So much as happened since my last blog. So much in fact, that I'm not going to spill it all out. So here is just the short and sweet version.
1. Parkside dream is gone, look forward to Parkside Cafe/Bar coming soon
2. Moved back to the parentals for the time being, after moving three times since April..
3. Going to bust my ass and finish my last two semesters to finally graduate school, even if it kills me..
4. Soon giving up one of the best things in my life, after already losing so much...by that meaning Lila..
...that's just a small portion of how much my life has changed, and keeps changing...today would have been a celebration, instead I'm finding the little comforts to keep moving...
So all in all, a lot of changes within three months time...but everything happens for a reason, even if you don't understand right now what reason that may be...all in time and patience..
During these past months, I've of course needed some good comforts...one being food, and especially homemade soups...yes, even during the summer...
One afternoon, I came home from work to a countertop filled with fresh, ripe tomatoes from the farmer's market that my mom's aunt gave her. So I took those beautiful tomatoes and took out my stockpot and proceeded to make a batch of Tomato, Corn, and Basil Soup from my favorite cookbook from the New England Soup Factory. It is my goal to make every single soup in this book because each one seems amazing. Everyone couldn't understand that I was making soup in 90 degree weather. I'm totally infatuated with soup, and I just couldn't let those tomatoes, which come around only once a year, go to waste on sandwiches...enjoy this recipe, and hopefully it will give you some comfort too....
3 Tb butter 3 cups tomato juice
2 lg Spanish onions, diced
1 6 oz. can tomato paste
5 carrots, peeled and diced
2 tea. sugar
2 ribs celery, diced
1 bunch fresh basil, chopped
4 cloves garlic, minced
1 Tb balsamic vinegar
8 lg, ripe, red tomatoes, peeled and cut into chunks
8 cups veg. or chicken stock
Kernels of 5 ears fresh corn
Kosher salt and freshly black pepper, to taste
In a stockpot heat the butter over med-high heat. Add the onions, carrots, celery, and garlic. Saute for 10 min. stirring frequently. Add the tomatoes and saute an additional 5 min. Add the stock, tomato juice, and tomato paste. Bring to a boil. Reduce the heat to medium and simmer, covered, for 25-30 min, or until all of the vegetables are soft and tender.
Add the sugar, fresh basil, and vinegar. Puree the soup in the pot with a hand blender or working in batches with a blender until smooth. Add the corn kernels to the soup and return the pot to med-high heat. Simmer for an additional 5-7 minutes until the corn is cooked and the soup is heated through. Season with S&P. Makes 12 servings.
