Charlie and the At-Home Chocolate Factory: Chocolate Tomato Soup

                         

When I  broke out the cotton candy machine for our Backyard Fair, I thought about other fun toys we've accumulated over the years of birthday parties.  Which is how I decided to plan a day centered around our chocolate fondue fountain.  Because I don't think we've used that thing since Thatbaby's second birthday.  

But what could I plan that centered around a chocolate fountain?  Why a Willy Wonka Day of course.  It may not be a chocolate waterfall, but it's pretty close.  It definitely helped that I had bookmarked Economy Candy's "Candy Care Package" as a fun idea way back in April and this would be the perfect excuse to order one.   As an aside, Thatboy has declared this the absolute best mail to ever receive and it has become our go-to "happy mail" to send.  

We made gummy legos during "Lego Mom Camp"    (maybe one of these days I'll get around to writing up all those camp lessons.  You know, in case anyone wants them for the next pandemic) which also inspired the idea of making our own candy.  Especially since Thatbaby has been so into science kits and growing his own rock candy.  So I picked up a Candy-Science kit and we made sour blue raspberry gummies (which were completely sour - not sweet - to the point where they were probably just vitamin c gummies), watermelon sucking candies, and grape marshmallows.

Did I mention that Thatkid wanted to dress up like Willy Wonka for the day?

Another one of our pandemic purchases with a bubble machine which filled our entire yard with bubbles.  The kids love it so much.  And I thought it would be even cooler if we could fill it with edible bubbles, like in the Fizzy Lifting Drink room.  So when I found "Lick-A-Bubbles" which are literally edible bubbles you can flavor with any non-dairy drink, I knew we were set for the day.  I poured them into our bubble machine and the kids went crazy running around trying to catch the bubbles in their mouth.

And while I was on the site purchasing the bubbles one of those "you may also be interested in" things popped up and I was interested!

Edible stickers!  So we could make our own lickable wallpaper.

One thing we already owned, that needed no modification was the Candy Land board game.  

Now, it was definitely a dangerous idea to throw in this game.  It never goes well.  We have retired it from weekly game nights because inevitably one of the kids ends up near the finish and having to go back to the start and there are tears and anger and flipping of tables.

So we moved quickly from game to lunch.  In trying to find ideas for a "chocolate factory lunch" I came across white chocolate macaroni and cheese.  Which doesn't sound super-appetizing, but had rave reviews from other skeptical persons.  So I thought, maybe the white chocolate just adds some thickness and creaminess.  Especially since the rest of the white cheeses mixed in sounded so delicious.

Y'all, this was not delicious.  Too sweet.  It was like eating a dessert.  Even my chocolate loving, macaroni and cheese loving kids did not enjoy it.

After nap I set up some chocolate we did enjoy - our very own chocolate waterfall (fountain).  

And then we relaxed for the rest of the evening by watching the original film.  With a special drink I found in the grocery store.

Thatkid had requested a dinner inspired by Willy Wonka's amazing gum - the one containing a three course meal that had poor Violet Beauregard blow up like a giant blueberry.

We began with a tomato soup.

Followed by roast beef and a buttery baked potato.

And of course, the famous blueberry pie with cream.

I wanted to dress up the tomato soup a bit, but I was a little wary after the macaroni and cheese incident.  But I've put chocolate in chili, and what is tomato soup except chili without the rice and beans?  Plus this recipe uses bittersweet chocolate, which REALLY doesn't add sweetness, just a depth of flavor.  The result?  Well Thatbaby hates tomato soup, but he loved this one so much he asked for it for lunch the next day too.  

Chocolate Tomato Soup

2 Tbsp olive oil

2 Tbsp butter

1 onion, chopped

3 cloves garlic

2 carrots, diced

2 celery stalks, diced

1 cup sundried tomatoes

2 tsp paprika

2 tsp cumin

1 tsp ground coriander

1/2 cup white wine

28-oz can of diced tomatoes

4 cups chicken broth

4oz bittersweet chocolate, chopped

2 Tbsp honey

1. Melt butter and oil in a pot over medium-high heat.  Add onion and saute 5 minutes, until translucent.
2. Add garlic, carrots, celery, tomatoes, paprika, cumin, coriander, and salt and pepper to taste.  Cook for an additional 3 minutes.  
3. Add wine and continue cooking until all the liquid has evaporated.
4. Add the chicken broth and tomatoes and bring to a boil.  Cover and reduce heat.  Simmer for 45 minutes.
5. Let cool slightly and then puree in a blender.  Return to pot and heat until warmed through.
6. Add chocolate and honey.  Stir until chocolate is melted and serve.

