Exhaustion sets in, and I make two soups

I never have enough time to get everything done that I want to get done at the beginning of the academic year, and now I’m trying to get everything done while working part-time and mommy-ing full-time.  Turns out that’s impossible.

So, Friday afternoon, with a mountain of emailing in front of me and wildly ambitious dinner plans, I fell asleep. Somehow, magically, dinner still happened, and it was pretty damn impressive.  We all need to pat ourselves on the back once in a while.

I made tomato soup and corn soup, and if I could make both of these in less than 2 hours (including peeling and seeding the tomatoes, shucking and cutting the corn off the cob, and stopping to feed the baby), then I never want to hear anyone say they don’t have time to cook.  California Pizza Kitchen does this neat trick where they serve two kinds of soup in one bowl, and they stay separated.  I achieved this (with Marc’s help) by pouring both soups into opposite sides of the bowl simultaneously.  I also had plans to make jalapeno sauce, which didn’t happen, but fortunately, we had a bottle of pre-made green stuff in the fridge for the swirl on top.

We also had baked tofu in “Island Soyaki” sauce, and baked potatoes with cheese and salsa.  And we were SO FULL.  This was a seriously hardy meal, so much so that we almost didn’t have room for the strawberry buttermilk ice cream teasing us from the freezer, but somehow we managed to share a bowl of it, and as long as we were eating it, we decided, we might as well top it with whipped cream, m+m’s, and sprinkles.  Aliza slept completely through dinner, and we both got to eat hands-free.

Saturday morning, I embarked on the never-ending task of catching up on sleep, and stumbled downstairs in time to have Adrienne come over for lunch.  We ate the soups cold, put the tofu on spinach salad, and I also whipped up a little babaganoush.  It was all still real good the second time around, though Marc and I both agree that the tomato soup is a little better hot.

Corn Soup

Cut the kernels off 6 ears of corn.  Saute an onion in some butter or olive oil.  Add a peeled, chopped potato, and some water or broth.  Bring to a boil and simmer until the potato is soft.  Add the corn and simmer until hot.  Puree with an immersion blender and season with salt and pepper to taste.  It doesn’t take long, but it sure tastes good.

Though we didn’t have any Shabbat plans, exactly, it seriously makes me so happy that Alex and Jonathan stopped by to say hi, then a couple hours later, Beverly, Naomi, and Rebecca stopped by.  The whole dropping by ethos really seals the deal on the communal Shabbat vibe that’s been brewing in our neighborhood.

In honor of the Philly Fringe Festival that’s happening right now (GO SEE SHOWS!!!  And if you’ve never heard the story about how the Fringe Festival brought Marc and me together, remind me to tell you sometime) and the way they write their blurbs, in short: Sleep-deprived parents, delicious food, and the cutest baby in the world celebrate Shabbat.

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