Cheeseburger Chowder

Looking back on my life over the past ten years, I realize that I have changed in one, very distinct way.  I'm not referring to the obvious changes like an increase in wrinkles, a prominence of gray hair suddenly sprouting on the temples (actually that's Paul, not me...but my day is coming!), an inability to sleep for more than two hours at a time without being awoken by a hungry little midget, or being the not-so-proud owner of a large, non-sexy vehicle that can cram as many human beings inside as possible without being a city bus. What I want to talk about today is why, ten years ago, I never once would have considered serving something called Cheeseburger Chowder for dinner.

Ten years ago, I was a complete food snob. This was mostly because I didn't have any children and had loads of time to plan, execute, shop for, and make all kinds of gourmet recipes. Risotto, chicken Milanese, fresh french baguettes, fresh pasta, homemade sushi...all of these wonderful dishes were made in my tiny apartment kitchen! It was great actually because it was during that time that I learned how to cook and I am so very grateful that I had that brief time without picky little eaters to really develop my skills as a cook and baker so that, ten years later, I could retire and rely on boxed macaroni and cheese, frozen pizza, and hot dogs.

Because, dear readers, that is where my life is right now.

I might spend hours preparing a meal, only to serve it and then proceed to eat it myself while hearing the groans, wails, and protests from the little minions I helped create as they question my rationale behind serving them this swill! This has been such a frustrating experience that I actually cave on days where I am feeling the most vulnerable and weak and unable to take the taunting my children give me each time I try to feed them something delicious, nutritious, and homemade, and I actually give them what they want - the hot dogs, the macaroni and cheese, the frozen pizza.

The events of the following Calvin and Hobbes comic strip are a daily occurrence.

But I know that this is a really short phase in life, for soon my kids will grow up and their taste buds will grow along with them. We can have sushi later. We can eat risotto later. But for now, while they are little, I have to serve things that might tickle their palate while still being approachable to them. That's where this Cheeseburger Chowder comes in. Matthew spied a recipe for it and the name is what caught his eye. The recipe had the word "cheeseburger" in the title. To his little 9-year-old mind, of course it had to be delicious! Emma and Lucy were also equally intrigued, for they too would include cheeseburgers in their small list of foods that they will actually eat without complaint. As I said before, ten years ago I never would have even thought twice about making a recipe for something called Cheeseburger Chowder, but since my kids were actually asking for something different, I practically sprinted to the store to find the ingredients to make this for them. A mother's love knows no bounds.

And you know what? Shame on my snobby, 10-years-younger self, for Cheeseburger Chowder really is something delicious, comforting, and wonderful. No sashimi-grade fish, imported ingredients, or fancy, expensive seasonings that can't be found at a typical grocery store. This is American comfort food. Paul reveled in this soup, for it contains everything he loves - meat, cheese, and potatoes. He complimented me on it no less than four times while eating it. I should note that all the kids ate it as well, without complaint, although Lucy was disappointed that it did not contain any pickles (to her that vinegary condiment is essential to any decent cheeseburger). 

So break out the ground beef, cheese, and potatoes and make yourself a piping hot bowl of Cheeseburger Chowder. The most important part of our jobs as personal chefs to these little ones is that they do eat and that the food they eat isn't too terribly awful for them. This meal does just that...it's nothing fancy, but it certainly makes a good, homemade meal.

Cheeseburger Chowder

1 pound ground beef
1 teaspoon garlic salt
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups shredded cheddar cheese, plus extra for serving
1½ cups milk
¾ teaspoon salt
½ teaspoon pepper
1/4 cup heavy cream (optional)

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 tablespoon butter and add onion, shredded carrots, parsley flakes, and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Stir in the heavy cream, if using. Taste and adjust seasonings as necessary. Serve, passing extra cheese to sprinkle on top.

Carrot-Ginger Soup

We have had four days in a row with temperatures soaring above 80 degrees. It's been beautiful, gorgeous Summer-ish weather. And of course now is the perfect time to post a soup recipe on this here blog!

Okay, in reality, I know that it is not AT ALL soup weather, but I happened to have a gazillion carrots lying at the bottom of my fridge (I buy them in 10 pound bags from the farmer's market) and a ton of ginger leftover from our latest Indian-themed dinner. Waste not, want not...the only option was to make a delicious Carrot-Ginger soup.

