So as many of you know, we've gone to free range meats and eggs. This poses a problem when it comes to cost so I've figured out how to get the flavor of meat as a fix every now and then. It's through what I call "power meats." BACON and SAUSAGE. These two things are so flavorful that it takes very little of either to take a simple stew light years in terms of taste. And since you don't need that much, you can buy it free range and it's still affordable, granted you aren't eating it by the plate full for Saturday breakfast.
A friend of mine introduced me to smittenkitchen.com/ recently that is written by a woman named Deb Perelman. In her own words her blog is all about "Fearless cooking from a tiny kitchen in New York City."
Check her out. And take the time to read her random ramblings over her preparation of some of the most simple, delicious and sometimes novel recipes. She's Ree Drummond funny. And quite entertaining. We made the Smitten Kitchen sweet potato and sausage soup this past week. And it was delicious. With the sausage, there wasn't a need for a lot of other spices which made it really easy to make.
Pick up a lb. of sausage and get out your cast iron and pour some red.
And cook up something to bring in the season of toasty evenings in front of a fire.