Well its an icy winter wonderland outside, schools were closed again today and I’m pretty sure classes will be canceled again tomorrow. I still have not have my biology lab yet this semester because of all the cancellations/2hr delays!
I slipped and slid all the way to work this morning. At one point I was coming up to a fork in the road and had intended on staying straight at the fork, but the back of my car started fishtailing and there were cars in front of me and to my left, so rather than trying to straighten out, and potentially hit the cars if I couldn’t stop my car, I just went with the momentum of my car and went right at the fork instead of straight. It worked out quite well actually.
I enjoy the adventure of driving in snowy/icy conditions (as long as the people around me know what they are doing as well).
The perfect accompaniment to snowy days is grilled cheese and tomato soup. I LOVE a good cream of tomato soup with good cheese on equally delicious fresh whole wheat bread. Yum. I could eat it everyday!
2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups chicken stock, homemade or canned low-sodium
1/2 cup heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
3. Puree mixture with inversion mixer, or blender. Add cream and warm.
4. Serve with grilled cheese and love!