I finally saw a recipe today that called for pork rinds. It was low carb tuna cakes: drained tuna, Parmesan cheese and some other seasonings, form into cakes and roll in crushed pork rinds and fry in oil. I want to try it sometime just to see if the rinds stay crisp because they aren't much when they are soggy.

Not that I have been looking for pork rind recipes, but people get creative with Top Ramen, so pork rinds deserve to have their day, too.

Yesterday I made broiled salmon that had a soy sauce, fresh ginger and brown sugar glaze. There was some glaze left, so I poured it over cooked brussels sprouts: tasty.

I've got some potato gnocchi that I cooked in boiling water until they float and then cover with a tomato sauce. Today I'm going to make this soup from All Recipes.com:

Gnocci Chicken Soup
Makes 6 servings.
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
(1/2 tsp thyme)
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves, chopped through 1 - 2 times
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

If the soup is too thin, whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Stay warm out there! I just looked up Tiffin, Ohio, and they are expecting 17 below on Monday night, after a couple of days of 3-5 inches of snow. It would take a lot of lap cats to keep a person warm.