On 2/16/2013 11:47 AM, sf wrote:
> On Sat, 16 Feb 2013 08:39:52 -0500, jmcquown >
> wrote:
>
>> On 1/31/2013 3:42 PM, Jeßus wrote:
>>> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
>>> > wrote:
>>>
>>>> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>>>> I don't know what he puts in the broth that made it so incredible,
>>>> and even the red beans were creamy. Loaded with sausage, kale, beans
>>>> and tiny cubes of potatoes.
>>>>
>>>> Which maybe doesn't sound all that great, but I tell you, I can't think
>>>> of a tastier bowl of soup I've had in my life. Too bad I had to split
>>>> it. Heh.
>>>
>>> You might like this recipe Nancy, one of my favourites involving
>>> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
>>>
>> It sounds delicious but based on the photo, I'd have at least cut the
>> potatoes in half.
>>
> I've made that recipe (using fresh Spanish chorizo, not cured) and
> it's absolutely delicious. Whole fingerlings (which could be cut in
> half lengthwise and flipped over to look whole) look good in a
> photograph, but what happens in real life is a different story. Most
> of us cook with eating it in mind, not taking a food photo, so my
> potatoes would be in bite sized pieces that fit neatly on the spoon.
>
Exactly! You know me, I don't care about taking pics of food. I'd
rather take pictures of birds, my cat, flowers. I'd have cut the
potatoes into manageable pieces so I didn't have to use the spoon to cut
them in order to take a bite.

Jill