There is nothing simpler than soup for dinner, but there is something complicated about the extremely high sodium content of most prepared soups. So I make a lot of soups from scratch. The better the ingredients, the more flavorful the vegetables, the less salt you need. I rarely add more than a pinch. Continue reading
First off, I have to say these were my first bread puddings, ever. As much as I love to reuse, recycle, and abhor throwing anything away, for some reason bread pudding always made me think “compost”–for dessert. 