I’m back in Rexburg for my third year of school! I’ve been looking forward to this time for a lot of reasons, but one of the biggest was that I was so excited to get back on the wagon with this recipe blog. This summer, I was working two jobs, and Josh and I were living back in Washington with my parents. My mom so graciously made most of the dinners, ready when I walked in the door at night. I really missed cooking, and have been making up for lost time these last couple weeks!
However, my heart is frowning with the realization that I still won’t be able to blog as frequently as I want to. I’m taking more credits than I ever have before, and I’m realizing I’ve signed up for a pretty heavy workload. While I still hope to cook good dinners several nights a week, I seriously doubt I’ll be able to blog about them.
Tonight, I made a copycat recipe for Olive Garden’s Zuppa Toscana, found at Big Oven.
I don’t know if this picture looks all that appetizing to you, but it was really good. The only thing I would change would be more bacon. I mean… is it ever even a question? My husband and I each only got 4-5 pieces of bacon in our bowl. Also, I cut off all the fat. My husband scoffed at me for doing that, but I’m glad I did.
Anyways, I’m happy to be cooking again. That’s all.