No question, one of the best things about writing this blog is hearing from readers.

There are a lot of folks out there cooking food to feed their families. If they're lucky, they were trained early by watching someone they loved prepare food for them. But the rest are out there on their own, making breakfast, lunch and dinner, day in and day out.

Everyone gets cranky when they're hungry and sometimes they forget to thank the cook. But even if we do get a pat on the back at one meal, there's still 20 others to shop for, prepare and deliver this week alone.

It's great to have someone to talk to about it. Those connections help turn what could be drudgery into a creative, challenging, even relaxing pursuit. That's what you all help do for me.

You give me feedback, which helps me greatly. And when I make a mistake, you are the first to tell me about it. Never hesitate to do that. The sooner you tell me, the sooner I can correct it for everyone else.

You tell me when you like what I'm doing, as did Mary Chartier of New London when she wrote: "For fifty-six years I have boiled my butternut squash and mashed it with butter, orange juice, and brown sugar, but the recipe in your latest column ("A little roasting a bit of spice: Tips from a new butternut squash fan") intrigued me. For supper tonight, I cut a squash in half and baked it as you suggested, and I agree — it was a revelation."

Nick Westbrook of Old Lyme and his family tried Sweet & Sour Turkey Balls and, "enjoyed it immensely! We look forward to a repeat soon. We don't want to wear out a good thing by too much repetition too quickly. It is a welcome addition to our household favorites."

You also tell me when you do not like what's cooking, as did Valerie Fidrych: "Jill, I am considered an average cook, and have made many pies, but this recipe is a dud. The goop never set, and I will be eating Strawberry Soup for a week. Thanks anyway."

But you don't always agree. Mary Dittman made this same recipe, Kate's Strawberry Pie, several times. "One for a Fourth of July party. One just for my family at home. One was for my dear friend caring for an elderly parent. Today I brought two into Same Day Surgery at L&M for my coworkers ... Absolutely no complaints. I did hear one nurse say 'This is the all-time BEST strawberry pie I've ever had.'"

You also give me great tips. Allan Wirkala wrote about how he prepares steel cut oats: He soaks them first.

"Use three parts water to one part oats. Bring the water to a boil then take off heat and add oats. Let sit overnight ... (in the refrigerator, then when ready to eat) bring gently to a boil. They are then done. I make a big batch like this with enough to last a week. Just keep in the fridge and when you want any, put in a microwaveable container and heat. You can't tell the difference between these and just cooked."

But perhaps the best thing you share are your recipes. Soup is a particular favorite for Anita Steendam of Mystic. Her parents and brother were born in the Netherlands.

"Hence a lot of my soup recipes from my mom are Dutch ... I have many good recipes for it passed from my mother since she also made soup quite often. I can honestly say I have never had soup from a can in my 55 years. Lucky me."

Anita sent me her mom's recipe for Dutch pea soup, which results in a velvety, almost elegant, yet satisfying meal. I made it with smoked chicken and apple sausage but she says it also is delicious with kielbasa. Although you start with dried split peas, the soup tastes very fresh. The original recipe calls for peeling all the veggies, but I leave the peel on mine.

Also, because you're ultimately going to puree this soup, I use the food processor to make quick work of all that grating and chopping.

And here's the next best thing about this recipe: The Dutch name for this soup is Snert, which means that, during dinner, you get to say things like, "Wipe that Snert off your face," "You've got Snert on your shirt," and the ever popular, "Is there anymore Snert?"

Enjoy!

Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.

Snert (Dutch Pea Soup)

Makes about 3½ quarts

1 pound split green peas

2 large potatoes, washed and grated

1 large carrot, washed and grated

4 ribs celery, including leafy tops, washed and chopped fine

1 large onion, chopped fine

10 bay leaves

2 quarts water

12-16 ounces smoked sausage, split in half lengthwise

Put all the ingredients into a soup pot and bring to a boil. Adjust heat and simmer for 2 hours.

Remove and discard bay leaves. Remove sausage and cut into bite-size slices or chunks and set aside.

In several batches, put the soup into a blender and process until very smooth. Be careful with any hot liquid in the blender. Do not fill the pitcher more than half full. Remove the center plug from the cover. Fold up a towel and hold it loosely over the opening in the top while you start the blender on the lowest speed. Slowly increase the speed as you let the steam escape through the top.

Pour the into a large bowl and finish pureeing all the soup. Rinse any remaining solids from your soup pot and return the pureed soup to the pot. Taste and add salt and pepper to your liking. Keep seasoning by small amounts and tasting until it's just right.

Return the sausage pieces to the pot and heat through before serving.

Original recipe from Anita Steendam of Mystic.