Passover Prep: Stuffed Matzah Balls

Most of us have had to make changes to our upcoming holiday plans and we're no different.  So instead of heading up to our big family seder tonight, we're doing it virtually.  So a lot less travel, but also - that means I need to make dinner!  You win some, you lose some.

In addition to those kind of changes, I think a lot of us are rethinking and simplifying our menus.  Because I'm still working full time, with no reprieve from momm-ing since there's no school, so the idea of making the typical multi-course seder just doesn't seem doable.

Instead I've decided to focus on the seder food my family loves - matzah ball soup.  It's my kids' favorite, and usually they don't eat much else.  So why not just make it the star of the show?  I found a recipe for "South African- Lithuanian Stuffed Kneydlakh" in my Joan Nathan Holiday cookbook and it seemed like the most perfect idea - matzah balls stuffed with meat.  It takes the dish from an appetizer to a main course.

And then I tried to make them.

I knew they didn't look right as soon as I added the matzah meal.  It was supposed to look like "a soft mass" but there was absolutely no massing.  Just a lot of water with some matzah meal floating around.  I forged ahead.  Maybe it REALLY firms up in the refrigerator.

They didn't.

"No problem," I thought, pressing on, maybe the magic is in the boiling.  And I gamely tried to shape the mush around the filling.

Friends, the magic was not in the boiling.  I ended up with little meatballs floating in water with matzah meal just...everywhere.

But I had the basic idea, so I decided to toss the recipe and just do it myself.  And THAT is where the magic happened.  With one hand in the mixture, I added the ingredients in my own order - with the water last, adding just enough to create a dough that was slightly wet, but still held together.

With a dough already holding its shape, I didn't need to refrigerate it as long - just until my water boiled.  And then it was so easy to shape the balls around the filling.  They held their shape while they boiled, and turned a beautiful brown when roasted in the oven.

And how did they taste you ask?  Well let me just say my family is not going to be missing a main course brisket this year!

Stuffed Matzah Balls

1/4 lb ground meat (beef/chicken/turkey)

1 Tbsp canola oil

2 eggs yolks

4 1/2 Tbsp margarine

1 1/2 cups + 2 Tbsp matzah meal

1/4 tsp cinnamon

2 eggs

1. Heat the oil in a pan over medium high heat.  Add ground meat and cook until browned.  Drain and cool.
2. Add egg yolks, 2 Tbsp margarine, 2 Tbsp matzah meal, a pinch of salt, and cinnamon.  Refrigerate an hour.
3. Combine eggs, 1 1/2 Tbsp margarine, matzah meal, and a tsp of salt in a large bowl.
4. Slowly add water until the mix turns into a dough that's wet, but still sticks together  (this was just scant of a cup for me).  Place in refrigerator.
5. Bring 3 quarts salted water to a boil.  When water is boiling, divide the matzah meal into 8-10 balls.
6. Place 1 tsp of filling in the middle of each ball, and enclose in the ball by pinching the edges over the filling. 
7. Place the filled matzah balls in the boiling water.  Cover and simmer for 20 minutes. Preheat the oven to 400 while the matzah balls cook.
8. Drain the matzah balls and place on a pan.  Divide the remaining margarine between the tops of the balls and bake for about 15 minutes. 

Green for St. Patrick's Day: Chilled Avocado Soup

St. Patrick's Day is pretty set when it comes to food in my house.  Thatboy isn't happy unless he has his corned beef for dinner.  And I made the mistake of giving the kids Lucky Charms for breakfast ONE YEAR and now it's become a whole thing. 

But that leaves lunch wide open.  Well for the grownups anyway.  Thatbaby has lunch made for him at preschool, and Thatkid is in charge of making his own lunch.  The good news about that is I can make things to eat that the kids wouldn't necessarily enjoy.

