After an extended break from cooking and blogging, I’m back. We had family visit through Thanksgiving and really went all out with slow food, organic recipes. The two days prior to Thanksgiving, my mom, dad, sister, and I were planted at the kitchen table chopping, chopping chopping. The Thanksgiving table was beautiful and we’re still enjoying the benefits of a well-stocked fridge.

Yesterday, I made a Moosewood Restaurant potato soup recipe with the leftover vegetable stock and extra potatoes. Today, I made mini quiche with a leftover pie crust, veggies, eggs, and cheese. Soon we’ll wean off these rich foods, it’s been a delicious week.