Pear and Delicata Soup

When baby girl saw me set this down to photograph it, she made a beeline for the bowl. I get it, because I can’t get enough of it either. I made it last night and ate so much that I had that stomach-bursting feeling that comes from too much soup. I woke up this morning and photographed it and ate another giant bowl. It’s meant to be for Thanksgiving dinner so I’ll have to slow down a bit if I want to have any left for everyone else.

pear onion delicata squash soup balsamic

– 2 Delicata squash, halved and cored
– 2 ripe pears, halved and cored
– 1 large sweet onion, diced
– 4 tbsp butter
– 2 1/4 cups stock
– 2 tbsp heavy cream
– 1/2 lemon
– 1 tsp curry
– 1/4 tsp coriander
– 1/4 tsp nutmeg
– Balsalmic glaze, for garnish

1. Preheat oven to 375 degrees

2. Lay Delicata on baking sheet covered with foil or Silpat. Drizzle with olive oil and sprinkle on salt and pepper, roast at 375 with flesh side down. When squash is soft to the touch (about 40 minutes), pull out of oven and turn over and let cool.

3. Lay pears on same baking sheet. Drizzle with olive oil, salt, pepper, and roast at 375 with flesh side down. Length of time will depend on ripeness of pears. Don’t overroast or they turn into mush. Pull out of oven when pears are soft to the touch and let cool.

4. Brown butter in large heavy-bottomed pot and add onions. Cook onions, stirring occasionally until they turn golden and start to brown.

5. Scoop flesh out of cooled squash and pears. Add to onion mixture.

6. Add stock, cream, lemon, curry, coriander, and nutmeg. Simmer together for 5-10 minutes. Blend until creamy.

7. Scoop into bowls and garnish with balsalmic glaze.

Brussels Sprouts, Sausage, and Onions with Mustard

Look at me, acting like some sort of food blogger leading up to Thanksgiving. I can’t decide if this is the best time to post recipes, because people are seeking them out as they plan their menus, or the worst, because everyone is overwhelmed with recipe posts via the blogs they read.

Oh well. This is really about me wanting to be able to bookmark this recipe on my Make It Again board. I might post another one tomorrow too, the pear and squash soup I’m bringing as our contribution to Thanksgiving dinner (along with the dish below). Each time I remember to look at that board I spot old favorites perfect for the particular season I’m experiencing. Like this coconut curry lentil dish with spinach that I plan on making once I’ve recovered from my post-Thanksgiving food coma.

The thing I love most about this dish is the combination of flavors. The aspect I love second-best is that you can prep your ingredients as you go, roasting your Brussels sprouts while dicing your onion, chopping your sausage while browning your onions.

mustsard side dish thanksgiving brussels sprouts mustard

-1 lb brussels sprouts, trimmed and halved
– 2 tsp bacon fat
-1 sweet onion, diced
– 1/4 lb sausage links, chopped
– 2 tbsp honey mustard
– 2 tbsp white wine
-1 tbsp balsamic glaze
– Hard cheese, like Parmesan
– salt and pepper

*Butter can be substituted for the bacon fat. Water or stock can be substituted for the white wine.

1. Preheat over to 375 degrees. Prep brussels sprouts while oven warms.
2. Drizzle brussels sprouts with 1 tsp melted bacon fat, salt, pepper and put in oven to roast.
3. Melt remaining teaspoon bacon fat in pan while chopping the onion. Add onion to pan, sprinkle with salt and pepper, and let carmelize.
4. Chop sausage. Pull brussels sprouts out of oven when outside leaves are a very dark brown ( set those off to the side and eat them like chips, they’re addictive!). Add sprouts to onion mixture when onion is turning soft and golden.
5. Cook onion and sprouts mixture for about 10 minutes more, then add sausage.
6. Cook until sausage starts to brown, then add honey mustard, wine, and balsamic. Cook down for 3-5 minutes. Grate cheese over the top, salt and pepper to taste, and stir it all together. Delicious hot and also just before it reaches room temperature.

Sausage and Vegetable Soup

I made this at my friend’s house in Houston, based on an old recipe that had a list of ingredients and sparse directions. I improvised a bit, and the result is a staple I plan on making again and again until spring. I wanted to post it now because this soup is good the day of, but great the day after. Which means you could make it on Wednesday and eat it as part of your Thanksgiving meal (or while you’re making your Thanksgiving buffet).

