Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.

I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.

RiversideLen, what a great idea -- berry sauce for ice cream! I'm going to buy ice cream and strawberries next time I go to grocery. I guess I should also buy yougurt so I have something healthful to eat with the sauce, too.

On Tuesday, I made chicken salad with the remainder of Sunday night's chicken (we also ate it on Monday). I added celery, dried cranberries and pecans. I used half mayo and half 2% Greek yogurt - we've decided we like the addition of the yogurt and will try it in our family's favorite chicken salad which uses 3 cups of mayo.

Yesterday, I tired a recipe for crispy tofu bites - they didn't come out crispy so I went and did some research. Turns out you shouldn't marinate the tofu first - it, duh, makes it soggy. I'll try again with the new recipe and save the marinade for something else - it was good. I also made a sheet pan dinner with chicken sausage, veggies & sweet potatoes.

Ok received a free week of meals from Blue Apron. I cooked things I would not normally make. The last meal I made was orange & mirin glazed cod with barley and broccoli salad. If I hated to food shop (which I enjoy) I would consider using BA more often. The broccoli was so fresh I considered eating it raw. The whole meal was excellent.

Italiancook wrote:

From Martha Stewart’s website, I just made “Creamy Tomato Soup.” I ended up adding some sugar to offset the bitterness of the tomatoes, and I added more half ‘n half hoping it would also help. Aaron, I considered baking soda, but I wasn’t sure how much to use. I will serve this soup to a guest, but I don’t like adding sugar to savory food.

Good morning Italian cook. I enjoy this soup we have here at the home. I always ask them to put in a few dollops of rice in my bowl & they do. I thought I would mention this tidbit to you because "WHO KNOWS YO MAY LIKE IT" It just might make a difference in your feelings about your recipe.
Here is one you may wish to consider. It doesn't have cream in it but you can add some at the very end to your liking.
Whatever you decide I am sure it will turn out well for you.

Enjoy the day.

~CASS / KIDPIZZA

For Italiancook and Len, I made blueberry, peach, and strawberry syrups during my canning session last year. I use them for pancakes, ice cream, angel food cakes and drinks. I do a mix of syrup and carbonated water to make a healthier drink. I've heard of people mixing the syrups with alcohol to make mixed drinks but I haven't tried it yet.