I am in no means a food blogger. But I LOVE to cook. I discovered this recipe a few years ago when looking for the perfect homemade tomato soup dinner. That is one of my favorite comfort foods, especially during the winter months. The soup comes together in less than half hour and I always serve it with gooey grilled cheese sandwiches on thick sliced ciabatta or french bread. Here is the recipe I swear by! And apologies for the at-night-iPhone photo. It gets dark too early for food photos!
HOMEMADE TOMATO SOUP
4 cloves of finely chopped garlic
2 14oz cans of crushed tomatoes
1 14oz can of whole peeled tomatoes
2 cups of chicken stock
Salt and Pepper to taste
1 teaspoon of sugar
1/4 cup of heavy cream
In a large pot on low, carefully sauteé garlic and olive oil, being mindful not to burn the garlic. Add the crushed tomatoes and the whole peeled tomatoes, squeezing each whole tomato before adding it to the pot. Add the juice too! Add the chicken stock, salt, pepper and sugar. Stir together and raise the heat to medium and cook. The next step is the most important to me because I do not like a chunky tomato soup. I use an immersion blender to pureé my soup so it is smooth, rich and velvety. If you do not have an immersion blender you can pour the mixture into a regular blender, but I fully recommend the immersion blender for soups. Once it is smooth and almost ready to serve, add the heavy cream and stir. Serve with grilled cheese or salad!
This soup freezes EXCELLENT. I make the full recipe and divide it into two other portions for Joe and me and we have extra dinners for another night. I hope you love it as much as well do!
Brunching with Bloggers was what I had on my calender this past Saturday in NYC. I have said it before and I will say it again and again but meeting like minded girls and spending the day together is one of my favorite pastimes. Blogging has opened doors for me in terms of brands and interior designing but it has also allowed me to meet some amazing new friends. This group is incredible. Get used to seeing their faces because they will be sticking around.
Who was there…
Me of Ever B. Styled // Sylvia of Sylvia Pilawa // Danielle of Pineapple and Prosecco // Megan of Pine Barren Beauty
Lindsey of The Fashionably Broke Teacher // Jen of Red White and Denim // Gillian of Just Like Gillian
On Saturday we headed back to The Gander in New York City (see the first gathering here) for brunch. The food does not disappoint at this restaurant. I started with the kale and beet salad and ended with the FRIED CHICKEN and sprinkled some cocktails and rose’ in between. I really appreciate a good meal and well put together food and you will get an incredible experience when stepping foot into The Gander.
Throughout brunch we talked shop and compared blogging notes and stories but mostly we just bonded over our love for clothes and this industry we are all lucky to be a part of. There were nonstop laughs and story telling and maybe also nonstop rose’. Whoops.
After brunch we headed to take photos in front of the Flatiron building and then made our way to Midtown to soak in some city views at the Refinery Rooftop. We had so much fun shooting photos of each other and singing out loud. Apologies to the other patrons if you were there! This group and I have a lot of fun things in the works for the coming months so keep your eyes for more!
Shop my look here!
This is the best banana bread recipe and has been the one my mom used to make all the time, and still makes to this day. I have made this banana bread for friends, for my own family, for my new mommy friends after they have had a baby, and everyone in between. I have a few that request it and I am happy to make it because it is a ONE BOWL RECIPE. Which is one of my favorite kinds. The recipe takes less than 10 minutes to put together and about 40-45 minutes to bake so in an hour you have yourself the most delectable MOIST banana bread. (I hate that word, but in this case it can and has to be used). Onto the good stuff:
WHAT YOU WILL NEED FOR THE BEST BANANA BREAD:
2 Large very ripe bananas
1 1/2 cup of flour
1 cup of sugar
1 stick of butter melted and slightly cooled (do this first)
4 heaping tablespoons of sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
WHAT YOU DO FOR THE BEST BANANA BREAD:
Preheat oven to 350 degrees F. Melt your butter so it has time to cool. Mash the bananas in a bowl. Add the remaining ingredients and mix together with a hand mixer or stand mixer until well blended. Pour batter into a well greased loaf pan. (I use butter spray). Bake at 350 degrees for 40-45 minutes. Let cool about 15 minutes in the pan before removing.
**Tip: after you take the banana bread out of the oven run a butter knife along the edges while it is still hot. This prevents sticking.