If you’re hosting a Thanksgivvukah celebration this is obviously not a kosher option :).

sausage carrot onion celery leek kale potato soup

– 1 lb ground pork
– 2 tbsp nutritional yeast*
– 2 tbsp butter
– 1 white or sweet onion, diced
– 4 large carrots, peeled and chopped
– 1 bunch celery, chopped
– 3 leeks, diced
– 4 cups stock
– 2 cups water
– 2 cups milk
– 5 tbsp Braggs liquid aminos
– 1 1/2 tbsp Worcestershire
– Juice of 1/2 lemon

-salt, pepper, and italian seasoning, to taste


– 1 bunch kale, strip leaves from stems and julienne
– potatoes, chopped (add these when you put the carrots in)
– Use italian sausage instead of ground pork and nutritional yeast
– Substitute soy sauce for liquid aminos, taste after each tablespoon to gauge amount needed


1. Brown pork. Cook until just done (don’t get it really brown, it will be overdone in the soup if you do) and then sprinkle salt, pepper, italian seasonings, and nutritional yeast over pork.
2. Melt butter in large pot. Add in onions and cook until they start to turn golden. Add in carrots and let brown for a few minutes, then add celery and leeks and do the same.
3. After 10-15 minutes of cooking all the vegetables together with no liquid, add the stock, water, and milk. Add Braggs liquid aminos and Worcestershire.
4. Once carrots are soft, add in the cooked pork and the juice from the lemon. Add kale at this point if you are using it.
5. Simmer together for a few minutes until kale is softened. Enjoy!

*Don’t stress if you don’t have any nutritional yeast. This soup will be good without it, but the nutritional yeast gives it a hint of cheesiness that I love.

Recipe Posting Etiquette

A quiche recipe I’ll be sharing with you soon. With proper accreditation of course. 🙂

One thing that I’m not very good at when it comes to blogging is doing follow-up posts. I’ll ask for help, and then never tell you what changes I made because of your input! I’m going to try to change that, and I’m going to start with some tips on what to do when you want to post a recipe on your blog, tips cultivated from the feedback you gave me!

First, I think it’s important to define why it’s important to source properly. Not only is it the legal thing to do, it’s the right thing to do. Imagine you put hours and hours into… photographing a wedding. And someone liked the pictures so much that they posted the entire wedding set on their blog, and mentioned in passing that you took them (or didn’t mention you at all). What they should have done was picked a favorite photo, talked about what they liked about it, and sent their readers to your blog to see the full set. Or they should have emailed you to ask if they could feature your photos and had explicit permission. Makes sense right? Same thing with recipes. That is the reason why we should all be thinking about this, because not sourcing or getting proper permission is stealing from the original author.

I think the most important thing to remember when trying to work out the multitude of questions that can arise when thinking about this issue, is what a person can “own”.

I own the pictures I take.

No one ever owns a list of ingredients.

I own the recipe directions as written out in my own words.

You have the same right as well. So if you invent a portobello mushroom pie, take a picture of it, and post it on your blog, the written out directions and the picture of said pie belong to you. They are your creation, and no one should be using them without giving proper credit or your permission.

So is it okay to take a recipe from my blog, copy and paste the ingredients and directions on your own, take your own picture and put that up on your blog? No. You need to rewrite the directions in your own words. And you definitely should be sourcing me as your inspiration with a link back to That Wife.

There is definitely a gray area in all of this though. For instance, I pinned this Butternut Squash and Swiss Chard White Lasagna from Coconut & Lime. Looks delicious doesn’t it?

Legally I can take the list of ingredients, paste it into a post, write out the instructions in my own words, and include my own picture. Personally though, I think that doesn’t give Coconut & Lime the credit she deserves for a really fabulous (looking) entree. So I’m instituting some new guidelines for myself:

If I invent something or use a family recipe, I’ll post it right here. It might be based loosely on something I’ve seen in the past, but as long as I didn’t make it with a cookbook sitting in front of me, I’m calling it my own.

If I use a recipe elsewhere on the internet as-is I will use my own picture as a teaser, and I will write notes with any minor change I’ve made, but I won’t post the recipe here. I think the person who originally developed the recipe deserves the credit.

