I am now so thankful that I flew out when I did, as my grandmother passed away on January 27th. For the next week, I stayed back in Vancouver until the funeral. DH flew down on that Friday night (February 1st), and we flew back together on Monday, February 4th.
My Grandma and Poppa (what we called my grandfather) were married for 60 years. How wonderful it was to have had such an amazing example of how a marriage can, and should, be. They didn't always have everything, and went through their own tragedies and hardships, but they always made it work. I can only hope for, and work towards, a marriage with DH that is as sturdy as theirs was.
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| My Grandma Gibbs (centre), with my Poppa (left), uncle Greg (mid-right), and my Grandma Kineshanko (right); all at our wedding just under a year ago. |
The girlfriend of DH's cousin that is letting us stay in their house is sick, so tonight I am making roasted tomato soup from scratch (recipe courtesy of the Food Network) and tuna melts. Soup is great for when you're sick, and the tuna melts are mostly for the guys, since they need some filler and meat of some sort to feel full. Plus, at least knowing that the soup is wholesomely made, it should help our friend recouperate in no time!
Roasted Tomato Soup Recipe
Ingredients
2 1/2 lbs tomatoes (a mix of different kinds)
6 cloves garlic
2 small yellow onions, sliced
Vine cherry tomatoes for garnish (optional)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tbsp butter
1/2 cup chopped basil leaves (optional)
3/4 cup heavy cream (optional)
Directions
Preheat oven to 450 degrees F (I used 375 degrees F, as I felt like slow-roasting them; I had the time to today).
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized (45 mins + for 375 degrees F).
Remove roasted tomatoes, garlic and onion from the oven and transfer
to a large stock pot (set aside the roasted vine tomatoes for later).
Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil,
reduce heat and simmer for 15 to 20 minutes or until liquid has reduced
by a third.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized (45 mins + for 375 degrees F).
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| Mine, all yummy and roasted! |
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth (I used the food processor my mom gave me). Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
