I seem to be a little out of season with my cooking lately. Many blueberry cakes have been in the works with last summer's frozen blueberry harvest.
And did you know this great trick for cheater's buttermilk? You just squeeze a few tablespoons per cup of milk into a bowl, let it sit for a few minutes, and voila, thick, creamy buttermilk.
Summery Tomato-Basil Soup was also made to celebrate the little boy's birthday, and it was very refreshing with grilled cheese and a green salad. Here's the super-easy recipe for you to try:
2 T. butter
2 T. olive oil
1 medium onion chopped
3 garlic cloves minced
1 cup celery chopped
4 cans good quality diced tomatoes (you could use your own canned tomatoes, or use fresh that have been diced in the food processor)
3 cups chicken stock
1 t. oregano, 1 t. salt and fresh pepper
2 cups basil chopped
Saute the onion, garlic, and celery in the oil and butter until softened. Add the stock, tomatoes, and spices, and bring to a boil. Simmer for 20 minutes. Stir in the fresh basil to taste, and serve with parmesan cheese.
Yum, yum. I'm blaming all the extra time in the kitchen on this....