So let me just say I have a summer cold and it makes me grumpy and it never fails that when I am sick all I want is my Mom. And this is the way my train of thought works...from having a cold to wanting my Mom to thinking about being a kid...so....The Top 10 Things I Miss About Being a Kid:














1. I have to make my own soup when I am sick. Sure I made some kick ass tortilla soup last night (hence this blog), but I really do miss the good 'ol days when Mom made the soup and served it to me on a TV tray.

2. Blanket forts! I love those forts that you built as a kid using the kitchen table, chairs, couch and every blanket in the house. Ya know the kind that you would hide in for hours and think you had your own mansion. Now if I tried to do that I would find myself on a fun little field trip to County Mental Health...not so handy!!

3. Being able to use my imagination....when I was a kid I had an amazing imagination and I would always suck people into my play games. For example, there was a period of time when I was probably around 4 that I truly believed I was Dorothy from the Wizard of Oz and I conducted my life accordingly...ruby red slippers and all.  I also demanded that all of my family played along with me. If I tried to pull those shenanigans today I would be unemployed. However, the thought of showing up to work in an Alice of Wonderland costume does make me chuckle.

4. Speaking of ruby red slippers...I also miss how inexpensive kids clothes and shoes are...I spend so much money on heels and designer jeans and just cute clothes...dang those kids have it made.

5. I miss summer vacation, spring break, Christmas vacation, etc. I totally miss having 2-3 months off during the summer months so I could sleep in, go on vacation and hang out by the pool. I also miss having 3 weeks of for the holidays and a week for Easter. Now if I can just figure out how to talk my employer into this practice.

6. I miss getting out of school at 3pm. I think that is the perfect time of day to be done with any and all responsibilities....especially since that is normally about the time that I want a cocktail.

7. I believed in Santa...and I wasn't creeped out by the idea that a chubby guy in a red suit was going to come down my chimney and bring me gifts...today I look back and I am a little concerned about this practice and in my profession we call this a "hot prowl."

8. Working out consisted of "keep away," ballet and "duck duck goose," and it was called recess and fun...I didn't go through daily torture in the form of 6 mile runs, boot camp, weight lifting or working out to the point of exhaustion in order to keep my dispatch ass in check.

9. I had a maid aka. my Mom....dang I hate picking up my toys, clothes and shoes...and I didn't appreciate how spoiled I was by my Mom as a kid...my Mom did everything and she was awesome like that!!

10. Looking like a dork was ok...we all went through awkward phases as a kid whether it was my bad hair cut phase or my no hair, BIG cheeks and BIG eyes phase, it was just ok. Now if I get a bad haircut or my pants are too short or I leave the house looking like a transient it is a bad thing.


Ok back to Tortilla Soup. So this is a vegetarian tortilla soup recipe that I found on one of my favorite blogs-Joy the Baker. If you don't follow her blog you should! She is an amazing photographer, she is funny and I have loved every recipe of hers that I have tried, this one included. http://joythebaker.com/


So to begin with fry the tortilla strips in olive oil. Good luck trying not to each all of the tortilla strips...yup that was my biggest challenge.


Next saute the onion in the olive oil, once you remove and eat the tortilla strips of course. Saute until soft and then add the garlic.


Add the spices, which truly make this soup something amazing. The combination of the cumin, coriander, chili powder (I used chipotle chile powder), cayenne pepper and paprika (I used smoked paprika) really adds incredible flavor and depth to this soup!


Next add the crushed tomatoes and vegetable broth. I do not own an immersion blender. Yes, I know the one kitchen accoutrement not in my possession, so I took the soup out of the pot and blended it the old fashioned way. And it works just fine!


Return the soup mixture to the pot and add the canned black beans, the yellow pepper and jalapeno and simmer for 20 minutes.


After the soup has cooked add toppings until your hearts desire is fulfilled...these are also awesome...and fun to snack on! Voila! This soup is comforting, spicy (so even if you have a cold you can taste it), has a lot of great flavor and is just down right fun. Cheers!


Here is the actual recipe if you want actual measurements:

Spicy Vegetarian Tortilla Soup

makes 4 generous servings
adapted from Food and Wine

6 tablespoons olive oil
5 corn tortillas, stacked and sliced into small strips
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes, juice and all
4 cups vegetable broth
1 to 1 1/2 teaspoons salt, depending on your taste
fresh cracked black pepper
1 (14-ounce) can black beans, drained and rinsed
1 yellow bell pepper, cored and cut into small chunks or fresh corn sliced from 2 ears of corn
1 small jalapeño, seeds and ribs removed and thinly sliced

For the Topping:
corn tortillas (fried above)
4 radishes, thinly sliced
fresh cilantro, coarsely chopped
ripe avocado, sliced
sharp cheddar cheese, grated
sour cream

In a large, heavy bottom pot, heat oil over medium-high heat.  Add the tortilla strips in two batches, flipping and frying until crisp.  Drain crisp strips on a paper towel and set aside.

