I told you that I had a hankering to do more home cooking. To help move this along, I thrashed through a basket of old food magazines and ripped out all the recipes that I could envision myself making. I compiled them into a binder and now have all the best pages of the magazines–that means NO goat cheese, NO lamb, and…NO super long difficult recipes that would cause a kitchen breakdown due to stress.
This last weekend, I made tomato soup from a recipe in Cooks Country Magazine (February/March 2011). The secret ingredient? Baking Soda. It cuts the tang of the canned tomatoes, adding a light freshness. I couldn’t find the recipe on the Cook’s Country website, but–as luck would have it–a nice lady named Hope blogged about it not long ago and wrote the recipe into her Classic Tomato Soup post.*
*Always check for redundancy before you go ahead and do something. Hope saved me several minutes that I can now spend with my precious new Kindle (thanks, Dad). By the way, you might benefit from knowing about Instapaper–you can save articles from the web that you can read on your Kindle!
Anyhow, aside from the Kindle, you should also know that a simple cheddar grilled cheese sandwich pairs well with this soup, while playing up a bit of nostalgia, of course.
mmmhhh my fav!!! Next time try diced up cheddar cheese dropped in that soup………..delishhhhhh xo mom
Yum! The nostalgia alone makes it worth any effort!! Although I’m curious about the boycott against goat cheese . . .