You know how there have been a lot of bad earthquakes lately, a tsunami, and then that volcano in Iceland that just wont quit? Yeah, so if you wanted to think of this as like a natural disaster opening ceremonies then you would look down the line and see the the grand finale is the eruption of Yellowstone. How you seen the movie 2012?
Guess where we are hosting a family reunion this summer? YELLOWSTONE! Let's hope that if mother nature is going to provide a fireworks show that it's when we are there to see it! (or we have all boarded the ship that's moving us to the moon, not like we could survive it even if we are back home).
I made homemade pop-tarts the other day, some with boysenberry jam and some with nutella, delicious.
And since I'm thinking about food, let me give you the best tomato soup recipe ever. Like, ever. I don't like chunks of cooked tomato in my chili or marinara sauce and I think the cream of tomato soups in a can are only OK but this soup totally changed all my ideas of what tomato soup can be. Please try it.
Slice several garlic cloves but not too small, I like being able to bite into my garlic, you will too. Cook the garlic in a little oil for a few minutes.
Peel and dice 8-10 plumb tomatoes (I think I ended up using Roma because we had plenty already and the grocery I went to doesn't have plumb tomatoes)
Simmer tomatoes (and garlic) in a good quality stock until they start to break down. Like 15-20 minutes.
In each bowl place a slice of day-old crusty french bread...or buy a baguette the day of and toast it because who buys bread and leaves it out all day? Your cat will jump up on the counter after you've gone to bed and get her cat germs all over it. Gross.
Crack an egg over each piece of bread.
This is when you are supposed to ladle the soup over the egg and put the bowl in the oven for 5 min at 400 but when I did that the first time I ended up microwaving the bowls for a few seconds because the egg whites didn't cook enough and everyone was grossed out. Sooooooooo, I put the egg and bread in the oven first so that I could watch them better, until the whites have just set, and then ladle the soup over them.
Top with chopped parsley.
I have some parsley growing in my little garden. I mean, I have a parsley MONSTER growing. I planted some last year and didn't even expect it to grow because that was the soil that Josephine decided to "help" me with and scooped it up and plopped it into the basil pot... I scooped it out, the parsley flourished, the basil never grew. This year the parsley came back pretty early, it's gone through some snow and freezing nights but it has persevered. The last time I went to cut some I decided to cut it back before it took over the rest of my herbs and I cut through stalks that were as big around as a quarter. Yeesh.
Anyway, the leftover soup is great alone too but the bread really makes it so toss in some croutons or something, because you at the rest of the baguette loaf before the dishes were even cleared from the table.