In the thick of awards season, do you find yourself imagining your acceptance speech when you accept your Golden Globe/Grammy/Oscar? Come on, you know you do. I tried to imagine mine the other day, but all I could come up with is thank you.
Seems like I should have more to say, but thank you says it all. Those two little words express I am grateful, I am appreciative, and I recognize I had some help along the way.
I am never going to win an award. Nevertheless, I would still like to say, to whoever is reading this and whenever you are reading it, “Thank you.”
Seriously, I read one of my old blog posts tonight and thought, “Oh my, this is really terrible.” As in, I just kept yapping without really saying anything that anyone could have construed as useful or interesting or remotely entertaining.
Somewhat appalled by my unsophisticated style, it was only natural to think I owed a debt of gratitude for anyone who reads anything on this blog. The fact that people who are not obligated to me through blood or life-long friendships have read these posts from the start or who, equally shocking, looked at a terrible old post and then came back to read more is truly something that deserves a shout out now and then.
And on second thought, I take back what I said about never winning an award. My first year of blog posts is probably worthy of the blog-equivalent of a Razzie. I imagine that sort of acceptance speech involves ducking quite a few tomatoes thrown my way.
No worries; I’m food blogger! I’ll just take those tomatoes and make this winter tomato soup. Enjoy!
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 cans (14.5 ounce each) fire-roasted diced tomatoes
- 2 tablespoons chipotle in adobo
- 1 tablespoon dried basil
- 1 bay leaf
- ¼ cup whole milk
- 2 tablespoons plain Greek yogurt
- salt and pepper, to taste
- Heat the olive oil in a large pot over medium heat.
- Saute the onion and garlic in the olive oil until soft, about five minutes.
- Stir in the vegetable broth, tomatoes, chipotle in adobo, basil and bay leaf.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Remove from heat and search for and remove the bay leaf. Use an immersion blender to puree the soup in the saucepan, or transfer the mixture to a stand blender or food processor to puree. If using one of the latter, allow the soup to cool to room temperature before pureeing, then return the pureed soup to the pot.
- Stir in the milk and the Greek yogurt, then season with salt and pepper if desired. Serve warm.