soup
Chilled Pea Soup | Peaches Please

I grew up surrounded by books. I was part of a family of voracious readers and books lived in stacks on available surfaces everywhere in the house. While I almost never got toys during outings to stores, I could pretty much always count on my parents shelling out for books and I tore through them. Hey, I was shy and books were a wonderful escape from the problems of my adolescent world. As an adult, they are great for avoiding talking to those with whom you’d rather not engage. It’s like the international sign of “leave me alone.” And if someone feels the need to interrupt you, you can then glare at him or her and be perfectly justified about

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Crock Pot Ham and White Bean Soup | Peaches Please

It’s happened. My freezer has hit maximum capacity. It’s actually probably over-stuffed, and I always find a reason to stick something else in there, so I’ve decided that it’s time to start reducing the volume in there. Honestly, it’s to the point where I don’t even know what’s contained within the small confines of my freezer, so I’m taking it upon myself to start using the treasures I uncover from within its depths (so I can keep adding to them, of course). The first item I decided to use was a ham bone that’s been chillin’ in there since, I don’t know, Christmas… Now, ham bones are, indeed, treasures. They make soup taste awesome, with minimal effort on my part,

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The last tomato has been pulverized, the last photograph has been captured, all the images have been edited and my kitchen is an unholy terror with dishes precariously stacked on every available surface. That’s right. It’s Friday, the fifth and last day of the Tabasco 10 Ingredient Blogger Challenge. 10 bloggers posting 5 recipes in 5 days using only the 10 permitted ingredients (plus salt, pepper, oil and sugar). So on this, the last day of the Tabasco 10 Challenge, I’ve made a chilled tomato soup from yellow cherry tomatoes and topped it with a Tabasco granita, brioche croutons and basil-cilantro oil. I know, it’s all fancy and stuff. It makes a tasty and refreshing summer lunch, the icy tabasco

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I don’t make nearly enough soup. I ate it for lunch all the time when I lived in NY, but (until recently) there hasn’t been a easy nearby soup place and I often just don’t think about making it at home. So it was a great thing when I came across broccoli in the store and the desire to make soup overcame me. Both broccoli and cauliflower soups are in my top five favorite soups, so I was all pumped about this. Of course, then I got distracted by other things and didn’t remember the soup until it was too late and the broccoli had to be discarded. I hate it when I do that. So I went out, bought

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