Double Header - Mother's Day and Sonya's Graduation!

Dear reading public,

I was just pleased and flattered to learn that my dear friend, Sonya, finds comfort and an escape from her studies in this humble little blag!  In honor of her valiant efforts and soon-to-be success in her candidacy for a Masters Degree in Public Policy, as well as...

Mother's Day! and the woman who helped me take my first steps both in life and in the kitchen, I have today's update.

Last weekend, Marjorie and I used a Barefoot Contessa box-mix.  Me, using a box mix?  I know!  I know!  My excuse is I took it home for *free* because it expired; I claim no responsibility to those of you who would chastise me for baking not-from-scratch.  Do you know what we made?  That's right, MOM'S FAVOURITE:  MARSHMALLOWS!  And believe it or not, they were fantastic (and I don't even like marshmallows)!  So, for my mom, there are pictures of marshmallows.

And for our graduate, Sonya, here is a recipe from my very own kitchen.

Curry Carrot Soup - using an immersion blender!  (Goes well with cooked greens and sourdough bread)

Ingredients

• 4 c. veggie broth
• 5 med. cloves garlic, minced
• 1 med. shallot, diced
• 1/2 small yellow onion, diced
• 3 T butter and/or olive oil to sauté
• 2 lb carrots, ends removed but not peeled, chopped into 2" sections
• 1 can cannellini beans, drained
• 1 can coconut milk
• 2 T curry powder (I used yellow but it's up to you)
• Salt, pepper, and brown sugar to taste

Sauté garlic, shallot, onion and curry powder in butter/oil, while bringing veggie broth to a boil.  When broth boils, add carrots.  Carrots are done when you can easily spear them with a fork, remove from heat and add sauté mixture and drained white beans.  Using your immersion blender, puree the soup while adding coconut milk until smooth.  Salt and pepper to taste.  I usually add a teaspoon or two to liven up the curry flavour, which I think can be kind of dusty otherwise.  And, if you're wondering, the beans help to add bulk and protein to the soup, and when blended, create a thick, creamy texture.  Yum!

*This soup can very easily be made vegan with the exclusion of the butter, and keeps well with the fat from the coconut milk and the lack of dairy or meat.

Finally, with the leftover butter cookies from last post, I fumbled my way through a lemon zest glaze.  Looks pretty good for guess work, dontcha think?

Take care, and enjoy your food!