I learned my lesson the hard way that the kids don't like chilled soups.  I made a chilled pea soup and while they liked the flavor (since they love peas) they were highly unimpressed by the lack of warmth in the soup.  Which is fine, because as the weather warms up, a chilled soup makes a better lunch than dinner anyway.  Something very light and springy - and the green color is appropriate for both the upcoming season as well as St. Patrick's Day.

I don't think of avocado as having an especially strong flavor, so it's especially lovely with a little citrus and cream.

Chilled Avocado Soup

1 cup avocado

1 cup chicken broth

1 Tbsp fresh tarragon, chopped

1/4 tsp hot sauce (I used Green Dragon - to keep it as green as possible)

Juice of 1/2 a lemon

1/4 cup heavy cream

1/4 cup sour cream

1. Puree avocado in the food processor.
2. Heat the chicken broth in a small saucepan.  Press the pureed avocado through a mess strainer to remove any larger lumps and combine with the warmed chicken broth.  
3. Add the tarragon, hot sauce, and lemon juice and stir until combined.  Chill until cold.
4. Add the heavy cream and sour cream and chill until ready to serve.

Chicken Noodle Soup

It's chicken noodle soup weather, first because it's finally cold out here after the summer that felt like it would never end.   But more importantly, is everyone you know in your life sick?  Because my life is filled with sick people!

My brother's whole family came home from their Christmas travels sick, last week our friends cancelled on us because the kids were vomiting all night, and this week another friend's son was diagnosed with the flu.

I'm sure it's a combo of changes in weather, winter germs, and immune system crashes after the holiday excitement, but it seems like the New Year always brings illness.  So what better time to enjoy a mom's penicillin?  

Like all my soup recipes, this one makes use of whatever I've got handy in the fridge and freezer, so feel free to substitute in whatever vegetables are convenient to your kitchen.

And bonus!  Because this chicken soup is made by cooking a whole chicken in water, you end up with cooked chicken to use in other dinners for the week.  

Chicken Noodle Soup

1 whole chicken, giblets removed, but saved

3 qts water

1 onion, studded with 2 whole cloves

1 leek

2 carrots

10 peppercorn

1 Tbsp salt

1/2 onion, finely chopped

1/2 cup green beans, finely chopped

1 cup peas

4 oz egg noodles

1. Place the chicken and giblets in a large pot with water, onion, leek, 1 of the carrots, peppercorn, and salt.  Bring to a boil.
2. Skim any scum that rises to the surface and lower the heat to a simmer.  Let simmer for 2 hours.
3. Remove the chicken and vegetables, and skim the fat off the surface of the broth.  Adjust seasoning as necessary.
4. Finely chop the remaining carrot and add it into the broth with the chopped onion and green beans.  
5. Shred the meat from the chicken legs and thighs (reserving breasts for another use) and add to the pot.  Bring to a boil and boil for another 5 minutes.
6. Add in peas and noodles and cook for about 7 minutes.  Serve in warm bowls.

A Haunting We Will Sail: Cheddar Chicken Pot Pie

The other new activity we did this Halloween season was the Haunted Tales aboard the Maritime Museum.  I wanted to do a little write up about this because I could find NOTHING about it online, so we went in not knowing what to expect.

To begin with, I wasn't sure if the kids should wear costumes or not, so I gave them the option.  When we arrived, it seemed that it was pretty evenly split between people in costumes and people in street clothes. Thatbaby wanted to wear a costume, but not his Halloween costume.  Thatkid chose to go as he was.  Until he found some glow in the dark vampire teeth in the car.  Which he left in line.

And lets talk about that line.  The event is 2 nights during the month of October from 6-9 pm.  Which I thought meant you could show up any time between those hours and just walk right in.  But that's not how it works.  The event takes in 20 people at a time, every 20 minutes.  So if you don't show up at 6pm, you're waiting in line.  Which can take a while.  It ended up taking us an hour to get through the line and on to the ship.  During that time, your party can split up and some wait in line while others tour the rest of the ships that make up the maritime museum, but they close at 8pm, so if you get there too late, there's not much to do but stand around.

So what exactly is the Haunted Tales event?  Well, it's a bunch of spooky stories involving the Star of India, the world's oldest active sailing ship.  She was originally built in 1863 and served as a trading ship and a passenger ship transporting immigrants from Europe to New Zealand. 

