I can’t really take credit for either of the items that graced our table this evening - a lovely rice and smothered cabbage soup via The Wednesday Chef (where do I know her from?) accompanied by squash fritters based on this recipe with light modifications courtesy of me. No pictures cause the camera has been acting up a bit, but it was a truly lovely supper. My wife was in the mood to cook, so she took charge of the soup while I tackled the squash and by some odd miracle, we finished up everything right on time as the small one was starting to get peckish - in both the hunger and mood senses of the word. Since we’re expecting another child, I added a few sausages to the menu to bump up the protein, but they could easily be left out for a really nice vegetarian meal that is just perfect for a winter Sunday supper.

Two notes on the recipes - we switched out the arborio rice in the soup for some already cooked left-over brown rice and vegetable broth for the beef stock, we also spiced up the squash fritters with cayenne and skipped the powdered sugar. The fritters were great. We felt that the soup was missing something, which C and I both agreed was a green flavor - likely solved by the addition of some chopped up parsley at the very end. In summer, basil or other fresh herbs would do nicely, maybe even arugula. The soup recipe is quite simple - though does take some time, and seems to be a good place from which to make multiple modifications.