Get your delicious on...

At Soup’s On!  


In Florida, we really only have two seasons: summer and pseudo-winter.  During the summer time, I often lay around my house with the AC cranking and the fans at full speed praying for clouds to offer some respite from the blazing sun.  I feel like a Morlock in those months, squinting and cringing in the harsh light.  


But pseudo-winter... now there’s a different story!  Scarves, sweaters, coats, boots, hats!  I love it all.  But most of all, I love the food.  Hot soup and sandwiches, chili, stew.  So to my utmost joy and exultation, I have discovered Soup’s On.  Granted it’s not cold outside just yet, but I’m counting down the days.  And while I’m at it, I’m enjoying some “made-fresh with local ingredients” soup from Soup’s On.


So far I’ve had the Carrot & Apple soup (I enjoyed it hot, but it can also be served cold); Wild Mushroom & Barley Soup with an open-faced Roasted Eggplant sandwich with goat cheese; and Apricot & Red Lentil Soup with a Portobello Mushroom sandwich. My hubby has twice supped happily on French Onion soup (he ate a whole pint the first time).

(Sorry some of the pictures are blurry and the food half-eaten... usually I’m too excited about the food to remember to take a picture until it’s too late)

Wild Mushroom & Barley with Roasted Eggplant

French Onion Soup with Tomato, Mozzarella & Basil Sandwich

Apricot & Red Lentil Soup and Portobello, Arugula & Pepper Jack Sandwich

Can’t forget the tea!  This was delightfully refreshing: Citronella Tea

No, not the stuff you put in candles to keep the bugs away.  But it is just delicious enough to chase the summer blues away. =)

Yum! Yum!  Happy Eating!  Tchau! Tchau!

If I had a camera...

my blog would be a bit more colorful.   I haven't felt like posting anything lately.  There could be a number of reasons I suppose.  The first, of course, is that my life is just not that interesting.   Eh, that statement is not entirely true.  I'll rephrase it by saying that my life would probably not seem that interesting to other people.  But many wonderful things do happen in my life.  

For instance, I baked two beautiful Carrot Souffles this past Saturday.  I was feeling terribly under the weather, but my family was celebrating my in-laws 40-somethingth anniversary and I promised I would provide a side dish.  Unfortunately, I overdid myself by sweating it out in the kitchen and was unable to attend said dinner.  The end result, however, was marvelous.   I would love to show it to you, but, well, I don't have a camera.

The recipe is from my great-grandmother.  It's simply delicious.  The trick to the consistency was using my VitaMix instead of a food processor.  Here are the details:

Carrot Souffle'

Makes 12 servings

3 lbs Carrots (peeled and chopped)

6 eggs

1 1/2 cups butter or margarine

3 cups sugar

1/2 cup all-purpose unbleached flour

1 tbls baking powder

1 tsp cinnamon

1 cup chopped walnuts (my own personal touch)

Preheat oven to 350 degrees.  Cook carrots in boiling water for 15 minutes or until tender.  Place in blender/food processor (preferably something very powerful like a VitaMix)  with next 6 ingredients.   Spray two 2 qt. souffle dishes with Pam and pour mixture into dishes.  Sprinkle all over with walnuts.  Bake for 1 hour.  Watch clock with much anticipation.  Remove from oven and ENJOY!

We even ate it for breakfast the next day.  

So I suppose this was at least somewhat interesting.  I should post more often.