organizing my most useful kitchen tools
It's cold; it's time. Roasted Tomato Soup. Tomato soup, of course, needs no grand introduction - just a bunch of pictures of it, paired with grilled cheese, in all of its glory. I couldn't narrow down the pictures - they all looked so good. I hope you will forgive me. Something tells me you will. This recipe makes a thicker soup, ... view more
In honor of my 100th post (!), I present to you a very easy, very healthy recipe that takes, honestly, about 100 seconds to make once you have all of the ingredients ready. This Green Grape Gazpacho is a Cooking Club favorite (Hostess: SLSC; Theme: A Light Spring Menu; Date: 04.23.06), and over 8 years later, we are still enjoying it - ... view more
All I ate yesterday was this soup, and cookies. I mean, a lot of each of them, but very little variety throughout the day. I made both because I had cravings - and satisfy said cravings, I did. I hear this cold spell they call "winter" may be breaking soon, but until then, I am all comfort foods, all the time. This soup is incredibly ... view more
This is a LONG cold stretch, isn't it? The winter has been unrelenting for so many parts of the country. Know what helps? Soup. Soup helps so many things. It is an ultimate comfort food for a reason - it warms from the inside out, and somehow always brings a smile. This winter, I have been thrilled every time I have seen a big bowl of chicken ... view more
I had the opportunity to get out of the city over the long Veterans Day weekend, and I spent a few days in one of my favorite places: Charlottesville, Virginia. My memories from Charlottesville are warm and inspiring, and I think the air is different there - the breaths I take are clean and crisp, and reinvigorating. I try to escape to ... view more
The word "chowder" derives from the french word for cauldron: chaudière. Into that chaudière go the rich ingredients that make a rich, thick, creamy soup, usually headlined with seafood or corn. Thick creamy soups are not my jam (my arteries whimper just thinking about them), so I was intrigued, and then thrilled, by this recipe that came to me ... view more
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