Let It Snow!
Oh, how I love snow. It has started snowing here again xoxoxo
The only thing is, we have to pick up Lulu today so Aaron is getting her and going back to work after. Normally, I would do this and I do not mind driving in snow, but we are out in the sticks and they do not plow here and Aaron has a Subaru so he gets the task.
I made my famous Garlic Soup last night.
For those who don't know, it is this delicious concoction of Vegan Chicken Broth ('Un-Chicken Broth' but I forget the brand..), as much garlic as you can stand (not sauteed, just slice lengthwise, plop in the broth and simmer until it is tender), and baby basmati rice. It sounds simple, and it is, but the flavor combination if done the right way is absolutely amazing. For those who want it a little fancier, you can always puree it and garnish it. It is all about the flavor. Pureeing it will only really change the texture, but the puree texture is amazing too.
I serve this with toasted Artesian Round Italian loaf and soy butter. We had this fabulous Chilean Red wine to go with it and this new tomatoe hybrid called Strawbato (which is a strawberry tomatoe).. These are really sweet and tasty. I have never seen them before and I was curious. Good thing they turned out to be delicious ;)
The only thing is, we have to pick up Lulu today so Aaron is getting her and going back to work after. Normally, I would do this and I do not mind driving in snow, but we are out in the sticks and they do not plow here and Aaron has a Subaru so he gets the task.
I made my famous Garlic Soup last night.
For those who don't know, it is this delicious concoction of Vegan Chicken Broth ('Un-Chicken Broth' but I forget the brand..), as much garlic as you can stand (not sauteed, just slice lengthwise, plop in the broth and simmer until it is tender), and baby basmati rice. It sounds simple, and it is, but the flavor combination if done the right way is absolutely amazing. For those who want it a little fancier, you can always puree it and garnish it. It is all about the flavor. Pureeing it will only really change the texture, but the puree texture is amazing too.
I serve this with toasted Artesian Round Italian loaf and soy butter. We had this fabulous Chilean Red wine to go with it and this new tomatoe hybrid called Strawbato (which is a strawberry tomatoe).. These are really sweet and tasty. I have never seen them before and I was curious. Good thing they turned out to be delicious ;)