We're introduced to the evening by a sailor, telling us the story of a sea monster he saw with his own eyes, and narrowly escaped from.  As he finished he told us that his story was real, but not true - it was The Foghorn by Ray Bradbury.  He cautioned us that the rest of the stories we were going to hear were real AND true.

We continued through the ship, with two more stops to hear about accidents that had happened aboard, and the paranormal activities related to them.  Not having any information about it, I was worried these stories would be too scary for my kids - mostly Thatbaby who doesn't even like "bad guys" in movies.  (But who, ironically, only wants to BE the bad guy when playing pretend.)  Our group had a fair number of kids, and the story tellers seemed to cater the telling of the story to the youngest members of our group.  So Thatbaby felt it wasn't too scary an evening.

Overall it was a pretty fun evening, and I would definitely recommend the experience to anyone who wants to make their Halloween a little spookier, but still kid-friendly.

We did our own spooky kid friendly Halloween with another fun Halloween dish - spinning off the first sailor's story, I turned our regular old pot pies into Sea Monster pot pies.  Maybe Bradbury's, or maybe Lovecraft's Cthulhu, whom my children lovingly call "Spot," which is his name in the Howard Lovecraft cartoons.  Whichever you prefer, it's such an easy way to Halloween up a classic recipe by cutting shapes in the pastry.  For the upcoming holiday you could even do a turkey!  Although I would highly recommend using leftover turkey in your pot pie in place of chicken if you do that.  But even if you don't choose to create monsters or birds from your pie crust topping, pot pie is definitely a great way to use up leftovers in these colder months.  It's just so warm and comforting.  Even if it is staring back at you.

Cheddar Chicken Pot Pie

6 Tbsp butter

6 Tbsp flour

2 cups milk

salt and pepper

2 cups shredded cheddar cheese

4 cups chopped cooked chicken

1 onion, diced

10 oz frozen peas

3 carrots, sliced

 1 pie crust, unbaked

1. Preheat oven to 350. Melt the butter in a pan and stir in the flour for 2 minutes until it's a thick paste. 
2. Slowly pour in the milk, salt and pepper, stirring as you add them in. Cook for 5 minutes, stirring till thick and smooth.
3. Remove from heat and stir in the cheddar cheese.
4. Stir in chicken, onion, peas, and carrots. 
5. Pour into pie tin, casserole dish, or individual oven-proof bowls.
6. Cut the pie crust into any shape you want, or just to fit the cooking dish.  Put the pie crust over the top of the chicken and veggies and crimp the edges.
7. Cut vents in the top of the crust and bake for 45 minutes.

Almost Fall: Spiced Pumpkin Soup

So the problem with an October birthday is that the school cutoff here is September 1.  Which means Thatkid doesn't start kindergarten until next year, but almost all of his friends start this year.  We've been doing a lot of goodbyes, and he's been a little bummed.

One of his best buds turned 5 in July, but was in Germany at the time.  So when he returned home, he had his buddies over to celebrate.  It was kind of a last hurrah for Thatkid before the big division.  When we arrived at the party, we barely saw him as he tore around the house and yard with his friends.

We caught up with him again during game time - an egg race!  The little boys were so slow and careful as they balanced their eggs.

The big boys were a little faster and more reckless.

Thatkid is definitely going to miss his friends, but he is enjoying being one of the "big kids" at preschool.  And it's not like we won't see these friends anymore.  The nice thing about living nearby is that we can still get together to play.

And of course, there's still the next generation to look forward to!

The nice thing about an October birthday is that it's in October, which is my favorite month.  It's already filled to the brim with activities.  And of course there's October foods - chili and cider and PUMPKIN!

Well, there's no sense in waiting until October, let's get this party started now!  I've got pumpkin beer in the fridge and pumpkin soup on the stove.  It's time.  This soup doesn't rely on the typical cinnamon and nutmeg, although they're in there.  But the addition of cumin, coriander, and mustard give it a warmth and depth that is a far cry from your pumpkin pie.

