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This and That: Links Worth Sharing

Kale Soup with carrots and beans

Friday is finally upon us! I have some amazing reads worth sharing this week. You may have already seen them from my twitter feed, but each of these ring with truths that have me shaking my head. And a couple are sure to make you laugh.

First, though, I wanted to share a recipe for Kale Soup. I tried it at my wonderful friend Greta’s house this past weekend and it was so good! Hearty and healthy with only basic prep and cooking time. I don’t have her exact recipe, but I was able to make it up from what I remembered. It is a lot like the one shown above from The Curvy Carrot, except with garbanzo beans and no cream. I also threw in some some turkey meatballs that I had from the freezer. This made a delicious lunch the next day (instagram photo here) and even the kids ate some!

 This post was my favorite read this week – about the four bases of a mom-to-mom relationship, amusingly called a ‘mom-lationship’.

Don’t miss reading The Sad Reality About Life as Adults, a Wake-up Call for Kids. The comparison chart had me laughing out loud!

And lastly, you have probably already seen this video of Dove’s Real Beauty Sketches, but just in case you missed it:

Have a wonderful weekend!


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Garden Fresh Tomato Basil Soup

Compared to last year, we’re having much better luck with tomatoes in the garden this year. We’ve got one each of Roma, Marzano, and Early Girl, plus a few volunteer cherries, which I believe are Sun Gold. Mostly we eat the tomatoes sliced (except the cherries, which we just pop in our mouths), sometimes with salad dressing, topped with a bit of feta and herbs, or simply a dash of salt and pepper.

David spent a portion of the afternoon working in our barely accessible crawl space putting up insulation, and when he came out he said he couldn’t wait to see what delicious meal I was going to cook up for dinner (hint, hint). So, considering the fact we haven’t gone grocery shopping in a while, there wasn’t much to work with except the garden.

In a big pot, I sauteed a yellow onion in olive oil until somewhat clear, then threw in maybe 4-6 cups of chopped tomatoes, 2 cups of chicken stock and a loose handful of chopped basil. It simmered about 30 minutes or so, before I added salt and pepper and pureed it in a blender.  Then I strained it through a fine mesh sieve to remove any lingering tomato skins. Before serving I added a dollop of heavy cream and a drizzle of balsamic glaze. Paired with just-baked cornbread (packaged Trader Joe’s is my easy favorite), it was good to the last drop.

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