We had Ribolitta the other night, I adore it. Even more so a couple of days later, when the flavours meld together. I like to add a bit of thinly sliced bacon to mine. Soup season has begun x
Like Sally, we too have entered autumn. Swathes of leaves carpeting the ground, daylight-saving finishing this evening, cool evening temps - the perfect time for Ribollita. Thank you for the story, for the recipe and for your lovely writing.
As you cross the bridge of seasons from winter to spring we’ve entered autumn. Cool days, dappled with sunshine and frosty nights abound. Ribollita is now on this weeks menu, the pull to soup dinners strong x
I was just saying to Amy, it's that special time of year when the venn diagram of parts of Australian / Canadian weather overlap and we're all eating soup at the same time. I love it! x
We had Ribolitta the other night, I adore it. Even more so a couple of days later, when the flavours meld together. I like to add a bit of thinly sliced bacon to mine. Soup season has begun x
it's the special time of year when our seasons are similar, it's perfect for Ribolitta! xo
It's a masterpiece! Loved how you tied in the early 20th century plight of the sea turtle (the soup!) to today. J x
Thank you! I learned so much making this episode. A fun, meandering journey. x L
Like Sally, we too have entered autumn. Swathes of leaves carpeting the ground, daylight-saving finishing this evening, cool evening temps - the perfect time for Ribollita. Thank you for the story, for the recipe and for your lovely writing.
Thank you Prue. Always means so much! x
As you cross the bridge of seasons from winter to spring we’ve entered autumn. Cool days, dappled with sunshine and frosty nights abound. Ribollita is now on this weeks menu, the pull to soup dinners strong x
I was just saying to Amy, it's that special time of year when the venn diagram of parts of Australian / Canadian weather overlap and we're all eating soup at the same time. I love it! x