Counteracting the snowy, gray chill and early darkness with candles and friends invited to share supper.
Awakening 2. Signs of Spring in Berlin. Real time.
Yesterday’s post was of Grandson Charlie when he was brand new, just opening his eyes- from the 2015 archives. I caused a bit of confusion as he’ll celebrate his 3rd birthday in June.
For delicious citrus fruit. A welcome gift from Texas. Ruby red. Mouthwatering. Refreshing. A burst of sweet and sour zing!
Yesterday I photographed a few scenes in the drizzly rain. I posted Pittsburgh Autumn in a Dull Light.
Today it was bright and so I returned to the same spots. You can’t see how windy it was.
Thinking about how light affects the mood, color and feel of a photograph.
Today’s shot of the Homestead Smokestacks
and Three Red Trees
and look what happened on my way home? CLOUDS! Lots of clouds arrived in about fifteen minutes time.
I was down in Homestead at the Waterfront, having been up the hill in West Mifflin.
Shopped for flannel sheets. Readying for the cold weather.
And though the day was rainy, I thought I’d shoot to include the changing leaves, give a sense of time and place.
at the Red Light I saw this tree.
And just for fun, closer to home, the dog in the passenger seat signaling a right turn?
Time to ward off the chill. Make soup.
Today’s post a compendium of past blog posts featuring soup. Photos will be familiar if you’ve followed since the blog started.
the rinds of cheese (see Soup Bones above) are key to this Minestrone.
From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED Minestrone recipe
2 small leek washed thoroughly, white and light green sliced thin crosswise
2 medium carrots peeled and cut small dice
2 small onions peeled and small dice
2 medium celery stalks trimmed and cut small dice
1 medium russet potato peeled and medium dice
1 medium zucchini trimmed and medium dice
3 c stemmed spinach leaves cut in thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
1 Parmesan cheese rind about 5×2 inches
1 can cannellini beans drained and rinsed, added last 5 minutes
ground black pepper
at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil
Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.
Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.
Add beans and cook just until heated through about 5 minutes. Remove pot from heat.
Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.
If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.
Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.