Pull up a chair while I fix dinner! I’ve been cooking non-stop
lately, so it’s only fitting that I write my blog post while I work on tonight’s
meal. My favorite time of year to cook is September through December, so it’s
no surprise that I’ve been in the kitchen often lately. But I’m also feeding two
of my grown sons and my husband while they work on a major house renovation, so
I’m trying to pour some extra love into my cooking efforts as small way to
thank them for all the manual labor.
![]() |
| My future office is part of the home renovation project |
Tonight, it’s soup for dinner. I’m merging a recipe for turkey
noodle soup and corn chowder so I get a turkey corn chowder. There’s bacon in
it, so that’s always a win. Plus potatoes, noodles, corn and turkey. It’s a
good post Thanksgiving meal because it puts the turkey carcass to work! I could
live on soup because I like the taste, and the chef in me appreciates a
one-dish meal.
My favorite soup recipes are for butternut squash and sweet
potato (heavy on the ginger… I love ginger!), roasted tomato soup, and a ham
and navy bean soup. I would have never imagined I’d like roasted tomato soup since
I wouldn’t go near a tomato as a kid—(so sad since my father grew mostly tomatoes
on our vegetable farm in my youth). But I’ve grown fond of tomatoes and I always
make homemade croutons for that one, which takes the soup to a whole other
level.
For tonight though, I’m working on my turkey corn chowder
and find I have to make all kinds of substitutions since I haven’t been to the
grocery store in awhile. Do you do this when you cook on the fly? No Worcestershire
sauce, so in goes some soy sauce instead. No soup noodles, so get creative with
the pasta element.
In the next few weeks, I’ll put a soup in the dinner
rotation about once a week. And it’s a good thing to balance out some of the
rich meals we’ll have all December long! Maybe that’s why I simplify my cooking
tremendously once January comes. I’m back to grilled fish and chicken, lighter vegetable
prep, and less sauces. The nice thing about living in Florida is I can cook on
the grill all year long, and I take full advantage.
![]() |
| Win my January book |
But for now, I’m unapologetically cooking with more calories
(for my hard working laborers! They need it, right?!). My Christmas dinner goes
all out with a standing rib roast and Yorkshire pudding. If we go to a family
member’s house on Christmas Day, I’ll just rotate my own Christmas meal a day
or two, but I don’t skip the chance to make those dishes that I look forward to
all year long.
![]() |
| Free for a limited time |
What about you? What’s on your menu most often through the
fall and into the holidays? Do you change up your menu seasonally? I’ve got an
advance copy of THE RANCHER’S BARGAIN, my January Harlequin Desire for one
random commenter. And for everyone, please download my FREE book LAST CHANCE CHRISTMAS while it’s still free through 11/29.

























