Chili…because it’s feeling like fall…most places anyway right? I’m going to just pretend it feels like fall here in South Texas. Because it’s November, and I want to be in sweatpants and chili mode all weekend. Like literally all weekend. Don’t try and get me to get dressed and leave the house or do basically anything else. There’s no reason we can’t make that happen (excuse the 80 degree temps outside).
The fried egg is all the rage now. Is there anything that you can’t put a fried egg on? I’ve seen it show up on burgers, rice bowls, avocado toast, breakfast hashes, tacos, stir frys and on and on the list goes. I see the soft boiled egg slowly creeping on the fried egg yumminess….maybe in 2017 we’ll all be like, fried eggs were sooo 2016. Who knows. That’s been known to happen before. Remember those days when eggs were considered unhealthy!? HA! Or when sweet n low was considered a good alternative to sugar? Double HA!
This soup recipe is too good not to share. I’ve made this one over and over again, because my husband happens to love the Olive Garden version (not because my kale has been taking over my garden all winter!!) Every time I make it, we try and figure out what’s missing, and what could improve it. Well I did it. I think I’ve perfected the sausage, potato and kale soup. Seriously, trust me on this one. Just go home and make it and I promise you won’t regret it! You want to start by prepping all of your ingredients. Dice the onions and garlic. Scrub the potatoes and slice them into 1/4 inch thick slices. Leave about half of them like that, and the rest, cut in half vertically.