That sounds so yummy Bijou, please share the recipe.
Lately I've learned how to deal with ganache and cakes. Not that big of a deal, but the stuff is so-ooooo good.
Lately the favorite birthday cake for several in my family is a vanilla sponge cake baked in 3 layers, with milk chocolate filling and dark chocolate ganache poured over the top.
That cake sounds wonderful. I wish I didn't have to watch my carbs and sugar!
The soup was so flavorful and savory and had almost nothing in it.
I put a box of low sodium chicken stock in a pot to heat. Probably about a quart. It's the kind you can leave on the shelf until you open it. I added a little bag of those miniature ready to eat carrots.
I cut about 2/3 head of cabbage into 1/2 inch shreds and added that.
I heated some extra virgin olive oil in my heavy skillet and lightly caramelized about half to 2/3 cup chopped onions (I use frozen ones) and a good healthy sprinkling of garlic. I added that to the pot, de-glazed the skillet with some of the broth and added that to the pot.
I cut one of those big bent links of kielbasa sausage (it's fully cooked already) into 1/4 inch rounds and browned it in the skillet, de-glazed the skillet with some broth and added all of that to the pot.
By the time I added the sausage everything else was pretty much cooked and I cooked it with the sausage in it for maybe 5 or 7 minutes. My pepper mill is broken so I didn't add pepper, but ordinarily would have. I didn't add salt, as it didn't need it. I added a pat of butter to the pot.
Ordinarily I would add potatoes, but I didn't have any, and it really didn't need them.
I always use reduced fat sausage (this one comes in a 'lite' version, but they didn't have any at the store so we got the regular stuff.)
I wish I had some soup (and cake!) right now. My husband has been out of town for a couple of days and I have no way to get to the store...as soon as he comes home I'm making another pot of that stuff.