Two Favorite No-Cook, Warm Weather Soups (Roasted Red Pepper & Cucumber, Celery, & Dill) for Souper (Soup, Salad, & Sammie) Sundays

Some Sundays I feel like making soups and other weekends I don't and instead, I like to revisit one of the 600+ soup recipes I have on the blog. Guess which kind of Sunday this was? ;-) It's humid, I tweaked my shoulder and back a couple of weeks ago and it was acting up, and I decided not to spend any time in the kitchen today and instead, repost two easy vegan soups that are perfect for warmer weather.

You can read about them here, they are also featured with a Delish Squash Bisque but that one just doesn't say summer to me and it involves cooking where the Roasted Red Pepper and the Cucumber, Celery & Dill just require a blender.

Roasted Red Pepper Soup
From The 3-Day Cleanse by Zoe Sakoutis & Erica Huss
(Makes 2 Servings)

1/4 cup raw cashews, soaked 1-2 hours
1/2 cup water
1/2 tsp sea salt
black pepper
3/4 tsp lemon juice
1/2 tsp agave
pinch cayenne
pinch red chili flakes
1 cup roasted red pepper
1 Tbsp extra virgin olive oil
1 large basil leaf, chopped

Blend all of the ingredients, except the basil, in a blender until smooth. Heat the mixture in a saucepan until slightly warmed. Pour into serving bowls, garnish with the fresh basil, and serve.    

'Souper Supper' (Cucumber, Celery & Dill Soup)
From Ani's 15-Day Fat Blast by Ani Phyo
(Makes 1 Pint/1 Serving) 

1 cup cucumber, diced, about 1 whole
1 1/2 cup celery, chopped, about 2 ribs
1/2 cup avocado, about 1/2 whole 
1/2 Tbsp fresh lemon juice
2 Tbsp unpasteurized miso, any color
2 tsp fresh dill, or your favorite herb (or 1 tsp dry herbs)
1 to 2 cups filtered water, as desired
1/2 jalapeno pepper, or 1/4 tsp cayenne, or to taste (optional 'fat melter')

Place all ingredients, including pepper if using, into a high-speed blender. Blend until smooth. Serve and enjoy. 

Note: Best enjoyed immediately, but soup will keep in an airtight container for one day in the fridge.   

My Notes/Results From When I Made Them: Three different but tasty soups. If I had to pick a favorite it would probably be the Roasted Red Pepper--the cashews give it a creaminess that tastes really decadent. The squash bisque also tastes rich and I liked that the carrot and squash were equally as present in the flavor. I did actually switch the steps listed for making the soup around a bit and start with cooking my onions, then adding the garlic and ginger about halfway through--cooking the garlic for that long seemed a little odd to me. The cucumber soup is deceptive--it is so fresh and cooling but then the jalapeno kicks in and leaves a nice little heat in the throat. I liked the richness the miso adds to the celery and cucumber. All of these go together easily and taste great--whether you are detoxing a little or just want a healthy bowl of soup. I would make them again. 

Judee is in the Souper Sundays kitchen this week!

Judee of Gluten Free A-Z Blog shares her My Favorite Homemade Salad Dressing with us this week, saying, "I'm loving my new favorite salad dressing. I haven't given it a name yet, but it's really tasty, sweet and tangy, and quick and easy to make. It's amazing how you can make a flavorful delicious salad dressing without using oil- which really cuts back on the calories (if that's a concern). I used three ingredients: Dijon mustard, minced white or red minced onions, and a Hoisin Sauce (I used a gluten-free brand)." 

Thanks Judee for hanging out with me this week! 

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Taking a Spin with Smoked Salmon Dip on Pumpernickel Wheels for a Review of "Spin" by Peter Zheutlin

Happy June 1st and Happy Book Birthday to Spin: A Novel Based on a (Mostly) True Story by Peter Zheutlin! I recently got a chance to review a copy of this fascinating and fun novel about a fearless young woman who goes on a trip across the globe by bicycle that began in 1895. Accompanying my review is a Smoked Salmon Dip on Pumpernickel "Wheels" inspired by my reading. 

