And I’m freeeeeee…. free falling…
Yeah, I’m freeeeee from the Pensky truck that had become my home for the past three days. Holy hell, I don’t wish that on anyone. Especially with 4 cats in tow. No joke. Actually, truth be told, they handled it better than me, and since I did exactly 0.0 % of the driving, I don’t know what I’m really complaining about.
Actually, if you could see my face, which I’m glad you can’t ’cause I’m looking kinda rough, I’m pretty much glowing right now (no, I’m not pregs, stop thinking that,) I’m smiling ear to ear ’cause I done got me a job. And it’s the one I wanted, like really, really wanted. I could scream/cry/jump for joy right about now, and that’s exactly what I did ’cause I finally don’t share walls with others. <– #4538346 why I’m glad to have a house. Oh yeah, also because it’s cheaper rent than what we paid in good ol’ Cali, plus an extra bedroom and about 1,000 square feet. We also have a backyard, so planting a garden is a must… wonder if I can start that as September nears, what exactly is the growing season ’round these parts?
I’m also happy to get back to blogging, what it’s been, about a week? Wait, more? Woah. I may be a bit rusty, but I’m pretty sure it’s just like riding a bike.
So let’s get back on.
Here’s a recipe inspired by my momma. She’s the best. She’s the one who reminded me I don’t want to look like ‘a raccon’ (her words) and it’d be best for us to get more than 2.6 hours of sleep and stop and get a hotel about two nights ago. My face and body sincerely thank her.
So does my tummy, cause this shiz was dank. I’d apologize for not making the tortellini myself, but I doubt the majority of people would dare give a crack at it anyway, and I don’t have my fridge hooked up yet, so yeah…
Slurp up and be merry.
Tomato Tortellini Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients (4-6 servings)
- 2 large shallots, sliced
- 2 garlic cloves, minced
- 1 box chicken stock (about 4 cups)
- 1 28 oz. can whole tomatoes (preferably San Marzano)
- 1 9 oz. container whole wheat tortellini (I used three cheese, but any flavor would work)
- sprinkle sea salt
Heat a large stock pot over medium heat, add the oil, then add the shallots and garlic, saute for 3-5 minutes, stirring occasionally.
Add the chicken stock and canned tomatoes. Heat until it simmers, after about 10 minutes, use a wooden spoon to smash the tomatoes against the side of the pot.
Next add the tortellini and cook for another 10 minutes (or more, according to package).
Season with a sprinkle of salt.
Reduce heat to a simmer and serve, if time allots, allow soup to continue to simmer, until ready to serve.
Garnish with a grate of Parmesan cheese.