Blueberry Loaf

1 stick Butter, softened
2 cups Sugar
2 Eggs
1/2 cup Milk
1 tsp Vanilla
1-3/4 cups all-purpose Flour
1 tsp Baking powder
1/4 tsp Salt
2 cups fresh or frozen Blueberries

Optional 2 tsp sugar and 1 tsp cinnamon for topping.

In large bowl, cream together butter and sugar. Add eggs, milk and vanilla. In smaller bowl, combine flour, baking powder and salt. Add dry ingredients to wet ingredients. Fold in blueberries. Pour into well-greased pans. Bake in preheat 350-degree oven for 40 minutes for mini and 50-55 minutes for large loaf. Test doneness with toothpick.

Makes 2 mini loaves or 1 loaf.

Sausage Kale and Potato Soup

4 medium Potatoes, skin on, thinly sliced and boiled
2-3 handfuls of Kale, chopped
3 Italian sausage links, casing removed and made small pieces
2 tbsp Olive oil
6 cups Chicken broth
1 cup Water
1 medium Onion, chopped small pieces
4 cloves medium Garlic, minced
1/4 cup fresh Parsley, chopped
1 cup Milk
6 tbsp Butter
salt and pepper to taste

Boil potatoes, removed and set aside. Blanch kale in potato water, remove and set aside. Brown sausage in oil, add onions, salt and pepper. When onions are soft, add garlic. Add 2 cup of broth to deglaze and bring to boil. Add cooked potatoes and slightly mash with ladle. Add remaining broth and water, bring to simmer. While stirring, continue to mash potato thicken soup with smaller pieces. Add kale and parsley. Add milk and butter. More salt and pepper to taste. Let simmer until ready to serve or can be made night before and warmed before serving.

Variations: Use fresh/frozen kale, spinach, arugula or mixture of greens. Use canned white beans in place of sausage, rinse beans before putting into soup. Use more or less meat, more or less greens to your taste. Can add red pepper flakes with garlic for a little more kick.