Publisher's Blurb:

Ride away on a 'round-the-world adventure of a lifetime—with only a change of clothes and a pearl-handled revolver—in this trascendent novel inspired by the life of Annie Londonderry.

“Bicycling has done more to emancipate women than anything else in the world.”—Susan B. Anthony

Who was Annie Londonderry? She captured the popular imagination with her daring ‘round the world trip on two wheels. It was, declared The New York World in October of 1895, “the most extraordinary journey ever undertaken by a woman.”

But beyond the headlines, Londonderry was really Annie Cohen Kopchovsky, a young, Jewish mother of three small children, who climbed onto a 42-pound Columbia bicycle and pedaled away into history.

Reportedly set in motion by a wager between two wealthy Boston merchants, the bet required Annie not only to circle the earth by bicycle in 15 months, but to earn $5,000 en route, as well. This was no mere test of a woman’s physical endurance and mental fortitude; it was a test of a woman’s ability to fend for herself in the world.

Often attired in a man’s riding suit, Annie turned every Victorian notion of female propriety on its head. Not only did she abandon, temporarily, her role of wife and mother (scandalous in the 1890s), she earned her way selling photographs of herself, appearing as an attraction in stores, and by turning herself into a mobile billboard.

Zheutlin, a descendent of Annie, brilliantly probes the inner life and seeming boundless courage of this outlandish, brash, and charismatic woman. In a time when women could not vote and few worked outside the home, Annie was a master of public relations, a consummate self-promoter, and a skillful creator of her own myth. Yet, for more than a century her remarkable story was lost to history. In SPIN, this remarkable heroine and her marvelous, stranger-than-fiction story is vividly brought to life for a new generation.

Pegasus Books (June 1, 2021)

Hardcover: 304 pages

My Review:

Historical fiction is one of my favorite genres and I especially love books, based on fact where strong women defy convention of the times and do brave and extraordinary things. This describes Spin: A Novel Based on a (Mostly) True Story to a T. The story of Annie Cohen Kopchovsky, aka Annie Londonderry, who set off on her 15-month around-the-world journey as part of a bet between two wealthy Boston merchants who wagered that a woman did not have the endurance, courage, and capacity to do such a thing--cycling across the globe while also earning $5,000 during the trip. Although the $10,000 prize was a factor, Annie's wish to escape the bonds of her arranged marriage and three young children seemed the bigger draw. Annie was a smart and bold woman in an age where women had little opportunity or autonomy and I admired her for that boldness. Harder to admire is how her decisions impacted her family--especially her three young children and her father, her brother and his wife who had to care for them while Annie was on her trip. I didn't like the way she treated her family, friends, and relationships--including a long-term same-sex relationship with Susie, a long-time friend and romantic partner, but I suppose if she had chosen differently, she would not have ended up on the great adventure she did. And, Annie's adventures are fun to read about--especially her travels to different countries and her encounters with legends like Annie Oakley and Susan B. Anthony.

One reoccurring thought I had while reading Spin was "why don't I have any cool relatives who have done truly amazing things on my family tree?" Author Peter Zheutlin is a second-cousin, once removed from Annie's granddaughter Mary, who had boxes full of information in her basement. I liked how he put the information he carefully researched together into compelling fiction and wrote it as if in letters from Annie to Mary telling of her sometimes fantastical bicycle trip. It put me in mind of Big Fish by Daniel Wallace and Carrying Albert Home by Homer Hickham, two books with strong storytelling themes. You aren't sure how much of Annie's stories are true, but you want them all to be. It's a shame that Annie Londonderry and her feat are not more widely known throughout America and the world. (See the links below to the author's website about her.) If you like books about history and strong and unconventional women, add Spin to your summer reading list--it's a heck of an entertaining ride. 

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Author Notes:  Peter Zheutlin is a freelance journalist and author whose work has appeared regularly in The Boston Globe and The Christian Science Monitor.  He has also written for The New York Times, The Los Angeles Times, AARP Magazine and numerous other publications in the U.S. and abroad. He is the author of the New York Times bestseller Rescue Road: One Man, Thirty Thousand Dogs and a Million Miles on the Lost Hope Highway and Rescued: What Second-Chance Dogs Teach Us About Living with Purpose, Loving with Abandon, and Finding Joy in the Little Things. Peter lives in Massachusetts with his wife, author Judy Gelman.

