Despite yesterday’s chilly rain, I had a fantastic evening. After finishing 3 projects for work, I went for an all out run in the rain, splashing in puddles and completely soaking wet by the time I was done. I looked very much like I did in this photo. I can not wait to officially start training and fundraising for the 2011 Boston Marathon.
After a hot bubble bath, complete with Philosophy Pumpkin Spice Muffin bubble bath (adore Philosophy!), I put together a delicious soup using ingredients I had laying around the house.
1 summer squash
3 heirloom tomatoes
1 carton organic veggie broth
1/2 red onion
1 cup cubed tofu
3 cloves garlic
dried herbs and spices to taste: basil, fennel, crushed red pepper, black pepper
I began by chopping everything in uniform sizes so that all of the ingredients would cook through.
I then sautéed the chopped onion and garlic in some olive oil just until soft, pouring in the veggie broth before they started to brown. I added the potatoes first, then about 3 minutes later the tomatoes and tofu, and 5 minutes after that, the zucchini. As I was stirring, I added tiny bits of the herbs and spices, tasting as I went along. Toward the end, I drizzled in a bit more olive oil, then lowered the pot of soup to simmer for about 15 minutes.
Once my husband arrived home, I ladled our bowls and grated parmesan cheese over the top.
Served with a small glass of spicy, jammy Nero d’avola, this meal was warming to the core. My Monday workout plus making a big Monday night meal, plus my run made me sore and sleepy. And the rain certainly made me want to go to bed!
I am soooo happy it is Wednesday! Dinner tonight at Upstairs on the Square with some of my favorite Boston bloggers which is totally making me smile. I still have to draw a winner for my CSN Stores giveaway, will definitely announce that by the end of the day tomorrow.
What’s your smile-maker today?