THIS is what was happening during the aforementioned nightmare of packing. Yuuuummm.
We had ourselves a merry little Christmas before we left to see our friends and families.
I'm sorry about this photo. I was happy. and comfortable.
My favorite: these evergreen trees in Granna and Grandaddy's yard were resplendent with the white lights softly glowing underneath the snow!
Boys will be boys: Andrew, Barrett & Collin building a "tunnel" to sled through.
My angel. The snow was a bit crispy on top, so instead of fluffy powder to whisk around to make an angel, it was more like pounding my arms into the frozen, crunchy layer to get it to make an imprint. Still, it worked!
The crazies :)
I just love him! Happy 2010, darling!
This creamy, steamy, dreamy tomato soup.
It's not for the faint of heart or anyone trying to zip their skinny jeans.
Here's the recipe. I made it up. It's good. The measurements are more approximations, but don't let that scare you. Let your taste buds lead the way!
2 cans stewed tomatoes (or one big can of Granna's tomatoes)
1 can tomato paste
1 can tomato soup (any brand will do)
2 cans chicken broth or 3ish cups of homemade broth (like from bouillon, etc.)
2-3 shallots, diced
1/2 stick of butter (you heard me.)
1 pint heavy cream (you heard me.)
fresh or dried basil, to taste
oregano, to taste
rosemary, to taste
ground black pepper, to taste
salt, to taste
cayenne pepper, to taste
In a large pot or cast iron oven (they hold heat very well and heat evenly, too!), saute diced shallots in melted butter over medium heat. When shallots are clearish and aromatic, add tomato paste stirring until shallots and butter are incorporated. Add chicken broth and canned tomato soup. Stirrrrrr it up. In a food processor, pulse HALF of your stewed tomatoes until it is a thick liquid-y consistency. Add that and the rest of your tomatoes to the pot. Mix it all up making sure to break up any major chunks of tomatoes. Add the heavy cream and mix everything together, adding spices as you go. When you add the cayenne pepper, add a little and let the soup simmer for a few minutes, then taste again. The heat brings out the heat, if you know what I mean, so go low and slow. When you think it tastes just about perfect, turn the heat up to a simmer for about 15 minutes. Serve with warm ooey-gooey grilled cheese and enjoy!!
Trust me. It's that good.