Here are links to the author’s website, his Annie Londonderry website, a link to the Spin reading guide, and a link to The Book Club Cookbook's Book Club Buzz about the book.

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There was more food inferred than directly mentioned in Spin. Often the book would just state that dinner or another meal was eaten. There were the global foods of her immigrant neighbors in the Boston tenements she lived in like corned beef and cabbage, pasta sauces, chicken broth and pierogis. A Shabbat dinner of beef brisket, potatoes, and a sad looking cabbage. Annie was given borscht and a loaf of fresh challah bread at one of her stops and there was mention of beefsteak in a shoe and mushrooms in one of the articles about her. She enjoys tea in a hotel with Susan B. Anthony but little is mentioned about what was served. Since I wasn't feeling the borscht and don't bake, I had to go a bit outside the box for my book-inspired dish.

In the end, my bookish dish came about because I was going to go with a more traditional Jewish recipe and make some Matzoh Brei or latkes and then add some smoked salmon I had in my fridge. When my friend mentioned she had made a big batch of her smoked salmon dip to eat on her keto diet, I got a craving for her dip, which I hadn't had in ages, and decided it was the best way to use the piece of black pepper smoked salmon. Served spread on pumpernickel rounds (like bicycle wheels), and with also some Tzatziki flavored Triscut crackers (a new favorite), it's a quick and easy recipe.  

Smoked Salmon Dip

Slightly Adapted from Deb's Friend Barb & the Galloping Gourmet

(Makes About 2 Cups)

1 lb canned or smoked salmon

1/2 tsp liquid smoke (can omit if using smoked salmon)

1 Tbsp horseradish

1 Tbsp lemon juice, or to taste

(I added 1 heaping Tbsp capers, drained)

8 oz cream cheese, softened

2 Tbsp mayonnaise

1 tbsp dried parsley flakes

black pepper to taste

Mix all ingredients together in a bowl. Taste and add additional salt, pepper, lemon juice and liquid smoke as needed. Refrigerate at least 2 hours before serving. 

Enjoy with bagels, pumpernickel rounds, crackers and/or cucumber slices. I garnished with a sprinkle of Everything But the Bagel Seasoning Mix. (You could try Grain of Thrones
Everything Bagel Seasoning* by The Book Club Cookbook.)

Notes/Results: This is such a tasty dip/spread. It's rich and creamy and can be used in a variety of ways. I think the capers are a great addition and you could change out the dried parsley for dill if you prefer. It gives me fond memories of my friend making it for parties and gatherings (and me, hanging out over the dip bowl!). I will happily make it again. 

Thanks to Peter Zheutlin, Pegasus Books, and The Book Club Cookbook for the review copy of Spin. I was not compensated in any way for my review and my thoughts, opinions, and feelings are my own. 

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I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. Here's a link to this week's post. 

 

Honeysuckle Lemonade for Cook the Books April/May Pick: "Honeysuckle Season"

For once, I actually finished our selection for Cook the Books (our bi-monthly virtual foodie book club) a couple of weeks before the deadline. It just took me some time to decide what to make and then to order in some dried honeysuckle tea to make a simple syrup for a summery Honeysuckle Lemonade. But, before we get to the lemonade and syrup, let's talk about the book.

Honeysuckle Season by Mary Ellen Taylor is this round's book pick, selected and hosted by Debra of Eliot's Eats. (You can see her announcement post here.) It's a great book for the spring into summer months and what I always think of as "fresh start" books, where the main character picks up and moves somewhere (often back home) to start a new chapter in their lives. In Honeysuckle Season, it's Libby who is dealing with miscarriages, a divorce, and her father's recent death, and has come back to her home town to restart a career as a wedding photographer. An important gig shooting a wedding has her connecting with the venue owner, Elaine Grant, who hires Libby to document the restoration of the greenhouse and grounds of Woodmont Estate. There's lots of secrets, both in the estate's history and in Libby's life, and a dual timeline of WWII and present day. The story is told primarily from the perspective of Libby and two characters from the past Sadie (a local girl and daughter of a moonshiner barely, whose family barely scrapes by) and Olivia (the new young British wife of a wealthy local physician). 

