Another story about G (my boyfriend) and some other lovelies:
It was a particularly stressful morning (stress stemming from students not listening to their lovely and engaging teacher). I decided to take a moment to take a breath. As I'm breathing and counting to 10, G yells out (at top volume, as always), "She's feeling frustrated!"
I respond, "G, why do you think I'm feeling frustrated?"
G looks confused.
C intervenes with a hug.
Why are they so stinking cute when I really want to be mad at them? :)
A stressful recipe from this evening...pretty yummy in the end
Sweet Corn Soup
(from Yoga Journal, June 2010)
10 ears of sweet white or yellow corn
3 1/2 cups vegetable broth
2 TBSP unsalted butter
2 medium-size yellow onions, chopped
Salt
2 1/2 cups low fat milk
Pepper
Cilantro to garnish
1. Husk the corn and slice the kernels into a bowl with a sharp knife (this part is MESSY!) into a bowl. Put the corn and broth in a medium size pot and simmer, covered for about 15 minutes. If you like, scoop out a cup of corn kernels and save them to stir into the pureed soup.
2. Melt the butter in a skillet and cook the chopped onions with a dash of salt over medium heat until they are soft and golden brown, 25 to 30 minutes. Add the onions to the corn, along with the milk, and puree the soup in a blender (At this point, our blender exploded, leaving me fantasizing about the 16 cup food processor I've been dreaming of).
3. For a silky, creamlike soup, pass it through a sieve, rubbing the pulp with a wooden spoon until dry. Discard the pulp and return the soup to the pot (I skipped this part and do not recommend you do the same. Unless you don't mind pulpy soup, which I recently found out I do). Add salt and pepper to taste and return reserved corn kernels to the pot.
4. Bring the soup back to a simmer and serve it hot, garnished with cilantro (and hope your loving husband will clean the kitchen...like mine is now)
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Amanda,
ReplyDeleteI was inspired by your recipes that I see mentioned in your status updates. So, I went outside my box tonight (hubby is working late) and made myself something FUN. I received some fresh asparagus from Chad's Uncle and I had to do something with it. So I tried a new recipe. It was incredibly yummy and I had to share it with you!
It's from Rachael Ray:
Asparagus with Parsley-and-Orange Butter
Preheat a grill or grill pan to Medium-high. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons each chopped chives and softened butter, 1 tablespoon grated orange peel and 1 teaspoon lemon juice. Brush 1.5 pounds trimmed asparagus spears with 1 tablespoon EVOO; season with salt and pepper. Grill Asparagus, turning once, until tender, about 5 minutes. Add the grilled asparagus to the parsley-butter mixture; season with salt and pepper. Serve at room temperature
I have corn in the fridge and cilantro and am inspired to make your soup today! Thanks for the recipe. My DH always cleans up the kitchen. Aren't we lucky.
ReplyDeleteThanks Ann!! Will have to try that!! :)
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