Spiced Pumpkin Soup

1 small pumpkin, peeled, deseeded and cut into cubes

2 small onions, peeled and chopped

2 garlic cloves, crushed

2 Tbsp butter

1 sprig thyme

4 tomatoes, skinned and chopped

1 Tbsp tomato puree

5 cups chicken broth

nutmeg

3 Tbsp butter

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1 tsp white mustard seeds

cinnamon stick

1. Put the pumpkin, onion, garlic, butter and thyme in a saucepan over low heat.  Cover and sweat for 10 minutes. 
2. Heat the coriander and cumin and crush.
3. Melt butter in a small saucepan and when foaming, add the crushed spices, mustard seeds, cinnamon and some black pepper.  Stir until the mustard seeds start to pop.
4. Remove the cinnamon and quickly pour over the soup.  
5. Mix in the spiced butter and serve.

The Littlest Ranger: Carrot Soup with Chermoula

When we're with the inlaws, we rarely do things that are kid-friendly. Which is hard on my high-energy kids.  For instance, the only thing planned for the Yosemite trip was a grueling 14 mile hike, that my family certainly wasn't going to be joining in on.

So I started looking into things that we could sneak in during our trip that would entertain my youngsters.  The first thing I saw was a special Ranger-led campfire session.

A shuttle and short hike later and we were there!

The theme of the session was "campfires" and Thatkid learned all about the three elements that you need for a fire - fuel, heat, oxygen.

The kids learned about how fires can not only be harmful, but also helpful.  How they help to clear brush and debris so forests can grow.  As we wrapped up, the ranger asked if anyone had their Jr. Ranger sheets for her to sign.  I saw a bunch of the other kids bring up a sheet from the Yosemite guide, a guide I just happened to have with me.  I located the page and sent Thatkid up with the others.

It was the first step on his road to becoming a Jr. Ranger.  The sheet included a list of questions and activities for him to do, such as pick up trash on a hike, and ask a ranger who signed the Grant Act.  We spent the rest of the trip fulfilling his obligations.  When the sheet was complete, we made our way to the visitor center to turn in the form and get his Jr. Ranger badge.

What made it even more special was that he was sworn in by the very ranger who led the campfire session. 

She also gave us a couple other handouts to complete during the remainder of our trip, and so in addition to his Jr. Ranger badge, Thatkid also earned the Legacy Badge before we headed home.


One of the things I said to Thatboy during the trip is that I don't think trips should cater exclusively to the children.  We don't always do what they want to do.  Often they get dragged along, and that's okay.  But it's about balance.  The reason it's okay to drag them to things we want to do is because I also try to include things they want to do.  Which is not something I just do with kids.  When I plan vacations, I try to make sure there's something for every member of the trip. 

And I look for the same balance when I cook.  I don't cater to the kids.  Sometimes I serve meals that they are not interested in.  But I just as often make things I know they'll love.  Soup often falls in that boat.  Both the boys love soup.  And a carrot soup, with its creamy sweetness makes them very happy.   I added some chermoula to the top for the grownups.  Chermoula is a blend of herbs, spices, oil, and lemon juice.  Similar to a pesto, chimichurri, or gremolata,   It makes the soup a little less sweet, but I like the counterbalance.

Carrot Soup with Chermoula

2 Tbsp butter

 1/2 tsp ginger

1/4 tsp ground tumeric

1/2 tsp ground cumin, divided

1 onion, chopped

1 leek, white part only, chopped

8 carrots, chopped

1/4 tsp paprika

4 cups vegetable broth

2 cups cilantro

1 garlic clove, minced

1/4 tsp ground coriander

1/3 cup olive oil

Juice of 1/4 lemon

1.  Heat the butter in a large saucepan over medium high heat.  Add the ginger, tumeric, and 1/4 tsp cumin and sweat for 1-2 minutes.
2. Add the onion, leek, and carrots and sweat for 5 minutes.
3. Stir in the paprika and then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.  Let cool and then puree with a blender until smooth.  Reheat and season to taste.
4. Put the cilantro, garlic, coriander, remaining cumin, olive oil, and lemon juice in a blender and blend into a smooth paste.
5. Ladle the soup into individual bowls, spooning a tablespoon of chermoula over each portion.

On the Road Again: Potato and Roasted Red Bell Pepper Soup

Life is very overwhelming right now.  As you may have noticed by the fact that my posting has been a bit more sporadic than usual lately. 

