uhm...hello?

So maybe I haven't cooked in 7 months...or maybe I just abandoned my blog as usual.

But it's summer and all semblance of structure has gone out the window.  In an attempt to produce something other than my own thoughts and words (that's actually my job, I'm not completely self-absorved) I hit the kitchen.

Yes, I find sanity in the kitchen, in producing and creating and even cleaning up.

But I also have a love-hate relationship with the kitchen. I recognize that I can use it for good or evil, to produce fuel or crap.  And I don't want to produce crap.  I want to make good things that fuel my body well so I can do good things and feel good (and wear good things!).

Did I mention that since the last post I've discovered a little gluten sensitivity (read: takes 3 days to not feel like crap after eating a piece of bread).  So that's thrown a wrench in my love of cooking/baking as well.

But I'm getting all of this figured out and hoping to keep getting it figured out and maybe I'll share it here. Though if my track record is any indication then this will last about 7 weeks, and then the Fall semester (and my dissertation, oh jeez, my dissertation) will take over.

Oh yeah, did I mention that pinterest sort of killed this blog as well! I mean, I never was one for creating things, just finding good stuff and putting a twist on it.  I can do that on pinterest and so I have actually been in the kitchen some, I just pin about it.

I do have one new recipe to share and it is perfect right now, but only if you are reading this when tomatoes are in season and super good. As per my usual, everything below is an estimation.

Fresh Tomato Soup
1/2 yellow onion
2-3 garlic cloves
olive oil (about 2 TBSPs?)
1 red pepper (or 1/2, they are kinda expensive)
3-4 Roma tomatoes
3 big heirloom tomatoes
1/3-1/2 cup half and half (though honestly its delicious w/o this)
salt, pepper, crushed red pepper flakes

This is pretty easy.  Dice the garlic and onions. Chop red pepper and tomatoes (obviously throw away the gross parts). Heat the olive oil in a big pot (you know the stock/chili/mashed potato pot), add onions and garlic stirring occasionally.  Let cook for a few minutes until onions are becoming clearish.  Add red peppers and cook until soft, like the vegetables in really yummy fajitas.  Add tomatoes, stir, cover, and simmer for about 20 minutes. Remove from heat, cool enough to be safe in your blender/food processor, and blend in small batches to desired smoothness.  I don't really like it chunky, so I blend a lot.  Poor all the blended yumminess back into the pot and bring to a light simmer. Stir in cream.  Add salt, pepper, and red pepper flakes to taste.  Be careful, red pepper flakes will spice it up fast!  Let simmer to desired thickness and enjoy!  Reheats super well! I love this for left overs and even add pasta or rice, occasionally some left over chicken.