Why Would You Tell Me That?

Laurel and Hardy, Mutt and Jeff, a twosome is best for comic patter, even if a joke falls flat now and then. These two draw on an immense reservoir of arcane knowledge. They do their homework. Count on Tom and Dominic to amaze you in every episode.

Like many who come from a rural setting to settle in a big city, it is wonderful to hear a podcast about recreational animal husbandry. The amazing and detailed graphic descriptions take me back to the farm. So glad this show does NOT look favorably on the elastrator and covers old fashioned ideas. Looking forward to more discussions that take me back to the visceral days past on the farm.

This is a delicious recipe for Zuppa Toscana - a lovely, hearty soup that pairs well with Why Would You Tell Me That. I do wish I could remember where I found it. The recipe, I mean. The soups is very good. The podcast is perfection. Ingredients 4 strips thick cut bacon, diced 1 pound Italian sausage 1 onion, diced 6 cloves garlic, minced 1/2 – 1 teaspoon red pepper flakes 2 teaspoon Italian seasoning 1 1/2 teaspoon salt (plus more to taste) 1/8 teaspoon cracked black pepper (plus more to taste) 3 tablespoon arrowroot starch 4 cups diced russet potatoes 32 oz low sodium chicken broth 1 cup full-fat coconut milk 4 cups curly kale Method Heat a large stockpot over medium heat. Once hot, add the diced bacon to a large stock pot and cook until crispy. Stirring occasionally. When the bacon is crispy, remove it from the pot. Drain the bacon on paper towels and then set aside. Remove all but two tablespoons of the bacon grease from the pot. Next add the Italian sausage to the pot. Brown the sausage and break it up as it cooks. When the sausage is brown, add the diced onion, minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Let everything cook for a few minutes until the onions start to become tender, roughly five minutes. Next sprinkle the arrowroot starch over the meat mixture and stir until well combined. Then, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 30 minutes, until the potatoes are tender. When the potatoes are tender, add the coconut milk and kale to the pot. Simmer until the kale is wilted. Lastly, stir in the crisped bacon and then serve immediately. Enjoy!

Usually funny, but skip the 1st 25 minutes of Season 7, Episode 8 especially while eating. Don’t ask why. If you do listen to it, don’t say you weren’t warned.