This recipe makes a ton of soup. Perfect for an easy, quick dinner the next evening! Easy meals means more time to snuggle with Baby Emma!

This is one soup that I will gladly eat year-round. It is slightly sweet from the carrots and coconut milk with a mild amount of spice from the addition of cayenne, curry, and ginger. It is warm, comforting, and has a wonderfully smooth texture thanks to a little bit of time in the blender. It's great eaten straight with a dollop of sour cream or spooned over a piping-hot helping of jasmine rice. This is one of my all-time favorite soups!

Carrot-Ginger Soup


2 tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
3 cloves garlic, minced
2 tablespoons grated fresh ginger
2 teaspoons yellow curry powder
1/2 teaspoon cayenne
1 canned coconut milk, well shaken
Salt and white pepper
Sour cream or yogurt, for serving
Hot Rice (optional)

Melt butter in large dutch oven over medium-high heat. Add onion and cook, stirring often, until translucent. Add the carrots, ginger, and garlic and stir for 30 seconds or until fragrant. Slowly pour in the chicken broth and stir. Bring to a boil and then cover, reduce heat, and simmer for 20-30 minutes, or until the carrots are tender.

Working in batches, puree the soup in a blender. Be careful to hold the top down because the steam could cause an explosion! Return the pureed soup to the pot and add salt and pepper to taste. Add the coconut milk and gently warm the soup over medium-low heat. Serve with a dollop of sour cream or yogurt. If desired, spoon over hot cooked rice.

Zuppa Toscana

With all this chilly weather we have been having, there can never be too many bowls filled to the brim with warm, comforting soup.  At least that's my excuse for sharing yet another delicious soup recipe.  And another restaurant favorite.

Everyone and their mother has probably dined at that certain ubiquitous Italian chain restaurant famous for their unlimited soup, salad, and bread sticks lunch.  To most people, the menu at this particular chain features some fairly mediocre Italian food (well, everyone except Marilyn Haggerty) - nothing horrible, but certainly nothing too impressive or spectacular.

However, there is one soup that I love eating whenever I happen to dine there: the Zuppa Toscana.  My Mom and I like to fill up on soup and salad when we go out together for lunch, and though the restaurant offers 4-5 other varieties of soup, I find myself ordering bowl after bowl of this awesome sausage and potato soup.  It is so simple, yet so satisfying and warming.  There are a ton of copycat recipes available on the internet for this soup (apparently I am not the only one who things it is awesome!) but this is the version I like best.  The original recipe calls for the addition of bacon, but I find it unnecessary because the bacon flavor really gets overwhelmed by the sausage.  Plus, I really do not see the need to incorporate two types of fatty pork into one dish.

This recipe makes a lot of soup!  Which really is great because you will go back for bowl after bowl!

Zuppa Toscana
Inspired by Olive Garden


1 pound hot Italian sausage, casings removed
1/2 teaspoon crushed red pepper
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
3-4 medium potatoes, peeled and thinly sliced
1 cup half-and-half or cream
1/4 bunch kale, coarsley chopped
Salt and Pepper to taste


Cook the Italian sausage, red pepper flakes, and a couple tablespoons of water in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, about 10-15 minutes. Drain and set aside.

Add the onions and garlic the the same Dutch oven and cook until onions are soft and translucent, about 5 minutes.  Pour the chicken broth into the Dutch oven with the onion mixture, scraping the bottom of the pan with a wooden spoon. Bring to a boil over high heat. Add the potatoes, and continue to simmer/boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the half-n-half or cream and the cooked sausage; heat through. Adjust seasonings to taste.  Mix the kale into the soup just before serving.

Chicken Tortilla Soup

Have you ever eaten something at a restaurant that was so delicious and satisfying that you wished you could have the recipe so you could make it at home?  This has happened to Paul and I several times.  From a coconut layer cake at a simple family-owned restaurant in Indiana to a jasmine tea-wrapped pork tenderloin from a tapas bar in Pennsylvania, we have been served some amazing dishes that have tickled our taste buds and left us longing for more.  Most people probably briefly mourn the fact that they will not be able to replicate these flavors at home, but then get over it and go on with their lives.

