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In recent times, so much has happened in the world, in my life, in my art that blogging has fallen to the wayside.  Catching up seems like an impossible task and then I start wondering if I should blog at all.  But I do love sharing glimpses of my art explorations, cooking attempts and beach adventures as I also love seeing the explorations of others.  So I will give it another try, not by attempting to catch up, but just by continuing to show tidbits of the world from my limited vantage point.

So for today, here are a few tidbits.

First is a small self portrait done on fabric with photoshop, printing on fabric, water color paints, ink pencils and stitching.

Self Portrait_IMG_1173

Here is a little fabric post card I made (though the wonders of Photoshop)  for someone who is moving far, far away on a big adventure of her own.


And on today’s menu is a favorite soup, Pasta E Ceci.  I like all the versions (vegetarian) that I have tried, but this particular version is from “Whole Bowls” by Allison Day.


And while the thunder is rumbling outside and I eat the warm soup, I will laugh my way through another Dave Barry book.







I have always preferred one pot cooking, and soups fit that requirement just right. In the winter time soup with a hearty bread and a salad works well for me. I have been checking out the soups on Heidi Swanson’s blog, 101 Cookbooks. Recently I made the soup she featured in a photograph on her Fall Favorites 2010 list.  It was much better than I expected, so I was eager to try the soup recipe Heidi featured as her New Year Noodle Soup. She adapted a recipe from Saraban: A Chef’s Journey through Persia by Greg and Lucy Malouf.

The soup used three types of beans, vegetable broth and small egg noodles.

Spices include onions, chili pepper, salt, pepper, cumin, tumeric, and fresh dill, cilantro and spinach.

Just before serving you top off the soup with carmelized onions, fresh lime juice, sour cream and a few toasted chopped walnuts.


©Copyright 2011

My parents live on one end of the east coast with me living at the other end. Yesterday my dad asked me for the Mexican Butter Bean Soup recipe I had told him about on a recent visit.  It is another Moosewood Restaurant recipe from the book, Moosewood Restaurant Daily Special.  It is rich with onions, garlic, red pepper, corn, tomatoes, of couse lots of butter beans, and cheeses. You can top the soup with chopped tomatoes or avocado or add a dollop of reduced fat sour cream if you like. But the taste is so full and satisfying that about the only topping I usually add for taste rather than a little color is some sliced black olives. When I found out my dad was going to cook it, I decided to cook it too.  So even though we live far apart, we were in our own way eating dinner together in our parallel worlds. Mmm mmm. Hope mom and dad enjoyed it as much as we did.

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