A Year In Review

It is hard to believe that this blustery day in February marks the one year anniversary of Making of a Home.  Thank you so much to all of you who have been following my musings over the course of the last year!  I am deeply grateful for each of you.

Today I would like to share with you some of my favorite (and your favorite) posts from this past year.  Thank you again, and be on the look out for some new and exciting changes and additions to Making of a Home over the course of the next year.

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Chocolate Anyone?

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Inspiration

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Laundry Day

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Upstream

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Let Them Read

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Rhubarb Goodness

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Spring Soup

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It’s In My Blood

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Pastaless Lasagna 

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Fuasa—Italian Easter Bread

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Generational Wealth

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Farm Fresh

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Ode to the Strawberry

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Retreat

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Grandma Dit’s Carrot Cake

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Canning Day

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New Chapter

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Suburban Homestead

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Walk with Us

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Thanksgiving 2012

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Musings

Spring Soup

Anyone who knows me will tell you that I have a bit of a crush on Jamie Oliver.  In fact, this year our Thanksgiving meal featured all dishes we gathered from various Jamie Oliver cookbooks.  I am just in love with his fresh approach to food, and that is why I find myself constantly reaching for one of his recipes time and time again when it comes to feeding my family.

My all time favorite cookbook of his is Jamie at Home:  Cook Your Way to the Good Life.  The cookbook is broken down by season, and also explains how he grows the many vegetables highlighted in the recipes.

Yesterday, when I looked out my kitchen window and saw all of those asparagus sprouts reaching out from beneath the soil, I knew it was time for my favorite spring soup.  The recipe below is an adaptation of a recipe from Jamie at Home by Jamie Oliver.

1 1/2 lbs. asparagus (chopped)

2 white or yellow onions (chopped)

2 leeks (chopped)

2 celery stalks (chopped)

3-4 tablespoons olive oil

1/2 lb fresh spinach

3 quarts stock (You can use any stock of your choice here, depending on your preference.  The soup I made last night featured pork stock.)

salt and pepper to taste

Put the olive oil in a large stock pot and heat over medium to high heat.  Then add your onions, leeks, and celery.  Cook until the veggies are tender, but not browning.  Add the chopped asparagus and spinach.  Stir a bit more until the asparagus is warmed and the spinach begins to wilt.  Then add your stock, cover the pot and turn down the heat.  Let the mixture simmer for about 10-15 minutes.  Take the lid off and run an immersion blender through the soup.  Salt and pepper to taste.

I normally then poach some fresh eggs and add those to the soup once it has been dished up.

Enjoy!