Mmmmmm.

[pixel39]

I made blintzen today, because I hadn't in a long while. We had them with lingonberries, making them Minnesota-appropriate. There was supposed to have been housecleaning but instead there was looking at houses, and damn it was cold out there! There was box packing, though, so now I need to do the addressing and stuff

Comments

[borgknight]

Looking at houses?

[pixel39]

Not for me--I got pulled along to look at houses and confuse the realtor who was not previously warned that the child calls all the adults in her life who are not parents 'uncle' or 'auntie'. So yeah, I'm "Auntie Jen". ;-)

[malefica_v]

"An antigen is any substance that causes your immune system to produce antibodies against it."

If I said you had a beautiful Auntie body...

[pixel39]

:-P

[hypatia_j]

Perhaps we can swap tomato soup recipes? (Mine begins... Find 30 lbs of tomatoes.)

[pixel39]

Sure! Mine is from the New Basics cookbook and is more-or-less modular per 35-ounce can of tomatoes (a #10 can is 3 cans worth):

2 T unsalted butter
1 onion, thinly sliced
1/2 carrot, peeled and chopped
3 cloves garlic, coarsely chopped
1 35-oz can plum tomatoes with juice
4 large basil leaves, slivered
pinch of sugar
2 c broth or chicken stock
1/4 t ground allspice
1 c heavy or whipping cream
salt and pepper to taste

Saute vegetables in the butter until wilted, about 10 minutes. Add the tomatoes, juice, basil, and sugar. Cook 5 minutes. Add stock and allspice, slowly bring to a boil. Reduce heat, partially cover and simmer 30 mins. Puree soup, add cream, adjust seasonings, and heat through.

Notes: I dislike pureed tomato seeds, if you run the tomatoes through a sieve first you'll take out much of the bits of skin and seeds. Also I think either this recipe or the garlic soup is why I bought the stick blender when we were still in Ithaca.