I think a lot. I think a lot about this blog. I love it because it makes me think, but there is definitely that line of overthinking that brings me to paralysis. I can’t believe the paralysis wears off and now there are 62 posts here. 62! I can’t believe it.
Inspiration is my favorite word of 2013. These things and more keep my passion fired up:
- Rob earning his MASTER’S DEGREE (totally deserves bold and all caps and more)
- Shane playing hockey (“on skates” …enough said)
- Nate becoming a man (swallowing a huge throat lump here)
- Growing things in our garden
- Practicing power yoga alone (wow, I can do it!) or in a group (we rock!)
- FOOD: talking about, reading about, cooking it, sharing/blogging it!
What inspired you this past year?
*2/24/2013 I made an executive decision (it is my blog after all!) to rename this soup after making it for the thousandth time and thinking to myself, “it is just not right to call this tomato soup”. That in no way makes it even seem like the creamy, gingery loveliness that it is. So, from this day forward, I hereby rename thee…Creamy Tomato Ginger Soup.
I’ve made a lot of this simple and wonderful soup this year. It’s warm and gingery with a satisfying richness not from heavy cream, but from… an avocado. It’s a one pot soup if you own an immersion hand blender, but if not, a food processor or blender will do. Oh, and it’s totally great by itself, but would be reallysupergreat eaten with this bread.
This chicken soup looks sweet and innocent and well, like any other homemade chicken soup (see above photo) but…it’s not. Imagine your grandmother dabbling a bit with the goth look. Don’t be afraid: she’s still the sweet grandmother you know and love, but she’s wearing black boots, black nail polish and/or lots of black eyeliner! Ok, so this is chicken soup and looks like it, but there’s definitely something different and that’s what makes it so great. I’ve made chicken soup every way you can think of: boiling whole chickens, roasting the carcass and then boiling that – you name it, I’ve done it. Then why make this? Because it’s just different enough while still being chicken soup and it’s easy. And then you ask, what makes it so different? Cinnamon, nutmeg, lemon, and red pepper flakes. Oh, and the easy comes into play since you don’t have to strain anything. So, I found myself again last week looking at snow and warming up just thinking about that soup…