Monday, July 30, 2012
Adapted from from Taste of Home
1 quart of diced tomatoes, undrained
1 cup chicken broth (I used Trader Joe's organic, free-range)
1/4 cup butter
1 Tablespoon onion, chopped
1/8 teaspoon baking soda
2 cups heavy whipping cream
In a large nonreactive pot combine the first five ingredients. Bring to a boil. Lower heat, cover, and simmer for 1 hour. In a heavy saucepan, heat whipping cream. Do not let the whipping cream boil. Just before serving, use an immersion blender to puree the soup. Slowly add one cup of soup to whipping cream. Add whipping cream mixture to pot of soup. Serve immediately. Makes 8 servings.
Friday, July 27, 2012
I mentioned in my post on hospitality that I keep a binder for meal planning. I am a sucker for food blogs and Pinterest, and I love to plan a meals with a theme.
Unless it's just Matthew and I: then cereal, leftover salami, and string cheese are a meal.
Themes give me a structure to work in and make me feel like my meal is complete. They can also give me a headache and make me want to take on way too much work. But I'm getting better at keeping my expectations real even if it means adapting what I see in food magazines.
As I've mentioned (just a couple times), I work a lot, and if I'm going to pull off hospitality on a weeknight the food has to be mostly make-ahead.
Tuesday, July 17, 2012
An elderly couple came by, pushing a cart with a poodle in the baby seat. We stopped them to ask about the dog and give her the appropriate pats on her head- as fluffy white as her owners'.
"Are you newlyweds?" the wife asked shrewdly.
I wondered if we wore our awkward affection like a sandwich board.
"We've been married fifty-six years." She smiled at her husband. "Don't worry - the first fifty are the hardest."