Overall, I enjoyed the book and the characters. Although it was a bit predictable in terms of the story, it was a good journey to get there and untwist all the secrets it the characters' lives. I would have liked to read more about Libby's best friend, Sierra and the cafe and sandwich shop she is opening with Libby's support, but hopefully that will be a follow up book some day. ;-)  

There was plenty of food in Honeysuckle Season. Mentions included coffee, scrambled eggs, strawberries, wedding cake, hibiscus tea, biscuits stuffed with Virginia ham, herbs, tomatoes, cucumbers, string beans, chardonnay, freshly baked bread, cookies, roasted chicken, pasta noodles, potatoes, salad, iced tea with sliced lemons, cheese and crackers, hummingbird cake, roast turkey, lemon cake, oat cereal and milk, bananas, cinnamon and apples, cinnamon rolls, ginger ale, mint chocolate ice cream, potato salad, corn on the cob, carrots, sans peas, squash, lavender, flour, sugar, and lard, hamburgers, bacon and coffee, vodka, bourbon, wine, sandwiches, barbecue and beer, pepperoni and cheese pizza, Diet Coke, fried chicken with corn bread, cupcakes, lemonade, beans, peanut-butter-and jelly sandwiches, and Popsicles.

For my bookish dish, I decided to combine the lemonade mentioned in the book with the honeysuckle syrup used in the moonshine. Since honeysuckle flowers are not easy to come by here, I ordered some dried honeysuckle flowers from Amazon.  There's a recipe for the syrup in the book but I kind of did my own thing in terms of proportions. I also made a very tart lemonade to mix with the syrup--just so it wasn't over-sweet.

Honeysuckle Syrup

By Deb, Kahakai Kitchen with Inspiration from Honeysuckle Season by Mary Ellen Taylor

(Makes About 1 1/2 Cups)

1 1/2 cups water

1/2 cup dried honeysuckle blossoms

1 cup sugar

Bring the water to a boil in a small saucepan. Remove pan from heat and add the dried honeysuckle blossoms. Steep about 10 minutes then strain out the blossoms. Return pan with honeysuckle tea to stove over medium heat. Add sugar and stir until it is completely dissolved. Reduce heat to simmer and cook about 10 minutes. Remove from heat and let cool 1 hour, then place in a glass jar in the refrigerator and chill overnight.

Tart Lemonade for Mixing

By Deb, Kahakai Kitchen

(Makes about 6 Cups)

2 cups fresh lemon juice (about 10-12 lemons), strained
4 cups water
1/2 cup sugar, or to taste

1. 1. Pour the strained lemon juice into a large container. Add water and sugar, then stir until the sugar dissolves. Chill at least 2 hours in refrigerator.

To make Honeysuckle Lemonade: Fill tall glasses with ice. Mix Honeysuckle Syrup and Tart Lemonade to taste. (I used 1/3 syrup to 2/3 lemonade). Garnish with lemon slices and enjoy. 

Notes/Results: I am not normally a huge fan of floral flavors but I liked this much more than I thought I would. It tastes like I imagine a Southern summer day would--sweet, tart, flowery. You can of course adjust it to be sweeter, less sweet, more honeysuckle, etc. I will happily make it again. 

I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. Here's a link to this week's post. 

The deadline for this round is today and Debra will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our June/July pick 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman, hosted by Simona of briciole. 

 

Cajun Shrimp Chowder: Summer Pleasures for Souper (Soup, Salad & Sammie) Sundays

Memorial Day weekend means it's summer and summer means chowder. I will never turn down a big bowl of chowder like this Cajun Shrimp Chowder I have had saved on Pinterest for a while now.

I adjusted the recipe slightly--adjusting the heat, adding some creole spices and putting in some corn. The shrimp I had was the smaller size, but it works well here as you get more sweet shrimp per bite of chowder. 

