Soup doesn’t really make for exciting food pictures, but I have a new one for you today. I think this one is perfect for spring. It’s a warm soup, but with a hint of coolness. Very mellow, rich, and pastel. Just like spring! This one’s very quick and easy to prepare. Also, a nice side or starter to get some of your greens!
2 TBSP oil (such as olive)
half a large yellow onion, diced
2 stalks celery, roughly chopped (we’re blending at the end, don’t fuss)
3 cloves of garlic, minced
1 quart of stock, preferably no salt added
2 cups plant milk (or milk if you’re of the dairy-eating clan)
9-10 oz of baby spinach (those salad sized bags are that size)
½ cup fresh mint leaves, roughly chopped
salt, to taste
black pepper, to taste
15 oz can of coconut milk (or half and half; again, if you can eat dairy)
Directions: Heat up the oil in a large cooking pot over medium-high heat. Saute the onion, garlic, and celery until they are soft and fragrant. Begin your salt layers with a pinch now and let’s stir. Pack the spinach and mint in and cover them with the milk and stock. Add a generous portion of your salt and black pepper, stir it, and let it come to a boil. Once boiling, bring it to low, cover it with a lid, and let it simmer for about 15-20 minutes. Until the spinach is a shadow of its former self. Turn off the heat and let the contents cool significantly before blending. Add the coconut milk now and give it another few whizzes with the blender. Adjust seasoning if necessary. Serves 8-10.
Imagine a family member is due to return home from a trip - you know they are coming, so you make plans for a fantastic dinner - chicken vegetable fettuccine, appetizers, spinach & mushroom quiche, asparagus tips, heart cookies, and *two* types of salads…
Your teenager has just returned with a quick trip to the store because you were out of a few necessary items (can anyone say milk and juice and bandaids?) and everyone is finishing up homework and playtime while waiting for this family member to hurry up and get home!!!
They hear the honking of the car and run out to go greet their loved one. This frozen vignette is a slice of time swohing love and caring and most of all, family. (I think we all really need love right now…)
(fyi, this is a large family with two adults, a teenager, and 6 little ones from 8 down to 1 month!).
Thank goodness for really large kitchens!
One more time - thank you to every single creator for everything they do to make this game everything anyone can think of… and thank you to everyone who is a part of this community from those who make glorious sims, those who are incredible builders and/or designers, and last, but not least, to everyone who plays this game (whichever version you play). The sims provides me with so many things - I could not do it by myself.
Rainbow tomato salad! This is the perfect appetizer: different kinds of sliced tomato, spinach, fresh mozzarella, and balsamic vinaigrette. These multi-colored tomatoes are coming in season- I saw green and yellow tomatoes at my grocery store last week! Pick some up and create a beautiful dish! 🍅
Yes, you guessed it - it’s Sunday, time to review.
This week I made Baguettes, yes baguettes. I made bread with yeast and rising time and everything and they were delicious. I even tucked one in the freezer for future use. Next a batch of Pork and Kimchi Pot Stickers, still working out the kinks on the recipe but still quite tasty and also froze some for later, some Cauliflower and Broccoli Flan with Spinach Béchamel, which went great with a grilled bone in rib eye, the following day with some leftovers a scrumptious Steak Sandwich with Swiss cheese, red onion and light mayo on a home made baguette, then to get us through the weekend a big pan of Roast Vegetable Lasagna, which half will also be going into the freezer and finally for breakfast a Greek Omelet.
All this made for quite a delectable week. Now with my freezer restocked I am off to make plans for another week of food and hopefully some fun.