The kids and I have been watching in horror as the events unfold around the earthquake and tsunami in Japan. We cried with Thailand and the other nations affected by that tsunami, we cried with Haiti when they experienced that devastating earthquake, and we cry with Japan as they go through this one. The world is connected, and when one place is hurt, we should all feel it.
I was very moved by a tweet page a friend of mine, who is currently teaching Japan but not near the more affected areas, sent to me called Pray for Japan. Here is one post that stood out to me:
"Last night when I was tired out waiting for the train at the station, the homeless people gave me one of their cardboards to prevent the cold... even though we usually ignore them in daily life... So warm."
Please keep Japan in your prayers!
Thursday, March 3, 2011
The kids brought home a school cookbook this year and JieJie was very interested in it, so I told her... pick a recipe and we'll make it for dinner! She chose a creamy tomato soup recipe and we modified it by adding extra veggies and some minced garlic... turned out FANTASTIC!! Everybody voted that next time, I need to make a double batch so they can all have seconds. Here's my version of the recipe, so you can make some and enjoy it, too!
JieJie's Magnificently Creamy Tomato Soup
1 onion, chopped small
4 medium potatoes, peeled and cubed
1/2 cup margarine or butter
1 tsp. dried basil
1 tsp. minced garlic (more if you love garlic)
1 large can tomato soup
1 28 oz. can diced tomatoes
2 tsp. sugar
1 tsp. paprika
2 cups milk
1/2 of a 16 oz. pkg. frozen mixed vegetables
8 oz cream cheese, cubed
In a large pan, saute onion, potatoes, margarine (or butter), basil, and garlic until potatoes and onion are soft. Add tomato soup, tomatoes, sugar, milk, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes. Add frozen mixed vegetables and bring to a simmer until vegetables are heated through. Mix in cream cheese until melted. Serve with oyster crackers sprinkled on top.