice that of a baseline Ford sedan.
Retractable hardtops were on both
foreign and domestic vehicles.
I was most curious about the Fords from the late 50s.
from that first red Skyliner pictured.
Ever wonder how that retractable thing works??? Just click on the 1 1/2 minute video below.
Of course there was Ford advertising on the retractable hardtops...
Lucy and Desi even did a commercial back in the day for the Skyliners...
Hearty Sausage and Potato Soup...
- Comfort food at it's finest.
- Great for a crisp Fall or blustery, wintery day!
Here's the fixins for this yummy
Okay, to print the recipe, just click on the link below.
Hearty Sausage and Potato Soup via www.motherearthnews.com
Hearty Sausage and Potato Soup
Straight outta www.motherearthnews.com
:• 1/2 pound kielbasa sausage
• 2 tbsp olive oil
• 2 cups chopped leeks (about 4 medium leeks)
• 1/2 tsp salt, or to taste
• 8 medium kale leaves
• 2 pounds red-skinned potatoes, cut into cubes
• 2 cloves garlic, peeled and grated or pressed
• 1/2 tsp minced fresh thyme
• 2 bay leaves
• 2 tbsp chopped fresh sage
• Freshly ground black pepper
• 1/2 cup heavy cream
1. Cut the kielbasa into rounds 1/4-inch thick. Pour the olive oil into a medium skillet and fry the rounds on both sides to brown them, taking care not to burn them, over medium heat. Leave the fat in the skillet and transfer the kielbasa to a Dutch oven or heavy casserole. Trim and discard the leeks’ green tops and split the white shanks lengthwise, then rinse to remove all traces of soil. Chop into 1-inch pieces and add to the skillet along with salt. Cover and cook over low heat, stirring often and checking to make sure the leeks don’t burn or stick to the pan; add a little water if needed. After about 10 minutes, add 2 tablespoons of water, stir, and add the leeks to the sausage, scraping the skillet with a spatula to get all the tasty brown bits.
2. Strip the kale leaves from the tough stems and ribs, and then chop the leaves. Add them to the sausage and leeks along with the potatoes, garlic, thyme, bay, sage, pepper and 3 cups of water. Cover and simmer until the potatoes are tender and have absorbed the various flavors — about 30 minutes. Stir in the cream, and taste for salt and pepper.
3. Or, to serve later, remove from heat and refrigerate. Just before serving, heat the soup to just under a simmer, and stir in the cream, salt and pepper. Serve the soup piping hot.
I doubled the recipe,
so I used most of this Kielbasa.
I made sure to prep and chop everything up ahead of time to make things go smoothly,
as I was on a time crunch.
And by time crunch, I knew my adult kids were going to be STARVING when they got to my house.
And by adults kids, I mean only one kid, my oldest.
(Begins with J, ends with A, essica makes up the middle part.)
I took the sliced kielbasa and sauteed both sides.
Throw the browned kielbasa in a dutch oven pan.
Now cook the sliced leeks in the skillet that still has the oil and browned bits from the kielbasa.
Add a bit of water and the salt.
Cover the leeks and cook on low for ten minutes or so.
Add the cooked leeks and the rest of the pan drippings into the dutch oven with the kielbasa and the kale.
Important note: You can use HALF THE AMOUNT OF POTATOES and this soup will still be delicious, it will just have more broth and less starch. I am going to do that next time.
I doubled this recipe :)
Get the chopped garlic in there...
Add the bay leaves, sage, pepper and
3 cups of water...
Cover and simmer until potatoes are cooked.
Then stir in the cream.
A pot of hearty, savory goodness
Dish up a bowl with that spicy andouille sausage,
the potatoes, some broth...
My adult kids loved it, everyone ate two bowls!
4 year old grandson even ate a bowl full!
Now this doesn't have a ton of broth.
If you want more of that delicious broth and less starch or carbs, just halve the amount of potatoes. The dish will be just as delicious!
Okay, that's all I gots for today! Just thought I would throw in a picture of a quick display I threw together
The display was then dismantled so it could go home with our favorite person in the whole wide world...
Little Boy Blue...who showed up at our house in his cutie patootie Spiderman outfit.
So it's been a while since I last posted but rest assured, I hope to post more often.
I've been cookin' and a cookin' and of course eatin' too!
Hope everyone has a great weekend,
stay warm (let's hope for sunshine too!)
and we'll talk at ya soon!
Thanks for checking in!!!!