Chris and I have been married for 9 years, this past Christmas was our 12 Christmas together. Every year Chris has always put an immense amount of thought into my Christmas gifts - really thoughtful gifts that show how much he knows me and thinks about me.
This year Chris gave me a dish towel (yes, just one, not even a pair), a knife (with sharpener) and a set of enormous soup bowls that look like they are a perfect size for the Mad Hatters dinner. This my friends is the year the magic died. He might as well have given me a chalkboard with "Get Yer Bitch Ass Back In The Kitchen" scribbled across it.
I won't go on about what I got him. Wait, yes I will. I had portraits taken of the dog and had them framed. See below.
A new outfit from Banana Republic, an $80 bottle of single malt scotch, new dress socks, timberland iphone gloves, stocking stuffers, etc etc, the list goes on.
So, all I have to say is my birthday is in two months - start buying shit now!
Hey - its fucking cold outside, let's have a soup party!
I made a bunch of soup this weekend, for all I care Chris can eat soup until my birthday. I'm kidding. Not.
No, but really, its cold out, and there is nothing better than holding a nice warm bowl of soup on a cold night. The soup in the forefront is the WW Zero Point Asian Soup which I have blogged about in the past. The one in the back is a nice White Bean and Escarole Soup (low fat). Chris and I are heading to Jamaica in a few weeks, so we are both on the bikini diet for a few weeks and nothing helps with filling you up like soup.
The recipe is from cooking light.
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 5 garlic cloves, minced
- 2 cups organic vegetable broth (I used 4 cups)
- 1 cup water
- 1 teaspoon chopped fresh rosemary (I used dried)
- 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
- 2 fresh thyme sprigs (I used dried)
- 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
- 8 cups chopped escarole (about 1 pound)
- 1 cup chopped carrot
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white wine vinegar
- 6 tablespoons shaved fresh Parmesan cheese