I don't think it helps that I have mountains of photos from our trip to Yosemite.  As I uploaded them on my computer I didn't even know how to begin organizing them for a recap.

But when things get overwhelming, the best tactic is to just go one step at a time.  And start at the very beginning.  So let's start at the beginning.  TMIL wanted to go to Yosemite to celebrate her 70th birthday.  Which isn't that unusual, since we go to Yosemite on an almost yearly basis anyway.  But a trip to Yosemite means a very very long car trip for us, so unsurprisingly I was not exactly looking forward to the trip.

But the trip up was surprisingly delightful.  Given the distance, we had decided to make the trip in two days, figuring we would rather check into a hotel late at night than try and navigate through the park in the dark.  But we somehow managed to avoid all traffic, pulling into town at lunch time.   Which meant we had time to grab a beer and lunch before spending the afternoon at the pool.

And since we had plenty of time before meeting with Thatboy's family, the next day we started with an adventure that had been a hit the first time we took Thatkid to Yosemite - the Sugar Pine Railroad.

Thatkid was almost 2 at his first visit and obsessed with trains.  Since Thatbaby is a bit younger, this was his first experience with a train.  He was fascinated.

The first time Thatkid heard the train whistle blow, he clung to me in terror.  He may have even started crying.  He was terrified of the train and his grip didn't relax for most of the train trip.  My brave second born didn't have this problem at all...until we got into the train.  Once it started moving, he frantically signed "ALL DONE" until he figured out what was going on.

The train wanders through the Sugar Pine Forrest, telling the history of the logging practices and the role of the steam train.  At the end of the line, it stops and there's time to explore before heading back.

Since we're old hat at this experience now, we knew to bring lunches with us, so after the train ride, we had a picnic lunch, complete with a huge bowl of watermelon.  And then we headed into the park...but you'll have to wait and see how that turned out!

If you want to know how behind I am, I'll let you know that the Yosemite trip was the first week of August.  It is now the first week of September.  It feels like a whole 'nother season already!  Partially because we're starting to get a taste of fall weather.  The mornings are no longer sticky and hot.  There's a cool chill in the air on our way to work and school.  Of course it's still 90 degrees by the afternoon, but baby steps, right?  Before long the whole day will have a crispness to it which marks my favorite time of year.  And soups like this will be warming the bellies of everyone around the nation.   Soup is another one of my tricks for when life gets overwhelming.  The basics are easy - cook vegetables, add broth, and continue to cook until you have soup.  This one requires the extra step of puree,  but it's well worth it.  Creamy potato soup is the perfect way to usher in fall nights, and the roasted red pepper reminds you that summer isn't quite over yet.  It's the marriage of seasons.

Potato and Roasted Red Bell Pepper Soup

4 roasted red bell peppers

1/2 stick butter

4 potatoes, peeled and cut into cubes 

1 onion, cubed

salt and pepper

2 Tbsp chopped fresh herbs

3 1/2 cups vegetable broth

1/2 cup milk 

1. Puree the bell pepper.
2. Melt the butter in a heavy saucepan. Add the potatoes and onions and toss them in the butter until well coated.
3. Sprinkle with salt and a few grinds of pepper.  Cover and sweat for about 10 minutes.
4. Bring the broth to a boil.
5. Add the vegetables to the broth and cook until the vegetables are soft, about 10 minutes.
6. Let cool, the puree the soup. Taste and adjust seasoning.  
7. Add milk until the desired consistency is achieved.  
8. Just before serving swirl in the red pepper puree and top with the herbs.

Summer Splash: Golden Pearl Barley Soup

There's something to be said for tradition.  I'm a big fan of routine, I like knowing what to expect.  Plus, when you do the same thing year after year, you have something to look forward to!  Like Little LO's birthday party.  This is the second year in a row it's been at their local splashpad, which Thatkid adores.  And was excited about from the minute he was invited.

It only took moments after we got there for Thatkid to be soaking wet.

And shortly after that Little LO was in the same wet boat.

This party also celebrate Littler LO turning one.  Both he and Thatbaby followed their older brothers in getting as wet as possible.  Although they tended to soak themselves instead of each other.

