Pierogy Wonton Soup

Hi there, Cocktail Cutie readers. It's been a long, long time! In the past oh, 6 months or so, a few major things have happened in my life - the most important of those things being, of course, that I had a baby! My husband and I very happily welcomed our first daughter, Zoey, into the world on December 11, 2013. She's all that we imagined and more, and we love her to the moon and back! Becoming a parent really is an amazing experience. I've had 9 weeks of maternity leave so far (out of a total twelve) to enjoy with her, and I have to say that I'm very much NOT ready to go back to work and lose the time I have with her day in and day out while on leave - I'm going to be one sad momma the first day (and likely all of the subsequent days) I have to return to real life. That being said, I'm going to be rearranging some of my priorities so that I can maximize the time I spend with my family during my free time...and I've thought a lot about what those changes mean.

I didn't want to completely give up on this blog, because I really do enjoy sharing great recipes with my friends and family. I don't, however, really have time to continue to maintain it or even write in it as extensively as I might like. At this point, I feel like I really need to focus on one writing "project" at a time. In this case, that project is the urban fantasy trilogy that I've been working on for the past two years (you can read more about it here).

Like I said, though, I don't want to completely give up on Cocktail Cutie. Instead of taking a break, I've decided to simply change the "format," so to speak. I'll focus a lot more on just posting recipes rather than writing a blog post to accompany those recipes. I've already started a Pinterest board for the blog and will be utilizing that as a source of searchable recipes as well as a way to easily share my posts. Those who "like" the Cocktail Cutie Facebook page will still receive updates whenever I post a new recipe, but I'll no longer post the notifications on my personal page.

I'm hoping that this change will be better for both you and me, since only posting recipes takes a little bit of the pressure off of me but still gives you ideas for easy meals that you can make at home. This way, I should be able to share more of the great recipes that I hope you'll love!

Thanks for sticking with me. Here's your recipe for today!

 

Pierogy Wonton Soup



2 1/2 cups baby spinach

1 tsp minced garlic

1/2 tsp ground ginger

2 cans (15 oz) chicken broth

1 tsp soy sauce

1 package Mrs. T's Mini Pierogies (any flavor - I use 4 cheese)

1/2 cup sliced radishes

Toasted sesame seeds (optional)

 

Bring broth, soy sauce, garlic and ginger to a boil. Add pierogies and cook (at a boil) until heated through, 5-7 minutes. Stir in spinach and cook until spinach wilts. Add sliced radishes and remove from heat. Ladle into bowls and sprinkle with sesame seeds (if using). 

Until next time...

Cheers!