Hello friends –
I talked to Hunter, my son, in Montana. Snow came early this year. As in a couple of days ago. It didn’t last for long. But it fell. Just a warm up for what’s gonna happen the rest of the long winter there! I remember it, dealt with it, didn’t mind it, sure don’t miss it. Ha!
Cool sighting of decorated porch on my walk. Right on! Well done!
Another cool sighting on my walk. A whole bunch of witches hats swinging in the breeze. Very creative! Clap! Clap!
I carved a pumpkin – free hand. He makes me smile!
This is how my carved pumpkin looks all lit up at night.
Tomato basil soup recipe is/has been one of my favorite go to recipes – forever! Pretty sure it will be a favorite of yours, as well.
Playlist collection is super nice. Hope you have a few to give it a listen.
Happy that you’re here. Thank you.
QUICK QUESTION
WHAT IS YOUR BIGGEST FEAR?
CREAM OF TOMATO BASIL SOUP
This satisfy-you-down-to-the-bottom-of-your-toes adapted recipe is from a long ago restaurant in Billings, Montana – Four B’s. Montana natives from “back then” knew it well and were giant fans. I’ve added basil. Other then that – pure authentic greatness. Serves 4-6
- IN A PAN SIMMER OVER MEDIUM HEAT FOR ABOUT 30 MINUTES, STIRRING OCCASIONALLY:
6 cups crushed, canned tomatoes
15 ounces chicken broth
2 TBSP butter
2 TBSP sugar
1/2 tsp baking soda
3 TBSP dried minced onion - TURN DOWN HEAT TO LOW and ADD:
1 pint of half and half cream (first warmed in the microwave for about a minute)
2 tsp dried basil - STIR FREQUENTLY FOR ABOUT 10 MINUTES
Serve with crackers or a simple grilled cheese sandwich