Cajun Shrimp Chowder 

Slightly Adapted from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice 

(Makes 6 Servings)

1 Tbsp butter
1 med sweet yellow onion, diced (I used these frozen sauteed glazed onions)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoky paprika
1/2 tsp cayenne, or to taste
1/2 tsp red pepper flakes, or to taste
1/2 tsp celery seed

(I added 1 tsp Tony Chachere's Creole Seasoning Mix)
1/3 cup sweet tea vodka or white wine
4 cups low-sodium chicken or veggie broth (I used non-chicken stock)
2 cups milk (I used 2 cans coconut milk for all of the milk)
1 cup heavy whipping cream
1 Tbsp brown sugar
2 bay leaves
2 1/2 lbs red potatoes, peeled & diced or baby red potatoes, halved

(I added 8 oz frozen sweet corn, defrosted)
1 1/2 lbs shrimp, peeled & de-veined (I used 52-60 size)

Over medium heat, melt the butter in a large Dutch oven or soup pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed and cook for 5 minutes stirring occasionally.  

Stir in the vodka and allow to simmer for two minutes. Add the broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally. 

When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally. Add the corn and shrimp and cook 3 to 5 minutes, or until they are just cooked through. Remove the bay leaves before serving.

Notes/Results: Lots of delicious flavor and just the right amount of kick for me. I really do like the smaller shrimp in this one--even if it meant I had to shell twice as many! ;-) I thought the corn as a nice touch and would probably throw in some red pepper next time too. As usual, I used coconut milk to cut down on the saturated fat and still get a thick, creamy broth but you can use any milk you want. I will happily make this again.  

Tina is in the Souper Sundays kitchen this week!

Tina of Squirrel Head Manor has been cooking up a storm while camping, including these Burgers. She says, "It's been incredibly hot and when the sun bakes the area where we set up the grill and camp kitchen, I move indoors. ... Here's a grilled burger with tomato, cheese and onion trimmings for one of our lunches."

 

 

Thanks Tina for hanging out with me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter 

Have a happy, healthy week!

 

Ina's Chilled Cucumber Soup with Shrimp for Souper (Soup, Salad, & Sammie) Sundays

I usually wait until after Memorial Day to slide in a few chilled soups for the summer but the heart and stomach want what they want and I wanted cold cucumber soup. 

The trade winds died down this weekend and it's 80 degrees F., and so not having to turn on an oven or stove today was appealing. I chose Ina Garten's Chilled Cucumber Soup with Shrimp as today's recipe because the shrimp make this soup more substantial and satisfying. Crab or smoked salmon would be equally delicious on top. 

Chilled Cucumber Soup with Shrimp

From Ina Garten, Cook Like a Pro via Food Network

(Yields 9 Servings)

2 (17-oz) containers Greek yogurt

1 1/2 cups half-and-half

3 hothouse cucumbers, unpeeled, seeded, and chopped

3/4 cup chopped red onion

9 scallions, white & green parts, chopped

2 Tbsp kosher salt, or to taste

1 Tbsp black pepper, or to taste

1/4 cup fresh dill

3/4 cup freshly-squeezed lemon juice (about 6 lemons)

3/4 lb cooked large shrimp, halved

thin slices of lemon, halved, for garnish

fresh dill for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold. 

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

Notes/Results: Tangy and refreshing from the lemon and yogurt I could almost feel this soup rehydrating me with every bite. The herby notes of the dill and sweetness of the shrimp are a nice contrast. I followed Ina's recipe mostly although I used my high-speed blender instead of dragging out my food processor and found I needed less salt (and pepper) than called for between the yogurt and the lemon. I love cucumbers in the summer and this soup makes the most of them. If you don't have a lot of experience with eating cold soups, I think cucumber is a good one to start with and this soup is quick and easy to make and would be perfect enjoyed al fresco with some crusty bread. I would happily make it again. 

Linking up with I Heart Cooking Clubs where the theme is Picnic Prep this week--recipes good for picnics and outdoor dining. 

It's just me in the Souper Sundays kitchen this week, but come and join me sometime with a soup, salad, or sandwich post. Details for joining in are below.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!