Before I get started on this week’s column, I’d like to remind you all that I, Leslie the Cheesehead, was rooting for the Green Bay Packers in this year’s Super Bowl, and then, ahem, they won. Last year, I backed the New Orleans Saints (remember when they used to be called, “The Ain’ts?), and they won, also. No accidents here, folks: I have lady luck on my side. So, if you’re buying any lottery tickets or heading down to The Turning Stone any time soon, you may wanna give me a call. And that’s all I’m sayin’ on that subject...

And on the subject of soup: believe it or not, I have more to say. In a roundabout way, my head is just spinning lately over all of the technology we’ve been blessed with in the last few years. Isn’t it an amazing world that I can text our daughter, who lives a whole country away, and chat and share photos with her, live? (Guilty pleasure confession: I really, really like to call her at about 6 a.m., Berkeley time, and pretend I “forgot” all about the time difference. Because that’s the kind of mom I am.) And isn’t it an amazing world that I can get an e-mail on my iPhone with soup recipes from my dearest friend Lisa in California? I mean really—10 years ago, did we even dream of getting photos on our phones, let alone e-mails and texts and soup recipes? I really think it’s all good, EXCEPT for the whole texting/talking on the cell phones while driving thing. There is noooo excuse for that dangerous behavior, ever, in my book, and I’m here to tell you that in the last day alone I saw, in our Ozzie and Harriet little hamlet, at least 10 people talking on mobile devices and driving at the same time. AND was almost swept off of the road by a neighborhood teenager who shall remain nameless (until I talk to her mama, that is) who was too busy texting her BFF to watch where she was going. This all makes me craaaazy, and I don’t think I’m the only one.

Breathe, Leslie the Cheesehead, Breathe, and focus on pretty, pretty things, like pretty little soups. We eat a lot of soups and stews and chilis in the winter; why, you can tell by just taking a peek inside our dishwasher. It’s full of nothing but bowls and spoons. Two new soups for you this week, and both are “keepers”—you might want to rip these out. The first is a Sausage and Lentil soup, and I firmly believe that the goodness of the lentils counteracts the wickedness of the sausage. Actually, you can use lowfat sausage if you’re trying to be good. And how about a Wild Rice and Ham Chowder? I’m sure your family will love it as much as we do. Have a great week, and remember: Don’t text and drive.

SAUSAGE AND LENTIL SOUP

Serves 4-6

1 lb. bulk Italian sausage (I used a medium spiced sausage)

1 tblsp. Butter

1 tblsp.olive oil

1 / 2 of 1 medium yellow onion, diced

1 / 2 cup diced carrot

1 / 4 cup diced celery

1  1 / 2 cups dried lentils, rinsed

4 cups chicken broth

1 / 2 cup water, more or less, as needed

1 tblsp. Dijon mustard

1 tblsp. Red wine vinegar

1 tsp. salt

 1 cup cream or half and half

1 cup finely sliced spinach, for garnish

Grated or shredded Parmesan cheese

In a large soup pot, brown and drain sausage and set aside. In the same pot, saute onion, carrot and celery in butter and olive oil until slightly tender. Add lentils and chicken stock; bring to a boil. Simmer on low for about 30 minutes, or until lentils and vegetables are tender. You may need to add 1 / 2 cup or more of water at this point, as much of the liquid will evaporate. Add Dijon mustard, vinegar and salt to pot. Add back sausage to soup pot. Stir in cream and heat through. Garnish with spinach and Parmesan cheese.

WILD RICE AND HAM CHOWDER

Serves 4-6

1  1 / 2 cups water

3 / 4 cup wild rice

1 / 2 cup flour

1 / 2 of 1 yellow onion, chopped

2 cloves garlic, minced

1 / 4 cup butter (1 / 2 stick)

4 cups water

4 chicken bouillon cubes

1  1 / 2 cups peeled, diced potatoes

1 / 2 cups diced carrots

1 / 2 tsp. dried thyme

1 / 8 tsp. ground pepper

1 bay leaf

1-15oz. can corn

2 cups half and half OR lowfat milk

1 lb. cubed and cooked ham

Fresh parsley, for garnish

In a small saucepan, combine 1 1 / 2 cups water and rice. Bring to a boil; reduce heat and cover. Simmer for 35 to 40 minutes or until all water is absorbed. In a soup pot, cook onion and garlic in butter until crisp-tender. Add flour; cook and stir for about a minute. Gradually stir in 4 cups water and chicken bouillon cubes. Add potatoes, carrots, thyme, pepper and bay leaf. Bring to a boil, then simmer until potatoes and carrots are tenderóusually around 15-20 minutes, stirring frequently. When vegetables are tender, stir in corn, half and half (or milk), cooked rice and ham. Heat through, but do not boil. Garnish with fresh parsley, if desired.

Happy eating

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also visit Leslie at her blog, which is located at www.SugarAndSpiceAdk.blogspot.com.