On Wednesday I head back down South for twelve whole days. I’ll be sure to keep you updated as I eat my way through Mississippi. I’ll be traveling all over the state to see family and am sure to eat some good food along the way. If you have any special requests for food you’d like to eat vicariously, please let me know. I plan to visit the fish camp in Whynot, MS where they serve each meal with a big bowl of cole slaw and probably consider hush puppies to be a vegetable. I’d love to try to find Jean’s Red Door BBQ in Meehan (or Savoy?). Where else…I don’t know, but I’ll also be going to Brookhaven, Jackson, Birmingham, Louisville, and finishing up in Oxford where we’ll tailgate with all the crazy Ole Miss fans. That’s a tradition that’s worth writing about. If I pick up any fun recipes I’ll be sure to share them with you.

I was going to post about caramel cake again, but I really messed up the icing this time. I think I over cooked it and it ended up as hard as a rock. I’ll keep trying. I made a pretty good potato kale soup the other day from Alice Waters’ The Art of Simple Food. I still have some kale in the garden, and had bought a ten pound bag of potatoes last week (for some unknown reason…I really don’t eat that many potatoes). It turned out well, but could’ve used more salt. I made the chicken broth with some chicken parts I had in the freezer and I think the recipe is written for store-bought broth. Also, I browned some turkey andouille and it went really well with it. You can add it in with the kale or keep it separate as I did so some people can eat vegetarian. I didn’t get a picture because I didn’t think I’d blog about it, but when the caramel cupcakes fell through I figured I’d better post something. Cook this and go vote.

Curly Kale and Potato Soup (From Alice Waters)

Remove the tough stems from the leaves of:
1 large bunch of kale, curly or Russian
Wash, drain well, and coarsely chop.
Heat in a heavy soup pot:
1/4 c. extra-virgin olive oil
2 onions, sliced thin
Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 2 minutes. While the onions are cooking, peel, cut in half, and cut 1/2 inch-thick slices:
1 lb. potatoes (Yellow Finn or Yukon Gold)
When the onions are cooked, stir in:
4 garlic cloves, chopped
Cook the garlic for a couple of minutes, then add the potatoes and chopped kale. Stir, then add:
A large pinch of salt
Cook for 5 minutes, stirring occasionally.
Pour in:
6 c. chicken broth
Raise the heat, bring to a boil, then iimmediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender. Tast the soup and add more salt if necessary.