Mr. G, honey wanted red.

I wanted white.

Compromise.

Isn’t she a beauty? I’d like her twice as big. Twice as big, and maybe five of her.

Today, I’m making this ~

Baked Tuscan Vegetable and Bread Soup, which I discovered in this 1993 edition of The Canadian Living Christmas Book ~

 

 

 

 

 

 

 

 

 

 

 

I’ve been making this soup around the holidays for a number of years. It has become a perennial favorite in our household. It’s hearty without feeling heavy like a stew, and I serve it with a large salad of greens and whatever feels right that day.

It’s the base I’m making today for a wee dinner party we’re having tomorrow after a movie date with friends. I get a pass on the dessert — Wahoo! — because that is coming with our movie-lovin’ friends.

I don’t know about you, but when I find a new recipe, I’m always mixing it up to make it my own. I switch out vegetables in this dish regularly. Sometimes, I make it meatless poultryless?. It’s layered and lovely, and looks great in my pottery soup tureen.

Oh, and it has Mr. G, honey’s favorite green vegetable in it — withered spinach. When I cook, it’s wilted spinach. When he cooks, it’s always, “How about some withered spinach?”

He’s all mine. You can’t have him.

I wrote into the wee smalls this morning — 3 am — in order to have time to do this today. Best get crackin’. zzzzzzzzzz

Oops.