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It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed!
Today exhausted me. A Thursday 5 p.m. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been.
I don’t know about you but when I arrived at work yesterday I had both the appearance and seething demeanor of a wet cat. I don’t know what exactly the point of carrying my green flowered umbrella was, if to get utterly soaked just the same, making my way through two phone calls irked by a lingering unpleasant zoo-like scent that turned out be emanating my sopping wool pants . Yech! After work drink thing? Cancelled. Pedicure?
October 30th, 2009 | Category: Soup I guess I am a bit late about this roasted tomato soup recipe as the season is over, but better late than never (or next year), right? This roasted tomato soup with goat’s cheese crostini recipe belongs to Gordon Ramsay and was published in his column at Times Online . It has great depth, thanks to roasting the tomatoes with red onions, sea salt, olive oil, fresh thyme and a bit of sugar in the oven. Since this is a pretty straight forward recipe with few ingredients, it all comes down to how good your tomatoes are. I live in Turkey and can only offer advice on where to find the best tomatoes here.
Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it!
1 tablespoon butter , melted 1/2 medium onion , chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots , julienned salt and pepper , to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese Saute onion in butter. Set aside.