If I use a recipe elsewhere on the internet and make really significant changes (using a different type and amount of flour, using a completely different cooking technique, etc), I will write out the recipe here, along with my notes because if I make big changes you want to be able to follow them in order to duplicate it. I think this is an area that gets abused in the food blogging world. Swapping out dark chocolate chips for milk chocolate in a cake recipe does NOT constitute significant changes. I will of course always link to the page that inspired my adapted recipe.

If I use a recipe found in a cookbook, I will get permission from the cookbook author to post it, and if that isn’t available I will simply tell you how much I loved it and hope you check it out from the library or buy a copy of your own!

If you post recipes on your blog I encourage you to think about sourcing properly and making sure that blog traffic/hits go to the rightful owner. Sites like Martha Stewart, Pioneer Woman, Smitten Kitchen and others rely on advertising and hits to make money, and when you keep the traffic on your own blog instead of sending people to see them you are stealing a little bit of the money the deserve. Show them how much you appreciate having them as a resource!

Oh, and one more note that I almost forgot. Let’s say you are browsing Amy’s blog and you fall in love with the cupcakes that have Oreos in them. If you look closely at her post though, you see that the recipe originally came from Beantown Baker.  Who deserves the credit and the hits when you send people over to figure out how to make them? In my opinion Beantown Baker does, unless you follow Amy’s recipe word-for-word. If you are posting an adapted recipe I think it is only fair to say you found the recipe through Amy, but the original author was Beantown Baker.

I do have one more question. I have a cookbook from around 1913 that belonged to my great-great-grandfather. Is it old enough that I can freely post recipes without the need to get permission from someone? Same question for out of print books, if readers are unable to find the recipe elsewhere, can I be the source?

A few links based on the excellent feedback you gave me:

If you are puzzling through this same thing, I highly encourage you to read through the comments on my original post on this topic.

Echo Day pointed me to this post with a quick list of dos and donts when it comes to posting recipes.

MrsW suggested we check the copyrights of each cookbook to determine whether we can post an individual recipe. Genius!

Erin found a link on Smitten Kitchen’s FAQ page that can help us puzzle through this.

If you’re really stressed about these issues like I was, read this post Amy linked to called Recipe Attribution by David Lebovitz.


Krakow Borsch

Today’s post was supposed to be pictures from yesterday, which we declared “T1 Day” and included a family trip to the park, present opening, and a baby covered in whipped cream, but I woke up this morning to find that my D drive (the drive where all of my pictures are stored) has disappeared! I’m going to have to wait until TH gets home late tonight to figure out what happened.*

I despise this picture, as borsch photographed late at night with one on-camera flash just doesn’t work, but if you’ve been wanting to make authentic Polish borsch I happen to have a Krakow cookbook gifted to me by TH’s family, and so I have a recipe for you. I felt like it was a lot of work, and I didn’t end up liking it, but I don’t like beets so the odds I would like it was really slim from the get-go.

I’ve transcribed the recipe below as-is in my cookbook. I didn’t make ravioli as it was described as “a very time-consuming activity which sometimes takes several hours”, so we added hard boiled eggs to our borsch.

Red Borsch (Beetroot Soup)

from The best of Polish cuisine in Krakow

Over 1.5 lb meat on the bone (beef, veal, or chicken)
Soup vegetables (2 carrots, 1 parsnip, piece of celeriac, 1 small leek)
4 pt water
1 lb small beetroots
1 tbsp apple vinegar or 1/2 teaspoonful citric acid
2 tbsp marjoram
2 tbsp sugar
Several garlic cloves
Black Pepper
Optional: 2/3 cup thick sour cream if you’d like to make white borsch

1. Wash and scrub the beetroots well using a brush, put them in boiling water, cook (for about 40 minutes), drain off, and cool.
2. Peel the cool beetroots and grate with a vegetable grater.
3. Put the rinsed meat in a large pot of water and bring to the boil over a high high. Then reduce the heat to low, cover and simmer.
4. When the meat is almost tender add the peeled and rinsed vegetables and the cloves of garlic and cook everything until tender.
5. Remove the cooked meat and vegetables from the stock and add the grated beetroots, citric acid (or vinegar), sugar, salt and pepper and for for several minutes over a low heat.
6. Strain the borsch using a colander and season with marjoram.

This is a clear soup served with ravioli, but it can also be thickened with cream and then served with boiled potatoes (separately cooked), kidney beans or quartered, hard-boiled eggs.


*If any of my clients are reading DO NOT WORRY! My files back up every night and are stored offsite, so they do exist, I just don’t have the technical know-how to access them .:)