Not me.  If a particular dish really strikes me, I have never hesitated to ask the chef of the restaurant for the recipe.  Surprisingly, I have rarely been shot down.  The first time I requested a recipe, the chef copied down my email address on the back of an order ticket and stuck it in his back pocket before heading back into the kitchen.  I assumed that I would never hear from him again.  However, the next morning he emailed the recipe in its entirety.  Most of the time, they are simply flattered that I enjoyed the dish so much that they are more than happy to share.

That is exactly how I obtained this soup recipe.  I tried it while out to dinner at one of our favorite local restaurants and the chef happily passed the recipe along to me!  Now, I know there are probably a million different recipes out there for chicken tortilla soup, but this one is truly fantastic.  Fresh vegetables are simmered with mexican herbs before being pureed with some Pepperjack cheese to a smooth consistency.  Roasted, shredded chicken is then added and the entire mixture is gently reheated before being spooned into bowls and topped with sour cream, green onions, avocado, salsa, cheese, and more tortilla chips (or nothing at all as it is delicious on its own!).  This is a fantastic, full-bodied soup that I could eat for breakfast, lunch, and dinner (and I usually spend a week doing just that if I make the full batch since it feeds an army!).  Perfect for a chilly evening!

Chicken Tortilla Soup
from my Chef Buddy


2 Tablespoons vegetable oil
1 1/2 cups diced yellow onions
1 1/2 cups chopped, peeled carrots
1 1/2 cups chopped celery
1 1/2 cups chopped red bell pepper
1/4 cup chopped garlic
6 cups rough chopped fresh tomatoes (do NOT substitute canned)
1 Tablespoon ground cumin
1 teaspoon dried oregano
1 Tablespoon salt
1/4 cup chopped fresh cilantro
10 cups chicken stock
2 cups crushed tortilla chips
1 1/2 cups shredded Pepper Jack Cheese
2 cups roasted, shredded chicken


Heat vegetable oil in dutch oven over medium high heat and add vegetables.  Saute until tender, stirring frequently.

Add the tomatoes, seasonings and chicken stock.  Bring to a simmer and let cook down for at least 20 minutes on medium heat.  I like to let it simmer for about 1 hour to develop flavor.

Add the broken tortilla pieces and simmer for 10 more minutes, stirring frequently.

Remove the pot from the heat and blend the soup in batches until mixture is smooth, adding a handful of cheese to each batch and before pureeing until smooth.  Return the soup to the pot and gently fold in the roasted chicken.  Gently reheat the entire mixture over medium-low heat.

Spoon into bowls and finish with your favorite toppings!

Split Pea and Ham Soup

Matthew is normally excellent while running errands.  And I mean excellent.  I have a blast bringing him with me to different stores and shopping for various items, be they groceries, clothes, or housewares (his personal favorite).  However, this week an alligator on a leash would have been a better shopping companion then my maniacal child.  You know the behavior is bad when no less than four complete strangers feel the need to approach me with the following reassuring words of wisdom: "this phase will pass."

Well, it better pass or I might be pawning him off.

For example, I needed to make a quick run to a furniture store to pick up a stepping stool so Matthew can reach the sink to wash his hands.  It is getting more and more difficult for me to lift him and he is really anxious to reach the sink on his own.  Anyway, after he refused to eat his lunch, I packed him up and drove up to the store.  As we began making our way around, Matthew suddenly began complaining that he was hungry.  He was mysteriously too hungry to take a bite of his lunch just five minutes earlier (so full, in fact, that he felt the need to adequately express this point by trying to throw his entire plate of food off the table) but now, right in the middle of this quick little errand, he was suddenly STARVING.  I just shushed him and continued to the section where the cheap chairs and stools are.  Matthew continued to grumble along beside me, dragging his feet and making it very clear that he was not happy.

Anyway, I let go of his hand for about two minutes to inspect one of the stools.  When I look up, he has vanished and I immediately go into that typical Mom panic where you envision your child featured in the morning news headline for an abduction case.  I frantically began looking around and soon spotted my mischievous toddler sitting at one of the dining room table displays.  And what, pray tell, attracted him to that particular display?  The bowl of sparkling fake fruit adorning the center of the table.  Matthew had climbed up, pulled the bowl towards him, and proceeded to take a bite out of every single piece of fruit.  Each bite resulted in the disappointing taste of plastic, so he moved on to try the other fruit...I can just envision his little mind working: "perhaps this banana will taste better than those nasty grapes."

