Monday, February 21, 2011

Back from Vacation.... off the Porch!

Guess who is back? Old Man Winter paid us a mighty visit yesterday afternoon and into the night. No need to show you more pictures of our snow-ha! I heard on the news we got about 10 inches, coupled with freezing rain, sleet and...well, you get the picture. So, thought to celebrate the morning since my son is home from school and my husband is working from home...on a Conference call, at present. Might as well start this beautiful day with a good and delicious breakfast. YUM!

On Saturday our temps really dropped and I heard about the storm coming our way. I had such a hankering for homemade tomato soup. I have always thought or wanted to make homemade tomato soup, and shied away from it...thinking it must be to hard. Wrong! Found a recipe in Martha Stewarts newest Everyday Food Magazine...modified it a little bit. Here is what you will need to make a rich and nice tomato soup...serves 2-3.

Put one teaspoon olive oil into a small pan...heat...add 1/2 chopped onion and cook for five minutes. Add in one clove of smashed and chopped garlic. Cook for an additional minute. Pour in a can of tomato's (14.5 ounces). Simmer for 15 minutes.

Then, carefully pour hot ingredients into your blender. Add 1 tablespoon plain yogurt----or cream----or i guess you could use whole milk. Place a dish towel over the top because of the steam. Blend thoroughly.

Add a little salt and pepper, to your liking. And that is it. I think this is a good basic tomato soup recipe. I think you could add other little delights into your soup...different herbs that you like, perhaps. And, definitely pair your soup with some good home bread, rolls, bread sticks.....oh, grilled cheese would have been divine with this soup. Now, warning--because of the onions and garlic, this soup has a hot punch to it. Next time I make it , I will use only a 1/4 of an onion and maybe 1/2 of the clove of garlic. I like husband does not. So, I will find a happy medium.

For dessert we had fresh sliced peaches and these little beauties. Thanks to sister-in-law Barb Lane for giving us this recipe. It is one of our families all time favorite's--- Mrs. Burgoyne's cookies have been baked in our home for ...well, toooooooo many years for me to even count.
This is one of those standard recipes that you can add in what you like and it turns out every time. Really!
3/4 c brown and white sugar mixed, 1/3 c shortening (do not use butter), 1 egg and 1 tsp vanilla. Mix well. Add in
1 cup flour, plus 3 T., 1/2 tsp. baking soda, and 1/4 tsp salt. This is the basic recipe.
I changed things up with throwing in a small hand full of coconut, used 1/2 c of oat flour instead of all regular flour, a tsp of wheat germ ( to equal the 1 cup plus 3 T of flour), chopped walnuts, and I chopped and mixed in a bit of a Lindt chocolate bar. Drop teaspoon size bits of dough on your cookie sheet. I actually use my teaspoon measuring spoon.
Bake at 325 for about 10 minutes. The secret of this recipe is not to bake them until too well done. Enjoy.

"Seams" to be a good day for me to finish the last of my receiving blanket sewing, reading and maybe some baking, for me today. How about where you live? How are you spending your Presidents Day Holiday? xo


  1. Sick! hehe. And nursing the old man back to health too. Thanks for taking over posting. I don't like tomato soup but I'd eat this!

  2. Hi J. I know what you mean...i was never much for tomato soup until a few years ago. Now, I like it very much. This recipe reminded me of the soup we would eat when we lived in France. Sorry for the sickness. Good luck to you all. Recovery quickly. xo


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