Well, the weather has certainly made up it’s mind to NOT make up it’s mind. Once again. Hello Utah.
Thankfully, this past weekend was on the chilly side of life, and this bread bowl was a perfect and easy way to get dinner on the table.
With my Sundays now being filled with, well, everything you can possibly think of (and then some), I’ve decided this month I’d do a slow cooker recipe every Sunday. It’s been a dream, and has been nice to come home after church to dinner already made and piping hot. I love walking up our stairs in anticipation of a wave of fragrant meats slow cooked away in the apartment all afternoon. Best smell to come home to – well, except for a cozy little baby or a handsome hunka husband. Yep, I said it.
This soup was per request. Ryan wanted some hearty meat stew, and lots of it. It came out really great! I needed more salt than I anticipated, though. Adding a little more wasn’t a chore, by any means. The soup broth immediately seeped right into the thick bread bowls. The sogginess drives me crazy (I mean, I can’t even stand soggy cookies dipped in milk!), but he LOVED it. It’s his dream, his bag, his dinner. So I let him go crazy.