With September only days away, the summer fun is almost at an end. We're trying to squeeze in the last bits of it over the next few weeks.  And taking advantage of the summer produce that won't be good too much longer.  Our house is awash in summer stone fruit and watermelon.  Everything I want to eat right now is light, like salads, or this brothy soup loaded with vegetables.  It may be a little early for barley soup, which to me is such a classic fall staple, but it doesn't have to be a heavy meal.  Keeping the emphasis on the vegetables means it's a great soup to enjoy year round.  Mine is filled with root vegetables, but really anything seasonal can be substituted.  It would be just as delicious with tomato, zucchini, and summer squash.

Golden Pearl Barley Soup 

2 1/2 cups vegetable broth

1 onion, finely chopped

1 stick celery, finely chopped

3 Tbsp pearl barley

pinch of saffron

pinch of mixed herbs

2 oz rutabaga

1 carrot, chopped

dash of soy sauce

handful of mung beansprouts

freshly ground black pepper

1. Heat half of the vegetable broth in a large saucepan.
2. Add the onion and celery and simmer for 5 minutes.
3. Add the pearl barley, saffron, and mixed herbs and simmer for 30 minutes.
4. Add the rutabaga, carrot, and rest of the vegetable broth ot the pan, cover and simmer for another 20 minutes, until the vegetables and barley are tender.
5. Add the soy sauce, pepper, and beansprouts, simmer for 2-3 minutes and serve.

Going Swimmingly: Corn Bisque with Cheese & Smoked Bacon

Summer means four things in Thathouse: Shrimp, Corn, Watermelon, and Swimming.  Despite not having a pool of our own (save for the ginormous inflatable one that fits a half dozen people) we've managed to spend a good amount of time in the pool every weekend this summer due to friends, family, and swim lessons.

My goal was to enroll both boys in swim lessons this month, but I slacked and when I went to enroll, the parent/child class was already full.  So this month was devoted to Thatkid.  Thatbaby will get his turn in September.

Although I feel a little bad for my poor second child, I'm also a little more concerned with getting Thatkid swim lessons, since Thatbaby is going to need to be held in the pool at this age regardless.  Thatkid however is more and more independent, and fearless.  So some skill is necessary.  And he's picked up a lot in lessons.

The big one this year was back float!  He's been reluctant to do this for years, but for some reason this year it just clicked.  It probably helped that he's really focused this year during lessons.  He loves them and wants to do everything he's told. 

One of our biggest issues with Thatkid and swimming is that he loves to swim underwater, but he's not so great at strokes or remembering to lift his head to breathe.  So his instructor has been especially good at focusing on those areas with him.

And last Saturday she pulled out the big guns...or should I say board.  Thatkid had his first kinda sorta surf lesson!

He's so excited about showing off his new skills when we go on vacation next month! 

As for the other summer aspects, I've been buying a watermelon at the store every weekend and we've been finishing it before the week is out.  Shrimp has become a weekly menu item (although it's really never as good as catching it yourself).  And corn?  We've been eating it off the grill, snacking on it raw, and even using it in soups.  Soup may not be the most summery of meals, but this is the best time for sweet corn and therefore the best time for corn bisque.  Plus, any meal where I don't have to turn on the oven and heat up the house is a winner in my book!

Corn Bisque with Cheese & Smoked Bacon

3 corn on the cob

1 1/4 cups milk

2 Tbsp butter

1 onion, chopped

1 celery stalk, chopped

1 1/4 cups flour

1/4 cup vegetable broth

1 1/2 cups Cheddar cheese, grated

3 oz smoked bacon, thinly sliced

salt and pepper 

1. Remove the kernels from the corn.  Put them in a saucepan with the milk and bring to a boil. Reduce the heat to medium and simmer 10-15 minutes, until the corn is tender.  Drain, reserving the milk.
2. Wipe out the saucepan and melt the butter.  Add the onions and celery and saute about 5 minutes, until onions are translucent.
3. Add the flour and cook 2-3 minutes.
4. Gradually stir in the milk and vegetable broth.  Bring to a boil and stir until thickened.  Reduce the heat and simmer 15-20 minutes.
5. Add the corn and half the cheese and cook for 5 minutes.  Let cool.  Puree in blender or food processor.  Reheat and season to taste.
6. Grill the bacon slices  on a grill pan until crisp.  Crumble and sprinkle the soup with the bacon and remaining cheese before serving.