Okay, so the temperatures here in Tucson since my arrival last week have been cooler than normal, and the sunshine has been intermittent at best. Maybe not what I was counting on, but still, Iāve had hours-long stretches of sunshine to bask in on several occasionsāwhich is way more than I was getting at homeāand Iāve been able to go entire days without wearing my coat, hat, and scarf. Iāve even gotten to wear sandals a few times; although Iām sure the locals think Iām a bit loony. Fair enough. Maybe I am a bit hasty in throwing aside my winter togs, but bare toes and bare arms have been exactly the thing to jumpstart the attitude adjustment I so desperately needed.
Better yet, Iāve gotten to spend time with nearly all my family and friends in both Tucson and Phoenix. No small feat when you consider theyāre busy people and I arrived without much notice. Iām grateful to each of them for adjusting already full schedules at the last minute to accommodate my visit, and I thank Dadās friends for making room for me at their table at Burger King where they meet every weekday morning. Keep me posted on the glowing circles, guys!
I have to thank my Dad, especially, for being such a terrific host to both Teddy and me.Ā Teddy has been welcomed everywhere we’ve gone, but nowhere more so than at Dad’s, where he was greeted with open arms and given the run of the houseā¦and the run of the backseat of Dadās beloved yellow Beetle. Dadās not going to know what to do when we leave and he no longer has to hurdle over a sleeping dog sprawled from wall-to-wall in the hallway.
As for me, I’ve been taken to lunch at all my favorite restaurants here in Tucson, including the Firebird up in the northwest part of town, and to a wonderful local theater called The Gaslight Theatre for an afternoon of really well done (and incredibly goofy) melodrama. (Thanks for babysitting Teddy, Chris!) In every way, I’ve been treated like visiting royalty.
Moreover, the short stretches of time weāve actually been here at Dadās have been blissfully quiet and relaxing. Iāve gotten to do some reading, practice the piano (but not enoughā¦I apologize in advance, Lori), write a little, and sleep like the dead every night. Iāve even gotten to do a good bit of cooking.
On Monday, a cold (ācoldā being a relative term) and dreary day,Ā Dad and IĀ spent the entire afternoon in the kitchen, chopping, peeling, sautĆ©ing, simmering, mixing, and baking. By the time we were done, Dadās freezer was stuffed with multiple containers of three different kinds of soup and enough BBQād meatballs toā¦toā¦well, I donāt know to what, but the shelves on his freezer door are groaning from the weight of them. He wonāt go hungry for a couple of months. Thatās all Iām saying.
We made three of my very favorite soups that I knewāor suspectedāDad would like: my momās potato soup (which Iāve modified slightly since she taught me to make it years ago); a yummy roasted carrot soup that makes the house smell incredible for several hours while youāre roasting the carrots, parsnips, onions, and ginger; and a knock-your-socks-off corn chowder that my dear friend Tiffany gave me the recipe for two winters ago. Iām including the recipe for each of themĀ at the end of this post if youād like to try them for yourselves. Just scroll down.Ā Iām also including the recipe for the meatballs because, not only are they smack-your-grandma delicious, theyāre perfect to serve at a Super Bowl party. Enjoy!
The Tedster andĀ I have had a blast in Tucson and are feeling much better about the world in general, but it’s time to move on.Ā Tomorrow morning,Ā we’re back on the road. The weather in KC is still crappyā¦and keeps getting crappier by the minute…and promises to remain uber crappy until early next week…so weāve decided to head to the very bottom of Texas to see my niece and her family who live in the McAllen area. On the way north from their place, weāll be able to stop and see my sister and other niece in Austin. With any luck, the weather will clear in the Midwest while Teddy and I are wandering around in the bowels of Texas, and weāll be able to drive into KC on Tuesday. (From my lips to the weather godsā ears.)
Anyway, I hate to admit it, but I suppose Iāve been gone long enough. Tomās clearly been left at home alone longer than he should have been. Yesterday when he made his lunch, he forgot to remove the waxed paper from the deli cheese he used on his sandwich and ended up eatingĀ several bites ofĀ it at lunchtimeĀ beforeĀ he figured out why the darn thing tasted so lousy. Itās good to be needed. Sigh.
