If you want happy kids, mix together some nice spring weather, some cousins, and a dirt pile. Oh, and to make Nate happy, throw in a winter cap with flaps! He even slept in it. Thanks Popop for the hat!!
This is what I made to send to Jan along with her winning quilt pieces. I’m really enjoying making the papercuts. I love the graphic quality of them. Check out Jennylee Fowler’s amazing talent. Her work is on my wish list.
And if you havn’t already planted your garden – leave room for lots of red peppers (the sweet kind). So you can make this Roasted Red Pepper Soup. The recipe follows.
Roasted Red Pepper Soup
8 red peppers, cut in half, seeds removed.
*Line a baking sheet with foil, and smash the pepper halves flat and place on baking sheet. Broil until the skins are black and charred. Using tongs place peppers in a pyrex container with a lid, and let steam for about 15-20 minutes. Let them cool a bit and then peel the peppers (discard the peel). Place peeled peppers in food processor and puree.
2 T. butter
1 large onion, chopped
1 med. carrot, sliced
1 T. tamari soy sauce
2 ripe tomatoes, or 14.5 oz. can of tomatoes
3 cloves garlic, finely chopped
1 tsp. honey
4-5 C. chicken broth
1 C. heavy cream
1 tsp. fresh lemon juice
2 T. cornstarch
*In a large stock pot, melt butter over med. heat, and saute the onion and carrot for about 5 min. Add the garlic and saute another minute. Stir in the soy sauce and cook for a couple of minutes. Add the tomatoes, garlic and honey.
*Add the chicken broth and the red pepper puree to the pot. Bring to a boil, then turn down the heat and simmer for 20 minutes. Measure 3 T. of the cream into a small bowl, reserve, and stir remaining cream into the soup. Turn the heat to low. Season with salt and pepper and the lemon juice.
*Dissolve the cornstarch in the reserved cream and stir into the soup. It will thicken the soup almost immediately. Cook, stirring for about 3 minutes.
The boys love this soup. And it feeds my soul to know I’m filling their bodies with such goodness.