Kohlrabi Pasta

 This is a new recipe that is so good that John wanted it 2 nights in a row..it is gluten free and counts towards your vegetables. It also cooks in 1 pan.  This recipe makes 2 servings. It takes just 3 ingredients. If you go to Trader Joe’s or a grocery store that have the ingredients prepared for you there is virtually no prep time required. 

Kohlrabi is also know as a German Turnip despite the fact that is not a root vegetable. It belongs to the Brassica or mustard family  and is related to cabbage, broccoli and cauliflower making it a cruciferous vegetable. It is also a good source of vitamin C.  It is also low in calories, and sodium. It even provides 2 grams of protein per cup of raw kohlrabi. 

So here we go. You will need:

10 ounces of clean and grated kohlrabi 

10 ounces of white mushrooms, cleaned and sliced.

2 tablespoons of olive oil

Optional: Yo Mama’s Pasta Sauce. This is our preferred brand.  It is sugar free and tastes great. 

Microwave the kohlrabi for 4 minutes.  Sauté the mushrooms in a large skillet with 2 tablespoons of olive oil. Add the freshly microwaved kohlrabi to the mushrooms. Sauté until the mushrooms are well cooked.  Serve immediately   You may add pasta sauce on top, but be sure to warm it up first. 

You may also top it with the protein of your choice. 

Serves 2. 

Please be aware that these are my personal favorites. I have not been paid to promote any of the above products. We always keep a jar or 2 of Yo Mama’s pasta sauce in the pantry, it is a household favorite.

24 Quarts

 I usually count my yarn and batts by the quart or gallon.  I know most people count by skeins,  ounces of roving or yards. So for last week’s spinning for Spin Together 2021 I emptied 2 , 12 quart sweater boxes of hand carded batts.  Since I spun 12 skeins of yarn that works out to an average of 6 skeins per box.  Of course as you have seen from the pictures, the skeins were spun with 1, 2 or 3 batts.  That’s the great thing about art batts, no 2 are alike.  Some can be singles while with others just more go together.  

Don’t worry about the empty boxes.  They will be filled up again by tomorrow night.  I am in the process of cleaning craft room number 1.  My crafts are currently divided between 2 rooms.  I have it on the best Authority that craft room number 1 aka the guest room might just have some guests.  So I do need to finish my top to bottom cleaning of the room.  I got off to a great start today.   Just so we are clear craft room number 2 is shared with our pantry.  At least I have all the snacks when I am working in craft room 2.  

I also learned today that my body no longer likes kale.  So my go to vegetables are carrots, celery, salads, squash, sweet potatoes, daikon radish, soy beans, Lima beans, lentils, Garbanzo beans, beans in general,   radishes, yams, corn, peas and seaweed.  Yes I now count seaweed as a vegetable. It goes great on tofu.  

Below are my empty storage boxes.  I was going to stack them the other way but the kept on sliding. 

Tuna Pasta Salad

Here is a perennial family favorite recipe. This is my version of a tuna pasta salad.


1 pound of pasta in a fun shape

12 ounces canned tuna drained

1 pound frozen mixed vegetables

1 can black olives drained and chopped (optional )

1 teaspoon black pepper

1 Tablespoon dehydrated onion flakes

Mayonnaise or Italian salad dressing to lightly coat



This is a fast dish to put together. Cook pasta and vegetables as per package directions. While they are cooking flake the Tuna in a very large bowl. Add the pepper and onion flakes mix well. Add the chopped olives. Mix well. Drain the cooked vegetables and mix in with the tuna. Drain the pasta and toss with the other ingredients in the bowl.

At this point the salad is done and is ready for customization. My family likes this done differently so sometimes we add mayonnaise and sometime salad dressing. If I am very tired I just present the salad as is and let everyone put on their own toppings. If you are going to add the mayonnaise or salad dressing start with ¼ cup for the whole bowl and toss very well. We like to keep the dressing on the light side. You can add more dressing to your own preferences.

Serve with hot corn bread or fresh bread and butter.

This recipe serves a crowd. As a main course this serves 6 to 8 people.

Please enjoy this recipe and your families.

Yet Another Red Pot Recipe

This is my families favorite chicken soup. This is a basic recipe that you can change up with the addition of matzo balls, dumplings or noodles or a combination of noodles and dumplings or matzo balls.

1 whole chicken ,washed in cold water.
1 teaspoon salt
water to cover chicken
1/2 teaspoon white pepper
2 pounds of carrots peeled and sliced
1 large celery sliced, this will be about 7-8 cups
1 onion diced

In a large pot add cleaned chicken and salt. Cover with water. Bring to a boil. Skim the pot of any junk that comes to the top, this should take about 30 minutes. While you are waiting for the chicken to boil now is an excellent time to scrub down your sink with your favorite bleach cleanser. It is important to clean the sink and the surrounding area before you chop the vegetables.

Once the chicken is not making any more junk and the broth has been skimmed clear, Add all the vegetables at once and add the pepper. Turn the stove to medium low and and simmer at least 2 hours.

After about 2 hours I carefully pull the chicken from the pot and de-bone the chicken, this is the process where the skin is pulled off and the bones are taken out of the chicken. Smaller pieces of chicken are tossed right back in the pot, I tend to dice the larger pieces before they are put back in the pot.

If you are going to add dumplings this is the point where you add them. For a quick dumpling just use a regular biscuit recipe and spoon into the boiling broth and turn down the temperature and simmer for about 20 minutes. For and even faster dumpling just get your favorite ready to use biscuits and layer them on the top of the broth and simmer for about 20 minutes.

I usually make the noodles separately and keep them separate from the soup. Since everyone has their own noodle preference I let everyone scoop their own noodles and then add the soup. The only exception to this would be alphabet noodles which just taste better when they have more time in the broth.

The soup is ready to serve. I usually serve this with bread and margarine.

Enjoy this soup recipe and add your families favorite vegetables to the soup to make it your own.

Unfortunately I have no vegan or vegetarian options for this soup.

Have a wonderful day and enjoy your families.