March 22, 2010
We traveled. We came back. We experienced the same blizzard twice: once out west, for an entire day, and then again flying back into Chicago. It was really just one of those March snowstorms that only thinks it’s scary but can’t even make the snow stick for more than a couple of hours. It did, however, provide us with some very turbulent moments over Nebraska (“I’m never-ever-ever flying again; you will just have to tell me what Spain is like!” was actually uttered, I’m afraid), along with a rather dicey landing at O’Hare. We were ever so glad to touch down–but then, aren’t we, Mr. and Ms. Homebody, always speechlessly ecstatic to come home? And what better way to celebrate than with a lazy day of coffee and naps and movies and books and wine and soup?
Chicken tortilla soup
- 1 large onion
- 2 chicken breasts
- 6 cups water
- 1 28oz can chopped tomatoes
- 1 lb frozen corn
- 1 can black beans
- 1 bunch scallions
- 1 bunch cilantro
- tortilla chips, avocados, cheese (I can’t possibly tell you how much you’re going to want)
- oregano, chili powder, smoked paprika, salt, pepper
- Saute the chicken and onion–with generous dashes of of paprika, oregano, chili powder, salt, pepper–for 4-5 minutes.
- Add water and tomatoes; bring to a boil; simmer on low for 30 minutes.
- Toss in the corn, beans, and scallions (along with more spices, if needed).
- Serve with tortillas, cilantro, cheese, and chopped avocados.
Let’s transition ever so gently into this upcoming week that threatens to hold me responsible for getting up at the rude hour of 8:00 7:00, putting on a grown-up outfit, and actually getting some work done. How about something both righteously wholesome and just a touch decadent on this last day of this most delicious of breaks, to make the transition bearable…
Polenta rounds with prosciutto, goat cheese, and onion+pepper relish
- 1 polenta log
- 5-6 strips prosciutto
- as much goat cheese as you’d like
- a tablespoon or two of pepper+onion relish, or something else along similar lines of zappiness
- fresh dill
You can guess the rest: layer it all in the way that pleases your heart and pop it into the oven for 10 minutes or so at 375F. And look how perfectly your creation will nestle against a salad of mixed greens and garbanzo beans!