Tomato, Toasted Cheese and Total Strangers
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Now that Winter has officially set in it's safe to assume that we are all packing on the Winter Weight in order to survive. If you're like me you've sent off the extra christmas cookies with anybody that walks by the house. Or you're also like me and just unhinged your jaw and took down the whole freezer bag of them because, "if I eat them all now or spaced out over the next month it's the same amount of calories". Who are we kidding? Eat the damn cookies. But when they are gone it's time to CLEANSE!
And what better way than by working out!
Did you just throw up a little? I did.
Unlike my gym minded landlord and roommate, I am not going to the gym. It's just too cold out. And I do not have the stamina to wait out those resolutioners who don't have the ability to watch ESPN and use the elliptical without falling off.
So my cleanse is starting with my food intake.
Tonight's dinner option was brought to us by my friend, Lady O of Boston. This grande Italian duchess is mother to none other than my electronic pen pal Anastasia Beaverhausen. I have never met Lady O of Boston but totally believe that she is a deity of Italian descent who wears only 3" heels, red lipstick and bathes in olive oil. A few days back Ms. Beaverhausen was telling me that she was making her mother's famous homemade tomato soup. Being a sucker for Campbell's I had ventured to ask what made it so good. Ms. Beaverhausen simply sent me the recipe. There was nothing to it. And it was reason to use my immersion blender. Buy one (you know you want to).
So one night this week as the roommate slaved away working at the dining room table I pretended to break a sweat in the kitchen making dinner for us. As stated above the weather has turned nip hardening cold and the recipe was mind numbingly easy. Last minute I decided to pair it with some grilled cheese croutons enrobed in parmesan. Totally light in calories.
Seriously though. The soup is not bad for you. The worst thing is this massive quantity recipe is 2T sour cream and 1T sugar.
"She's been making it since I was a little girl. I don't know where she got the recipe, but I love it." - Anastasia Beaverhausen