“Good food is the foundation of genuine happiness” – Auguste Escoffier
Graduation with Mom and Dad
Jazmin, Krsytal, Sarah, Me, Emily and Kat
William, Joel, David, me again and Jake
This is a meal I had Saturday night. Seared Tuna Nicoise salad from Mateo in Boulder. It was AMAZING!
Graduation took place last Saturday the 29 so mfor me the best part was that my parents were able to attend the ceremony. I spent the weekend with them and showed them around Boulder. My parents also got in touch with a first cousin of mine who has lived out here with his wife and children for the last thirty-five years. My cousin John and his wife Rita have not seen my parents since he moved from the east coast. We all had a wonderful Saturday night together as my dad and John caught up over a couple of burbons. It was a special time with family and friends that ended my time here in Boulder on a great note.
Cousin John and Dad
Dawn, Mom, Rita, John Dad and me
I am staying with my friend Lisa and her husband Campbell for the next couple weeks till I tie up loose ends, pack up Rubi and cross my fingers as I venture into what lies next. Please do not ask me what that means specifically as that statement is completely broad at the moment. Many resumes are out and the next phase of my life will hopefully be determined sometime soon.
More views at Red Rocks
Dad and Me
After the last few days of re-locating, angst, panic attacks, too much wine, a couple of tears and all the uncertainty that preceded my commencement, I’ve decided an intelligent first step would be to spend a nice Thanksgiving with my family in New Jersey. Lots of hugs and kisses from my nieces and nephews as well as quality time with family and friends is my first priority. The rest will fall into place. I lose sight of that every once and a while but at the advice of those close to me, I must take one day at a time and not forget how awesome I am!!
Time to move on to a new recipe. The other day I came upon some red peppers at the grocery store. Since the weather has turned colder in the last couple of days, hot soup is on my mind. I envisioned a red pepper puree with a Thai twist. My friend Lisa and I had this delicious soup for dinner last night with a fresh loaf of whole-wheat olive bread I whipped up from the hop starter. Yum!
Remember red peppers are an excellent source of vitamin C, B6 and A. They are full of fiber, antioxidants and low in calories. Enjoy!
Thai Roasted Red Pepper Soup
Thai Roasted Red Pepper Soup
4 Tbsp olive oil
1/2 C chopped sweet onion
3 parsnip peeled and diced
4 garlic cloves chopped finely
1 Tbsp grated fresh ginger root
2 white sweet potatoes diced (optional orange yam)
5 large red peppers roasted and chopped (black skins removed)
5 C chicken or vegetable stock
1/2 C. coconut milk (regular or light version) (nutritional value denotes regular because that is all the store carried)
Chopped fresh basil or prepared pesto
Salt and pepper to taste
In a large soup pot add onion through ginger root with olive oil over medium heat. Sweat the vegetables until onions start to look translucent (about 5 – 7 minutes) Add potatoes and cook over medium heat several minutes longer.
Diced sweet potatoes
Roasted red peppers
Add peppers and stock. Bring to a boil and reduce to a simmer for least 30 minutes.
Add coconut milk. When soup is somewhat cooled blend in batches in a blender or use an emulsion hand blender till smooth and creamy. Add in basil and season with salt and pepper.
Calories 237, saturated fat 4.1 grams, polyunsaturated fat 2 grams, monounsaturated fat 7.1 grams, carbohydrates 23.7 grams, fiber 5.7 grams, protein 6.6 grams
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