Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
Don't be weirded out by the name! The reason its called Sock Soup is because it'll knock your socks off...which is what my Oma told me when i was young :) If your friend, boyfriend, girlfriend or you are sick...make this and it'll make everything better!
What you will need:
1 bunch of celery
about 15 mini carrots
about 10 mini golden potatoes
pasta (i used penne, you can use any pasta you like!)
1 package of chicken wings, raw, uncooked
bay leaves-to tastes
seasoning salt-to taste
rosemary-half a teaspoon
**note-I didnt measure anything for this recipe, thats the beauty of making soup, its up to you how many of each thing you want to add in, just make sure you taste the broth along the way :)
1-Place all your chicken wings (should be about 10-15 wings total) into a huge pot. The biggest one you have in your kitchen.
2-Fill the pot to the top with water, leaving about 1 inch of space. Then, put the flame on med-high
3-Cut your carrots, onions and celery into small pieces and place in water as you go along.
4-add in your bay leaves, salt, pepper, seasoning salt, rosemary and garlic. I usually start on the smaller side, let it boil for a little then taste as i go along.
5-Let this simmer on the stove for about 45 minutes and stir occassionally.
6-After your 45 minutes is up, taste your broth and add in more spices as needed
7-Grab some tongs, and take out the chicken wings, pull all the meat off of the bones and put back in the pot. NEVER TURNING THE FLAME OFF.
8-Cut your baby golden potatoes into halves and add them in (they only need to be in there for 20 min so add at end).
9-Once potatoes have been in for about 10 min, add in your pasta.
10-Test out the pasta, make sure its cooked...and youre ready to eat!!!!!