His rampage left each piece of fruit with a prominently displayed Matthew-sized bite mark.  And he had accomplished all this in under two minutes.

In the end, we did not leave the store with the step-stool I wanted.  However, we are the proud owners of an entire bag of bitten fruit.

On top of all this mania, the weather has been cold, rainy, overcast, and dreary.  The perfect weather for headaches.  We had a couple days in the 80s just two weeks ago and now we are barely edging our way into the 60s.  This type of weather calls for a warm bowl of soup.  And that is pretty much all we have been eating lately.

Split Pea and Ham Soup is one of Paul's favorites.  We typically make it using the leftovers from our holiday ham around Christmastime.  However, Paul has been craving it lately and so I whipped up a batch using a ham steak and it turned out divine.  Topped with buttered croutons (a must) and a good drizzle of aged balsamic vinegar (even more a must!), this is a comforting, hearty meal.

Split Pea and Ham Soup
adapted from Cook's Illustrated


2 tablespoons unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
1/2 teaspoon salt
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon (about 4 ounces)
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme
2 bay leaves
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
Salt and Pepper to taste
Buttery Croutons (recipe below)
Balsamic Vinegar (for serving)


Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt.  Cook, stirring frequently, until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery.  Continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper.  Ladle into individual bowls, drizzle with balsamic vinegar, and top with buttery croutons.

Buttery Croutons
adapted lightly from Cook's Illustrated


3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices high-quality sandwich bread (or whatever you have!), cut into 1/2-inch cubes (about 2 cups)
Table salt and Pepper

Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel-lined plate and season with salt and pepper to taste.

White Chicken Chili

Happy belated Valentine's Day!

Valentine's Day, in addition to being the national holiday dedicated to love, is also the anniversary of the day that a cocky yet sheepish 19-year-old Paul picked up a dozen roses and headed over to my dorm room to ask me to be his girlfriend. He wrote me the cutest little poem declaring his affection inside a Snoopy-themed card. According to his college roommate, he worked for hours writing that poem for me. He was no Robert Frost (I think one of the exact lines was "I think you're divine/will you be mine/my valentine") but it worked and we have been a splendid pair ever since.

Before he left for work in the morning, Paul surprised me with a beautiful potted rose plant!

I may not have the greenest of thumbs (Ok....I kill everything I touch), but I do love flowers. Even if they do end up looking like this....

Of course, we had a special valentine waiting for Matthew when he woke up Valentine's Day morning...

...He was thrilled and, even though the chocolates have long since been devoured, he insists that his animal crackers and other portable snacks be placed inside the puppy box.

Paul and I had a date last night that almost did not happen. The sushi restaurant that Paul had made reservations at a month ahead of time informed us that they planned on seating us at a hibachi table, where we could enjoy our cold sushi in front of 6 other couples all ordering and watching the hibachi show.

No, thank you.

We really had been looking forward to a quiet, intimate evening out where we could eat and speak to one another without interruption from our little blonde terror.

Luckily, Paul found a last minute (literally, five minutes before our babysitter showed up) reservation for us at another sushi restaurant. Unfortunately, it meant we would not be eating until 9:00pm. However, we took advantage of the opportunity to go see a movie. It was the first time we had been to a movie theater since before Matthew was born. We originally had wanted to see Star Wars 3D but Paul wanted to see something a little more in the spirit of Valentine's Day. So, we settled for The Vow. He REALLY had to talk me into going to see that one. I am not a Rachel McAdams fan (I kind of loathe her, actually) and from what I saw of the trailer, I was afraid it was going to be another super cheesy Nicholas Sparks movie. However, I was pleasantly surprised by how much I enjoyed the film. Plus, it was nice to sit in a dark theater and enjoy just holding Paul's hand (again...uninterrupted!) for two hours.

And the sushi? It was worth the wait. The spicy lobster roll is a new favorite.

