Sunday, August 31, 2014

The Catharsis Of Cooking: Dad In The Kitchen

I'm not sure when I got my start in the kitchen. I have memories of living in Prineville, Ore., in our little 860-square-foot house with only a couple of boys underfoot and making chocolate chip cookies. I have fond memories of canning peaches in that little house in the early- to mid-90s. A proper, tree-ripened peach, I do believe, is the perfect fruit. My time in the kitchen expanded over the years to the point that I prepare probably half of our dinners. That makes me a line cook? A buffet chef? A foodie? Or whatever you would call someone who prepares dinner for an intimate crowd of 13 or more, depending on how many Sabo kids are present and accounted for at the time.

Cooking for me is a multitude of things. It can be an act of service, a way for me to help out in the family and give Julie a break. It's an outlet for creativity, taking these raw ingredients and assembling something tasty. It's a passion, something I truly enjoy. I enjoy tweaking recipes and have my own versions of chimichangas, chili, soups and other dishes that I've conjured up over the years.

On Saturday night I made this soup for the first time that was wonderful. Madeline called it "amazing." I agree. I found the recipe on Pinterest. Yes, I'm on Pinterest (hey, don't judge). It's a tortellini and kielbasa soup that I came across after craving a sausage dish. I'm not sure how to explain it, but sometimes I just crave sausage. I like fixing soups because you can easily double recipes to accommodate large volumes of tummies and soup rarely, if ever, loses its tastiness as leftovers.

I highly recommend this soup. You will not be disappointed. Here's a link to the recipe I found on Pinterest: Killer soup

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