I am still in Dallas. The high today is 44 degrees the low is 12 degrees. The Jets play the Jaguar’s tonite. I expect a close game with home-field advantage I expect the Jets to win. Who do you think will win tonight?


1 bunch of collard greens, 1 bunch kale, 1 (14.5 oz.) can diced tomatoes with basil, oregano, and garlic, 1 (14.5 oz.) can crushed tomatoes, 1 (8 oz.) can tomato sauce, 3 Roma tomatoes, chopped,  5 small russett potatoes, peeled and cubed, 2 tablespoons vegetable soup starter, 1 cup white onions, chopped, 2 stalks celery, chopped, 3 garlic pods, minced, 1/2 teaspoon red pepper flakes, 1 bay leaf, 1/4 tsp. sage, 1/4 teaspoon dried thyme, 1/4 teaspoon dried cumin, 1/4 teaspoon dried basil, 1/2 teaspoon dried oregano, salt, and black pepper to taste, 2 large carrots, chopped,  1 (2.5 lb.) rotisserie chicken, bones removed and chopped, 3/4 cup parmesan cheese, shredded, 2 1/2 tablespoons chicken gravy mix.

Wash and clean the collards and kale in cool water, remove stems and chop, set aside.  Get out a skillet, add about 2 tablespoons extra virgin olive oil, add the onions and celery saute until the onions are translucent.  Add 6 cups of water and 2 1/2 tablespoons chicken soup bouillon, bring to a rapid boil.  Add the potatoes, cook for 10 minutes, or until fork-tender.  Reduce the flame to a simmer, add the basil, cumin, thyme, bay leaf, crushed tomatoes, diced tomatoes, and tomato sauce.  Simmer for 10-12 minutes.  Add the collards, kale, fresh tomatoes, and carrots cook for another 10-12 minutes. Taste, add dry seasoning. Get out 1 cup of the soup, add the gravy mix, stir with a fork until combined. Pour back into the soup pot and stir. Add the cheese, mix well stir until it melts.  When you are ready to serve add some chopped green onions, a dollop of sour cheese and cilantro leaves. Serve with sliced toasted French bread.  The bread added a toe-tapping sopping good time

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