It's Friday, what's cooking? 20120615

[Cleo]

Beginning to wonder if the two of us are ever going to get completely over this cold. It's just lingering on and on.

Hopefully by tomorrow it will be completely gone as we are planning on putting our kayaks in the Intercoastal and kayaking a few miles out to the Boca Inlet and then snorkeling the reefs around there.

Making one of my favorite soup recipes today, Tomato Soup
Ingredients
2 lb chopped, fresh tomatoes
1 large yellow onion
2 large vegetable bouillon cubes in 3 cups water
1 head garlic
2 tablespoons butter
1 lb finely chopped Carrots
3/4 oz chopped Basil
2 large red peppers
1 teaspoon white pepper
1 teaspoon sea salt
8 tablespoons corn starch
Directions
In a skillet heat butter and add the chopped onions and cook until translucent.
Add in carrots and red peppers and cook until tender.
Add in the 3 cups of water with vegetable bouillon dissolved in it.
Add in crushed garlic, basil and and very slowly add corn starch as you stir.
Add in chopped tomatoes with their juice.
Add in sea salt & white pepper.
Bring to a boil. Reduce heat to simmer and simmer for 20 minutes uncovered or until thick.

Other than cooking just a day of work planned.