The recipes:
Momās Potato Soup (slightly modified)
6 servings
2 tablespoon olive oil
1 large onion, diced into ¼ inch pieces
4 stalks of celery, sliced crosswise
2 teaspoons of salt
1 teaspoon of pepper
3 large russet potatoes, diced into 1 inch pieces (peeling the potatoes is optional)
4 cups of rich chicken broth
4 tablespoons of butter
1 cup of cream
Optional (for serving):
Bacon crumbles
Grated cheese
Heat the olive oil over medium heat in a stockpot. Add the onions, celery, salt, and pepper. SautƩ the onions and celery until the onions are transparent. About 7 minutes.
Add the potatoes and broth. The broth should cover the potatoes. Bring to a boil. Reduce the heat and simmer until the potatoes are tender. About 20 minutes.
Use a potato masher (for a chunky soup) or an immersion blender (for a creamy soup) to mash/puree the vegetables. Add the butter and cream. Add salt and pepper to taste. Simmer for 5 more minutes.
Serve with crumbled bacon and/or your favorite grated cheese.
Roasted Carrot Soup
Serves 10
Preheat the oven to 350°
1½ lbs. carrots, peeled and halved lengthwise
1 lb. parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and diced
6 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
8 cups rich chicken broth (more if necessary)
2 teaspoon salt
Pinch of cayenne pepper
¼ cup crème fraîche, for garnish
Snipped fresh chives, for garnish
Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot the vegetables with butter and sprinkle with the brown sugar. Pour 2 cups of the broth over the vegetables.
Cover the roasting pan with foil and bake for 2 hours until the vegetables are very tender.
Transfer the vegetables and broth into a large stockpot and add the remaining 6 cups of broth. Add the salt and cayenne pepper. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Puree the soup in batches in a blender and return to the stockpot or puree with mixture with an immersion blender. Adjust the seasonings and simmer for 20 minutes more.
Serve with a dollop of crème fraîche and a sprinkling of snipped chives.
Cozy Corn Chowder
6 servings
1 tablespoon olive oil
1 medium onion, cut into ¼ inch dice
1 large red bell pepper, cut into ¼ inch dice
1 cup carrots, peeled and cut into ¼ inch dice
3 jalapenos, seeded and sliced (3 makes the soup pretty spicy; adjust accordingly)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
2 teaspoons salt
3 cups chicken broth
3 cups fresh corn (about 5 ears)
2 medium russet potatoes, cut into ½ inch dice
1 bay leaf
Pinch cayenne
Juice of 1 lime
¼ cup milk
1 tablespoon real maple syrup
Heat the olive oil over medium heat in a stockpot. Add the onion, bell pepper, carrots, jalapenos, salt, and pepper and sautƩ in the olive oil until the onions are transparent. About 7 minutes.
Add the rosemary and thyme. Sauté 1 minute more.
Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring it to a boil. Lower the heat and simmer for 20 minutes or until the potatoes are tender.
Uncover and simmer about 10 more minutes to let the liquid reduce a bit.
Remove the bay leaf and puree half the chowder in a blender until smooth. Return the pureed chowder back to the stockpot. Add the lime juice, milk, and maple syrup. Simmer for 5 more minutes. Let the chowder sit for 10 minutes before serving.
Barbeque Meatballs
Makes 4 dozen meatballs
Preheat the oven to 350°
Sauce:
2 cups catsup
2 cups brown sugar
¼ of a large yellow onion, diced
1 tablespoon Liquid Smoke
½ teaspoon garlic salt
Mix the sauce ingredients in a medium saucepan. Bring the mixture to a boil. Reduce the heat and simmer the sauce while you mix and form the meatballs.
Meatballs:
1 large can of evaporated milk
2 cups oatmeal
¾ of a large onion, diced
2 eggs
2 teaspoons chili powder
2 teaspoons salt
½ tablespoon black pepper
½ tablespoon garlic powder
3 lbs. lean ground beef
Mix the first 8 ingredients together in a large bowl. Work the ground beef into the mixture. Form the mixture into small meatballs (slightly smaller than ping pong balls). Place the meatballs in a single layer on two cookie sheets.
Cover the meatballs with the sauce and bake for 1 hour.