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I had an awesome, mellow weekend at the lake house.
It cooled down a little, so the heat wasn’t so oppressive that I had to carry Snickers on our walks anymore. He’s kinda fat, so it’s an extra 20 pounds that I didn’t appreciate having to carry up hill from the lake after a swim.
But if I don’t carry him, he gets cheeky.
Unbearable little fart. I can’t help but love his gigantic-pain-in-the-ass self.
I also spent the weekend practicing my baton twirling.
I’m musing the majorette look as the inspiration for my theme wear costume for my competition in Vegas. Yes, I actually have to dress up in a costume (in addition to a skimpy bikini). Honestly, I’d rather just stand on stage and punch myself repeatedly than wear a costume, but apparently, that’s not good showmanship.
I hate costumes. In my humble opinion, the only things that are cute in costume are kids under the age of 6 and my dogs.
But I digress…..
Roasted red pepper & carrot ginger soup
- 1 onion, finely chopped
- 1 red pepper roasted
- 8 carrots, chopped
- ½ cup fresh basil, chopped
- 1 tablespoon of pureed ginger or1 tablespoon fresh ginger, finely minced
- 5 cups vegetable soup stock
- ½ cup real coconut milk (the stuff in the can, not the stuff you put in your cofffee)
- 1 tablespoon of apple cider vinegar
- 1 tablespoon lime juice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 bay leaf
- Salt and pepper to taste
- Preheat oven (or toaster oven) to 425. Cut the red pepper in half, remove seeds and place halves directly on the oven rack. Roast for 10 to15 minutes until soft and slightly brown.
- Sautee the chopped onion in a little soup stock for a few minutes until soft, then add chopped carrot, the remaining soup stock and the bay leaf.
- Cover, bring to a boil and then simmer for about 20 minutes until the carrots are soft.
- Once the pepper is roasted, remove from the oven, set to cool, then chop into 1 inch pieces.
- Add pepper to simmering soup and remove soup from heat.
- Remove bay leaf and add coconut milk and fresh basil.
- Using an immersion blender, puree soup until desired level of creaminess while adding in lime juice, vinegar and seasoning to taste.