Friday, July 24, 2009
Katie tells me that Emmie loves her soft blankie, her satin lovey, and even her mommy’s silky pj’s. We probably have a princess in the making here too.
Lessons learned? Wherever you go, remember your “inner princess.” And if wearing the outfit makes it real – go for it!
Monday, July 20, 2009
The tour through my cookbook shelves continues. Since Kevin and Kristin had their collective wisdom teeth out on Friday, my kitchen is featuring soups this week. Here is a chilled number that promises some smooth sipping without being so rich that you feel like you’re drinking cream. Yes, it’s from The Peach Tree Tea Room Cookbook but don’t let the “T-word” scare you. This soup is girly enough to serve with a chicken salad on a croissant but pretty and light enough to go with something from your grill. (You dental patients just get the soup. Sorry!)
Note: I’ve taken the liberty of cutting the recipe in half for you. Unless you are going to serve this to an army, there’s no need to make such a huge quantity.
2 large ripe avocados, peeled and pitted
1 garlic clove
2 green onions, in pieces
small handful of fresh cilantro
2 t. pickled jalapeno juice plus 3 or 4 slices of the peppers
1 1/2 c. sour cream
1/2 c. buttermilk
1 box (32 oz.) chicken broth
salt to taste, garnish (sour cream, green onion, cilantro, etc.)
Mix all ingredients, except broth, in blender. Puree, adding broth as needed for consistency. Transfer to bowl or pitcher (if saving for later) and add the rest of the broth. Add salt to taste. Refrigerate until cold. Serves 6-7.