While we were out, one of Paul's co-workers and his future wife agreed to babysit Matthew for the evening. They are the ones who usually watch him when we go out and they never let us compensate them. I am so grateful to them that the least I can do is have a decent meal prepared for them. I made a White Chicken Chili and had it prepared with a side of chips and salsa and some heart-shaped chocolate dipped Rice Krispies Treats. The chili is a variation on a family favorite that my Mom prepared while I was still living at home. It is not as heavy as a traditional beef chili, but just as warming and soulful. Plus, it is a quick, easy, and cheap meal! Instead of roasting your own peppers, you can use a couple cans of green chilies or jalapenos. Just watch out...it can get spicy!

White Chicken Chili

Serves 4-6

1 Anaheim pepper

1 Poblano pepper

1 jalapeno pepper, finely minced

1 tablespoon vegetable or canola oil

1 large onion, diced

3 large garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon oregano

1 teaspoon chili powder

1 teaspoon cayenne (or less if you do not want it too hot)

4 cups chicken broth

3 cups cooked, shredded chicken*

3 cans Cannellini or Great Northern beans

Shredded Monterey Jack Cheese

Sour Cream

Chopped fresh cilantro

Roast the Anaheim and Poblano peppers under a broiler until the skins are blackened, turning often. I actually like to use my gas stovetop. I just let them hang out on the burner, turning every so often with a set of barbecue tongs until done. Once roasted, stick them in a paper bag or a dish with a cover to cool for about 10 minutes. Peel the skins off under running water by lightly rubbing with your hands. Mince and set aside.

Heat the oil in a stockpot over medium heat until shimmering. Add the onion and jalapeno and cook until the onion is translucent, about five minutes. Add the roasted peppers, garlic, and spices and let cook/stir until fragrant, about 1 minute more. Pour in the chicken broth and bring to a simmer. Cover, and let cook for 15-20 minutes. At this point, you could also remove the pot from the heat, let cool to room temperature, and then stick it in the fridge until dinner time.

Add the beans and the chicken and continue to simmer for an additional 10 minutes. Serve with lots of cheese, sour cream, and cilantro!

*I usually take two chicken breast halves, brush them with a little oil, and lightly sprinkle both sides with salt and pepper before roasting them in a 400 degree oven for about 20-25 minutes, or until the internal temperature is 160. Let cool slightly before shredding with two forks or dicing!

We're Back!

We are back from our epic trip to Montana! We had a wonderful time visiting with our family and enjoying the beautiful snow-kissed mountain landscape. Matthew absolutely loved all the attention he received from his aunts, uncles, and grandparents, complete with a birthday celebration this past Saturday. I cannot believe that I did not take more pictures while we were out there. The picture above of Matthew playing at the piano with his Uncle Andrew is the sole image from our camera proving that we did in fact spend a couple weeks in Montana. I really need to get better with the camera.

One of the highlights of the trip was watching an injured bobcat go to town on a severed buffalo head in the backyard while waiting for a couple of guys from the Department of the Conservation of Natural Resources to show up. When their clumsy capture methods caused the bobcat to flee, several of us donned our winter gear and grabbed a couple of guns and a few machetes and headed out in search of the beast ourselves. Sadly, our displays of bravery and bravado were unsuccessful and the cat never returned to finish off the rest of its snack.

It is always difficult to say goodbye to our Montana family, but at least this time our separation will be much shorter than last time. Paul's beautiful younger sister is getting married this summer and we are all very much looking forward to traveling back for the wedding.

When we returned to Erie, the weather was extremely cold, blustery, and snowy. On top of that, we had turned our thermostat down while we were gone and our home was as cold as an iceberg when we arrived. We wore our winter coats inside for most of the day. At least the decision for what to make for dinner was easy - a warm, satisfying soup!

This vegetable soup is quick, simple, and extremely filling. Chopped vegetables are sauteed with a few aromatics before being allowed to simmer in a thyme-scented broth until tender. The soup is then transferred to a blender where it transforms into a creamy bisque-like consistency. With the addition of just a touch of cream and a quick warm-up on the stove top, this soup is a favorite winter dinner around our home. This time around, we topped each serving with some homemade croutons (made from a cubed loaf of Italian Herb Bread that we picked up from our favorite Helena bakery).

Matthew had scrambled eggs. And some of the croutons. I'm starting to get sick of his picky eater stage.

Creamy Vegetable Soup

Adapted slightly from InspiredTaste.net

This soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian version of this soup, replace chicken stock with vegetable stock.