Reduce the heat to medium heat and add onions.  Cook until translucent and just browned, about 3 to 5 minutes.  Add garlic and cook for 1 minute more.  Add paprika, cumin, coriander, chili powder, and cayenne pepper.  Stir and cook for 1 minute more.

Add the crushed tomatoes, juice and all.  Stir to combine.  Add the chicken broth, salt, and a good sprinkling of black pepper.  Use an immersion blender to blend the mixture until halfway to smooth.  If you don’t have an immersion blender, you can carefully spoon the mixture into a blender to blend until smooth.  Return back to the pot (if using  conventional blender) and heat over low heat.

Add beans, bell pepper (or corn), and jalapeño and lightly simmer until bell pepper is softened, about 20 minutes.

To serve, spoon into bowls and top with fried tortilla strips, slice radish, fresh cilantro sprigs, a sprinkling of cheddar cheese, a few slices of avocado, and sour cream.

Soup will last, in an airtight container in the refrigerator, for up to 5 days.

As many of you know I have been traveling quite a bit lately and I have learned some very valuable lesson in all my travels that I thought I should share.



1. When traveling over seas or hell any flight over 6 hours, start drinking at the airport because well alcohol makes it better and will hopefully help you sleep.
2. If the airport gets closed because of weather or a man made disaster it is not your significant others fault and you should probably not take it out on them.
3. However, if the airport does get closed and you blame your significant other the first round of cocktails and maybe some other favors (Mom, don't read that part) should be on you...once you land cause you were wrong.
4. Plan on the fact that you are going to forget something...razor, toothbrush, glasses, etc.
5. Do not eat the peanuts or drink tomato juice (I know I was raised on tomato juice on planes too) on a plane...we all retain water on planes naturally...avoid the salt or you will get cankles #notsexy
6. If you have to drink tomato juice at least have them mix it with bloody mary mix and maybe some vodka so you are not aware of the fact that you have cankles
7. Always check your luggage because the less you have to keep track of the more you can drink
8. Count your luggage so you always know how many pieces of luggage you are supposed to come out of the security line with...nope I never left my purse at TSA in Seattle #awkward
9. When you are flying to your destination dress to impress because you never know when you need good customer service aka. the ability to sweet talk TSA, ticket agent, etc to give you a cut in line, get you to a gate on time, etc.
10. When you are flying home always be prepared to give up your seat...even though it never happens except for when you need to be somewhere at a certain time.

Ok now back to the fact that this is a food blog. So the other night I made Fresh Tomato, Sausage and Pecorino Pasta, which is a great summer pasta recipe that is easy, flavorful and tasty.

So cook the pasta like you normally do...I always salt my pasta water...but do whatever you like...and I don't usually add olive oil.

Saute 8 oz of Italian sausage in olive oil. Remove the casings because sausage casings are well...kind of like chewing on condoms...or at least that is what they remind me of. The recipe calls for sweet sausages, however if you like a little kick to your food, you could totally use spicy sausage and it would be awesome! And oh yeah add the chopped onion to the pan too and cook until the sausage is browned.



Next add the garlic and the chopped tomatoes. This is the perfect time of year for this recipe as the tomatoes have a ton of flavor and they are truly in season. Cook for 2-4 minutes and remove the sausage/tomato mixture from the heat.

Stir in the pasta, 2 T Pecorino cheese which is in the Parmesan family, salt and pepper.

Top with additional Pecorino and fresh chopped basil.





8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

I love the tomatoes they are summery and fresh tasting and they compliment the nutty flavor of the Pecorino cheese. The sausage and pasta add some incredible flavor and this recipe is seriously quick and easy for those crazy weeknights. This can be paired with a white or red wine so if you need something cool on a hot summer night open a bottle of white and if you want something a little more robust a red would work as well. Cheers and Happy Travels!

I love walking into places that just hold so much history that you feel like the walls hold secrets. That is exactly how I felt on Friday night when I walked into the Historic Holly Hotel. Not only is it filled with history it is also filled with ghost stories or if you are a believer with ghosts. The original structure at this location was built in 1863, however due to several fires and tragedies it has taken slightly different forms over the years, yet it still stands. This building was built originally as a hotel for a railroad crossing....in Holly, Michigan...as the railroad was built out the construction followed and this was a result of that era. The hotel is on "Battle Alley," which got its name due to the countless bar fights and brawls that occurred as a result of the transient train population.

Not the best pic of the outside but I didn't want to get hit by a car while trying to take this photo

The hotel also has a legendary ghost population. Although some are more prevalent than others there have been up to 5-6 different ghosts believed to be inhabiting the premises. This photo is of Nora Kane who was the lady of the house and is said to still haunt the house in the form of perfume smells, piano music, a female singing voice and materialization in wedding photos. Although I didn't encounter her personally I did sit by an emergency exit in order to ensure no close encounters.


