              |
 |
 January 2007 Back to Table of Contents Back to Archives Main Page
A Seasoned Chef By Robin Kurss When the weather turns cold and it is dark out at 5 p.m., I like to make soup for dinner. Just add a salad and a great loaf of bread and you have a warm, easy and delicious meal in no time. These soups can be made ahead, they even taste better that way. I love to cook soup on Sunday afternoon for the rest of the week. The corn chowder is best served within a few days of making it and the Hungarian goulash soup freezes well. These are two of my favorites. I hope that you will try them and enjoy them all winter long.
Winter Reading Robin’s Recommendations River of Doubt: Theodore Roosevelt’s Darkest Journey By Candace Millard A story of true suspense. back to top back to table of contents Current Issue | About Forever Young | Where to Find | Advertise | Our Advertisers | Community Calendar | Contest | Clubs | Contact Us | Archives | Home |
