I love soup, and my wife is a soup magician. Now that’s the weather is changing, it’s cool, and soup is the answer!
My guest this week is Maggie Stuckey with her new book “Soup Night – Recipes for Creating Community Around a Pot of Soup.”
Soup nights are popping up all around the United States as a stress-free way to bring neighbors together. The host provides two or three pots of soup, and the guests bring their own dishes and silverware, and perhaps a salad or some bread. Neighbors get to know each other by name, people of all ages connect and socialize, and the neighborhood becomes friendlier and safer. In Soup Night, Maggie Stuckey offers a practical guide to starting your own soup night group, along with 99 delicious soup recipes and 40 recipes for accompaniments.
Maggie Stuckey
Maggie Stuckey is a writer who grows vegetables and cooks up a storm in her Portland, Oregon, home. The author of The Bountiful Container and seven other books on gardening and horticulture, she is happiest when tending her vegetable garden and using the outcome to create new soups.
In the second half one of my favorite guests, especially this time of year, “Mr. Thanksgiving” – Rick Rodgers joins us to talk Turkey and more.
Rick Rodgers
Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over forty cookbooks on a wide range of subjects including the best-sellers Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Arbiter of taste Williams-Sonoma has chosen Rick to write many titles in its various cookbook lines. Rick’s recipes have also appeared in Food and Wine, Men’s Health, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit and blogger at www.epicurious.com Learn more at: www.rickrodgers.com
Good Life Guy’s Wine of the Week:
Benziger Sonoma Cabernet Suavignon
This Cabernet Sauvignon is comprised from vineyards seated in rocky soils and surrounded in warmth; these influences encourage deep root growth and complex flavored grapes. The 2009 vintage is chock full of plum, loganberry and black cherry flavors. Hints of tea, cocoa and cassis aromas snare the olfactory while a well supported mid palate gives way to a polished, soft finish. Made with 100% Cabernet Sauvignon.
FYI – November 9 and 16 were pre-empted for live WSU Shocker Basketball
If I’m going to get bumped, this would be the reason most acceptable 🙂