2 tablespoons olive oil

1 pound carrots, peeled, 1/2-inch dice

1 large onion, 1/2-inch dice

4 celery sticks, 1/2-inch dice

3 medium Yukon Gold potatoes, 1/2-inch dice

4 garlic cloves, peeled and halved

3 cups chicken stock

2 bay leaves

3 sprigs fresh thyme (or 1 teaspoon dried thyme)

1/4 cup half-and-half or heavy cream

1/4 teaspoon red pepper flakes

Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.

Add potatoes and garlic halves and cook 5 minutes.

Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork. Remove bay leaves and thyme stems then puree soup using a blender. Be sure to cover the top of your blender with a kitchen towel and hold the lid tightly so you do not end up with any explosions.

Return to your pot and add the cream and red pepper flakes. Gently reheat and adjusts seasoning to taste.

Breaking Stuff in Detroit

The constant gray skies and increasingly dark days are not kind to my attempts at photography. The quality of the pictures from here until March will probably be absolutely rotten. I might as well let Matthew take the pictures...

This week, Paul was sent to a conference held in Northern Detroit. Since he was the only company employee attending this conference, Matthew and I were invited to come along. When we arrived at the hotel, we suddenly realized that the chosen location of our occupancy could not have been any less desirable. The hotel itself was situated among an island of other hotels and business centers with a lone pair of golden arches glimmering in the distance (after all, Ronald McDonald has to insert himself into every picturesque city landscape in America). There was nowhere to go for dinner (unless you REALLY want a McRib - I hear they're back) much less take a stroller out for a walk. The unfortunate realization was that Matthew and I were going to be prisoners of the hotel while Paul was at the conference. At first I was not concerned. There would be plenty for us to do! The hotel had a pool and a pristine fitness area with large, colorful yoga balls and plenty of space to bounce them. Plus, Matthew could jump on the bed to his heart's delight. He would have plenty of entertainment.

Immediately upon our arrival to Detroit, we went to P.F. Chang's for dinner. They are a perfect place to take loud, obnoxious children who like to shred napkins, eat crayons, and issue high-pitch screams without a moment's notice when they are fed up with being strapped in a high chair. The Chinese seem to find this nature not only adorable, but worthy of praise, adulation, and multiple gifts in the form of fortune cookies, which Matthew ferociously squeezed between his chubby little hands until they shattered. He then gently picked through the rubble and extracted the small piece of paper bearing his fortune...and ate it. When I audaciously suggested that he taste the actual cookie portion of the fortune cookie, he shook his head furiously while squealing so loudly that one might have thought I was asking him to eat toad liver. Now that's a discriminating palate.

Overall, we enjoyed an excellent meal and Matthew behaved himself while dunking his chicken tenders in the honey-soy dipping sauce with his practice chopsticks. Paul and I made sure that we had plenty of extra food to box up and put in our fridge at the hotel. Since there were no restaurants within a reasonable distance, we wanted the leftovers to function as lunch for Matthew and I the next day.

At 6:00 AM the next morning, I was awakened by Matthew jumping on the bed next to me while chanting: "Mommy! Mommy! Hi Mommy!" Daylight savings time stinks. Naturally, Paul just pulled his pillow on top of his head and pretended as if he could not hear our chatty little munchkin. I remedied that by picking Matthew up and placing him on our bed where he promptly began, in the immortal words of Dr. Seuss, to "Hop on Pop." Thus, two extremely bedraggled parents took their extremely hyper little boy down to the hotel lobby for a marvelous breakfast buffet where he feasted on scrambled eggs, croissants, sausage, and yogurt. Our son eats like a caveman in the mornings. And I mean that in reference to both his diet and his manners.

Paul then quickly packed up and headed out for his conference, leaving me and Matthew to amuse ourselves in the hotel room. Matthew immediately gravitated towards the mini coffee pot adorning a shelf above the mini-fridge. As I have mentioned before, Matthew has an unnatural obsession with coffeemakers and a small one just his size would could probably keep him entertained for hours. I unplugged it and let him have at it. He promptly began to take it completely apart and then put it back together. Then he filled it with animal crackers. Then he picked up the (glass) carafe and began smacking it against the wall. This made me a little nervous, so I took the carafe portion away from him and hid it behind the television. He did not seem to care and went about playing with the other portion of the coffeemaker.

