Life is always at some turning point.
- Irwin Edman
The past few months have consisted of many changes in our life and our routines. It obviously began when I quit my job, which affected us in many more ways than we could have anticipated - both good and bad. We went from riding to work together, working together, riding home from work together, and discussing work together, to seeing each other in the mornings and evenings and being able to discuss items outside of the other's realm.
The housework and errand system we'd set up was altered as well - since I was at home, I took care of it. Gone were the Saturday mornings trying to catch up on laundry, Saturday afternoons polishing the floors and sweeping the porch, the Sunday afternoons at the grocery store and Sunday evenings bathing the dogs. We now enjoy lazy weekends doing anything and everything we want, without guilt over what responsibilites may be falling by the wayside.
Without a doubt, the largest change we are experiencing is yet to come - but we are in the midst of preparing both mentally and emotionally for the increase in the size of our family. This not only means there are no more evenings spent enjoying a glass of wine with dinner (for me, anyway), but it now encompasses so much more.
The one thing that has been affected most by each of these changes is the way we eat. First and foremost, my being at home during the day has allowed for more home cooked meals, new recipes, and increased creativity in the kitchen. Breakfasts and lunches became more than a matter of convenience. I was able to delve into the piles of recipes in my "to cook" list.
Now, the way we eat has taken yet another turn. My queasy stomach, combined with the immense fatigue I've been experiencing, has removed me from the kitchen and put my husband in charge of meals- which has more often than not been little more than a can of soup and fruit (or whatever it may be that I can stomach at the time).
But finally - finally - I felt the desire to get into the kitchen on Friday. Our Friday evenings used to be spent decompressing from the week, relaxing and basking in the glow of knowing we could sleep in the next morning. This past Friday actually felt like that again - my husband brought home new records for us to play, we chatted about our week while we snacked on cheese, crackers, and smoked trout - all while a pot of roasted red pepper soup simmered on the stove. I got back in the kitchen, and it felt great...for a change.
Roasted Red Pepper Soup
1 stick butter
1/2 onion, chopped
1 tsp. minced garlic
2-12 oz. jars roasted red peppers
2 tomatoes, diced
14 oz. can tomato sauce
2 cups chicken stock
1 cup heavy cream
Basil, oregano, salt & pepper (to taste)
- Melt butter in skillet; add onion and garlic and saute until onions are tender
- Combine onions, red peppers, tomatoes, tomato sauce, and chicken stock in large pot; add seasonings to taste and simmer for about 25-30 minutes.
- Using an immersion blender, puree mixture until creamy
- Add heavy cream and let simmer another 5-10 minutes
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