I'm making Japanese tonkatsu tonight for supper.

We are going to put tropical marinated chicken thighs on the barbeque soon with Taber corn..

There won't be many weekends as good as today left in 2025.

I'm making a sour pork and potato soup tonight for supper.

My husband is Dutch.....tonight I'm making Dutch meatball soup.


Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.

Ingredients
 3 cans beef stock
 10 cups water
 3 leeks chopped
 1 1/2 cup chopped celery (about 3)
 1 1/2 cup chopped carrots (about 3)
 1 lb lean ground beef
 1/2 cup dry bread crumbs
 2 tablespoons chopped fresh parsley
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1 pinch nutmeg
 1 cup fine egg noodles
 1 tablespoon soy sauce
 1 teaspoon Worcestershire sauce

DIRECTIONS
In large saucepan or Dutch oven, bring stock and water to simmer. Add leeks, celery and carrots; cook for 30 minutes.

Meanwhile, in bowl, mix together beef, bread crumbs, 2 tsp (10 mL) of the parsley, salt, pepper and nutmeg; form by tablespoonfuls (15 mL) into balls. Add to soup; simmer for 15 minutes or until no longer pink inside. Make-ahead: Let cool for 30 minutes, refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.

Add noodles; cook for 8 to 10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley.

We went for Octoberfest buffet after fellowship today.....it was so good but I'm so full.

We are going to barbeque pork onion and pineapple skewers today......this might be our last time to cook on the barbeque this year.

I'm making a vegetarian Japanese style miso based soup tonight for meatless Monday....lots of veggies and tofu along with vermicelli.