Food…
4 big tomatoes
1 onion
2 cloves of garlic
1 bell pepper (any color)
several cups of chicken or veggie stock/broth (whatever you desire for the bulk of the soup)
some fresh herbs – chopped (although dry will do too- but the color is really what you want- this time I used a little cilantro and basil)
dash of Worchestershire sauce
dash of cumin (optional)
salt and pepper to taste
Sautee onions and garlic until tender. Add tomatoes and pepper (chopped) or I suppose you could sub 2 cans of tomatoes too.
Cook down until tomatoes get really saucy, then add stock. Add seasonings and let this simmer for as long as you have time for- I try to go for about an hour or so on really low heat. Then blend this concoction with whatever device you have. I like to ladle most into a food processor to blend, but leaving some so there are still some nice veggie chunks. Season to taste and then add fresh herbs. If you are not using fresh I would recommend adding them earlier. Garnish with sour cream, some cheese, chopped green onion, whatever you like! Oh and be sure to have some crusty bread for dipping. Bon Appetit!
Pumpkin Spice Biscotti
Chocolate Cherry Biscotti
Butter…
It’s so yellow because the milk is raw from grass-fed cows. It’s really creamy and sweet! I don’t know if I have the energy to churn all my own butter, but it’s definitely something I’ll consider doing from time to time for special occasions and stuff. It’s far superior to anything from the store- even the really high quality stuff we get.
I still haven’t gotten around to drying the apples and making that relish, but I will tomorrow. I got preoccupied with biscotti experimentation that it slipped my mind. Woopsy.
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Yeah it does take some elbow grease, doesn’t it. And I suppose it doesn’t make quite enough butter to substitute for buying it. Although, I read that fresh cream makes less butter, so if you let your cream sour just a bit, it will make more butter.
I just like that I can buy a gallon of milk and get:
1) Milk
2) Cream
3) Butter
4) Buttermilk
5) Yogurt
6) Etc.
And of course, the satisfaction of saying “I made all this myself.”
True dat. I totally love that you and I can do this together. I’m a big cream cheese fan so I think that will be my next milk transforming endeavor. Care to join? Good tip on the butter. I think I would definitely like to do it to offer to guests here and there, but overall I think I could just use the cream for stuff more often.
Tasty goodness! Ooh, now I’m hungry–time for a midnight snack.
Of lemons? For to make lemonade with? For to come to be with the Grace in the Michigan?
Mmmm…food.
I love biscotti.
We also started getting fresh chicken eggs from one of Jake’s coworkers, $1 for a dozen. They are SOO good and the yolks are so bright and yellow/orange, you can just tell these eggs are better for you! I thought of that when I looked at your butter– it just LOOKS healthier!
Mmmm 😉
Ooh yay! Isn’t it amazing how everything has been sort of dulled down through all the processing… Over time we sacrificed taste and nutrition for high-yield and durability. It’s truly a shame. I’ve had people who don’t like tomatoes eat some from my garden and say “That’s not bad!” There is hope for us yet. Keep it up!
🙂
I really like this post. How fun!
We have to get together and do some of this stuff! Ooh, maybe in your new kitchen!
mmm that soup looks and sounds tasty. i’ll have to get vern onto it!
Yes! Let me know how it all turns out!
I shall!
we are making your soup right now!
Yay! How was it?
best tomato soup we ever had!!!! no worchestershire sauce though 🙁
REALLY? And so simple too… I’m so glad you guys had it!