One thing I hate about blogging is that I feel pressured to try/create new recipes so I can post twice a week and, as a result, I am not making many of our favorite things to eat. (I won’t get into all the reasons why I don’t need extra stress in my life.) Equally bad, you don’t even know most of our family faves because I posted them first when absolutely nobody was coming to my blog (and let’s face the facts about how often people come to a site and go through back recipes).
So, I’ve decided to take a load off and, on occasion, do a kind of re-post as I’ve done here with Ina’s Mexican Chicken Soup—recipe originally here. Ina makes this as a soup, but I prefer it as a one-dish meal/stew. You can craft yours by simply altering the amount of chicken stock you add. Or, one night you can make a stew and then add more stock to make a soup on leftover night. We all agree that avocado and cheddar are must-toppings, sour cream optional (and, not really necessary according to Bruce).
I made a big pot this past weekend in anticipation of a week of cold and rain here in Los Angeles. I just love it when it rains here! I miss those days in New York when you could legitimately stay in, under the covers with books and movies and the Times, all Sunday long because it was so dreary outside. Here, the weather is so great so much of the time I always feel I have to live up to the day…which can get a bit tiring day after day.