Is it Monday already?
Our weekend started with candlelight and ended with tofu. But I’ll get to that in a moment.
First, I’d like to thank lovely Jorie at The Midwest Maven for nominating me for the One Lovely Blog award! This isn’t the first time I’ve received this nomination, but it doesn’t make it any less fun or meaningful for me to be recognized! My blog project for the week will be a dedicated page to these fun awards. Please visit The Midwest Maven and check out Jorie’s life- it’s a bit different there in Chicago than it is in Park City.
I’ve been clinging to this recipe for a Frozen Lemon Mint Vodka Mojito, sent to me by Cindy at Salt and Serenity. Not only does this cocktail sound summery and refreshing, it looks like an opportunity to bust out the JUICER! Stay tuned for the verdict, and please stop by Salt and Serenity to get inspired in the kitchen!
And now, the weekend. A series of welcome rainstorms led to a romantic meal on Friday night. Saturday was still somewhat dreary, but the perfect day to catch up on chores around the house, like folding mountains of laundry and organizing my recipe books (long overdue).
Keeping Cholula inactive is important while she heals from her no-puppy surgery, but it’s like trying to keep a frog from jumping. Luckily, she loves naps.
On Saturday night, we went on a little date to Ghidotti’s, an Italian restaurant near our neighborhood. We got our vegetarian fix (only two more days to go) with a couple of handmade pasta dishes. Oh, and an appetizer called “frico”- which is basically a skillet of hot cheese. Yes, please.
You’ll have to forgive me for not photo-documenting last night’s dinner as I should have. A recent review of my blog posts made me realize how food-centric it is (and clearly I am!), so I thought I’d give the camera a night off.
Photos or not, you should make this soup. It was simple to make, and the recipe is definitely a keeper! With the clouds still lingering, I thought soup sounded comforting. This spicy coconut version seemed light enough for summer, and didn’t include meat. Score!
The most important part of this soup is the broth, which was made with lemongrass, ginger, serrano chiles, chicken stock and coconut milk. I let it all simmer much longer than the recipe called for, and removed the lemongrass stalks prior to serving. I added various veggies, more than the recipe called for (shiitake mushrooms, red peppers). I also added crushed red pepper for more heat. The Thai basil and lime juice really gave some depth to the broth. I used some homemade fish stock we had in the freezer but think traditional fish sauce would be even better. The tofu was good, but this soup would be awesome with chicken or shrimp in it!
And now, it’s back to the grind on a Monday. I’ve got wedding on the brain.
Enjoy your start to the week!