Now if the ghosts are not creepy enough get this...on January 19, 1913 the hotel burned...ok bad, right? Well exactly 65 years to the date and the hour the house burned again....um that is down right spooky!! However, the building still stands and although it is not currently a hotel it is still home to a lovely restaurant and comedy club. And when you walk in the front door it is as if you just stepped into a different world, as the building is filled with antiques from mismatched silver ware and place settings to an old Betsy Ross-esque flag and wedding pictures that flank the walls.




For those of you not from the East coast let me just say that the comedy club is in the basement and although it is a blast...it is well in the basement...which makes it especially spooky. Because seriously lets be honest when we all watch horror films people either die in the basement or the attic...just sayin'.


Although the building and the furnishings are antique the food is very modern and high quality. The wine list is eclectic allowing for California, Michigan and European wines. If you are looking for over the top high end wines you are not going to find them, but their selection is perfect for the menu. We had a Cab from Manteca that was so smooth and easy to drink it was hard to pinpoint it as a Cab and I would order it again in a heart beat...not to mention the fact that I loved the label.



The first course was a tomato bisque that was reminiscent of a true tomato bisque and gazpacho. It was warm, however it had a hint of acid possibly from vinegar and cucumber that reminded me of a gazpacho. And if you are a carb lover, like I am, the homemade rosemary bread and whipped butter could have seriously kept me content for hours.

I ordered a spinach salad and it was perfect especially because it had homemade potato chips on top of it. Talk about a win/win! It also had a curry salad dressing that was out of the ordinary and very refreshing.

We ordered the scallops and the skirt steak. The scallops were cooked perfectly even though they did not photograph well on a black plate. And the skirt steak had an incredible balsamic port sauce that was too die for. We also ordered dessert but it didn't make it into our mouths until 2 days later as we were so full from dinner, but it was amazing as well.


This place was awesome and I would go back in a heart beat. The wait staff was friendly, I enjoyed the ambiance and the food made me happy. Ok sure my company wasn't too bad either. Cheers!

If you are in the area definitely check it out: http://www.hollyhotel.com/index.html

Ok so I know it is the middle of summer and soup is probably the last thing on most peoples minds, right? And sure I am sweating my ass off as I right this because this has been one of the hottest few days of the year. But at the end of the day I love soup and I live with the belief that there does not have to be a soup season. So last week I made Jambalaya Soup. And let me just say this is a damn good recipe...it was seriously one of the fastest ways to take me straight back to New Orleans. I love the spice, the Cajun flavors and the combo of rice, sausage and vegetables. It truly made me happy...so whether you are looking for comfort food, an easy weeknight meal or just to try something new I truly recommend this recipe.



On a side note, I do have to say that you need to be prepared for the soup like consistency to change if you have any soup leftover, as the rice definitely absorbs the broth. Believe me it is still tasty the next day, but the consistency is slightly different.

Now just in case you wanted to know a few things about jambalaya let me share with you some of my research:

• Jambalaya got its origination from Spanish paella
• When you hear people talking about the "trinity" of jambalaya they are referring to the combination of celery, peppers and onions. 

• The difference between Creole Jambalaya and Cajun Jambalaya has to do with the tomatoes, of which in the Cajun varietal the tomatoes are absent
• Jambalaya has been around since the 1830's so it has a lot of history and tradition behind it
• Originally jambalaya was made with saffron, like paella, however in America saffron was originally hard to come by and so tomatoes started to be used as a substitute. 
• The word jambalaya came from the word jambalaia which means mish mash...dang I love the phrase mish mash...and I remember my Mom using that phrase for all sorts of things growing up. 

So to begin with, brown the sausage in olive oil, approximately 3 minutes. I found chicken andouile sausage at Trader Joe's and it was perfect. It was spicy, but it did not make you cry and it had good original flavors and textures even though it was chicken. One the sausage has been browned remove from the pan and set aside.

Next add the white part of the green onions, celery and bell pepper to the pot. Cook until soft and then add the garlic and Cajun seasoning. This is the step of the recipe that makes your house smell incredible!!

Add 1 1/2 cups water, chicken broth, rice, diced tomatoes and bay leaf. Bring to a simmer and cook for approximately 15 minutes.



Return the sausage to the pot and season with salt. Discard the bay leaf. Top the finished soup with the green portion of the green onions.


Ingredients
3 tablespoons extra-virgin olive oil
3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon Cajun seasoning
4 cups low-sodium chicken broth
1 cup long-grain white rice
1 14 -ounce can no-salt-added diced tomatoes
1 bay leaf
Kosher salt


Directions
Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.

Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.

Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.



Voila!