Since Matthew seemed fairly content, I stepped inside the bathroom for 1 minute to brush my teeth. When I turned off the water faucet, I suddenly heard the sound of glass shattering. I quickly flung open the door and saw Matthew standing on a chair that he had shoved up next to the T.V. stand holding half of the remaining coffee carafe completely surrounded by large pieces of broken glass.

He clearly knew he was in trouble. His eyes were filled with tears and his pouty bottom lip was quivering. I told him not to move and carefully took the piece he was holding from him before picking him up and placing him on the bed. I then reached for the phone to call the front desk only to find that Matthew had unplugged the phone. Marvelous. Once I made the call, management ordered us to clear out of the room so they could thoroughly clean it and ensure that all glass was removed.

The incident put Matthew in a foul mood for the rest of the day. All the activities I had planned to do with him around the hotel fell short. He did NOT want to play with the yoga balls - how stupid when you can clearly have more fun trying to mess with all the weight equipment (we quickly evacuated the exercise room...I could just imagine him dropping something heavy on his little fat foot)! He did NOT want to go for a walk. He did NOT want to eat lunch. How DARE I suggest that he nap! Finally, I just decided that like it or not...he was going for a swim. I squeezed him into his swim trunks and we slid into the swim pool. I was completely expecting him to do his normal scream-wail-flail routine, but instead he sank against me and relaxed. He actually was enjoying the water! We splashed around and had a grand old time.

So despite some shaky beginnings, we had a pretty good time. Maybe we are making some progress in breaking Matthew's fear of water. Keep your fingers crossed for us.

The recipe I wanted to share this time is a soup that I had at an Indian restaurant and absolutely adored. It has a couple interesting ingredients in it but is extremely flavorful, warming, and satisfying. It is a cinch to throw together and may be made up to 3 days in advance (or frozen for a few months). Give it a try for something different!

Mulligatawny Soup

from Entertaining Magazine

4 cloves garlic, 2 peeled and 2 minced

1 piece fresh ginger, peeled and grated to yield 1 1/2 tablespoons

1/4 cup water

3 tablespoons unsalted butter

2 medium onions, chopped

1 teaspoon tomato paste

1/2 cup unsweetened coconut

1 1/2 tablespoons curry powder

1 teaspoon cumin

1/4 teaspoon cayenne

1/4 cup all-purpose flour

7 cups chicken broth

2 medium carrots, peeled and chopped

1 celery rib, chopped

1 medium, ripe banana

Plain yogurt and chopped fresh cilantro for garnish

In a blender, puree the 2 whole cloves of garlic, 2 teaspoons of ginger, and the water until smooth. Set aside it aside for a bit - do not remove from the blender. You're going to need it later!

Heat the butter in a dutch oven over medium heat until foaming. Add the onion and tomato paste and cook, stirring every once in a while, until the onions are soft and beginning to brown. Stir in the coconut and cook for about 1 minute (or until fragrant). Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour. Stir until combined. While whisking constantly (and vigorously!!), gradually add the chicken broth.

Add the carrots, celery, and banana. Increase the heat to high and bring to a boil. Cover, reduce heat to low, and let the mixture simmer until the veggies are tender (approximately 20 minutes).

Puree the soup in batches in the blender with the ginger and garlic. Be very careful to hold a towel over the top of the blender while working with the hot soup. You don't want an explosion in the kitchen (Paul may have done that while pureeing a potato soup the other day...). Return the pureed soup to the pot and season to taste with salt and pepper. Warm the soup over medium heat.

To serve, ladle the soup into individual bowls with a dollop of yogurt and a sprinkle of cilantro. For a more substantial meal, ladle over hot Basmati rice (seriously delicious!) and serve with some fresh Naan.

Remembering Mackinac

Paul and I visited Mackinac Island for our honeymoon. It was probably the best week of my life: the weather was beautiful, we were surrounded by the deep, blue lake, and the island was covered with a gorgeous medley of trees and shrubbery. We stayed at the Inn at Stonecliffe in their summer home. The room was substantially large with decor reminiscent of the Victorian era. I was especially thrilled to discover that we had a whirpool in our bedroom...no better way to relax!
We basically spent the whole week running, walking, biking, relaxing on the beach, and EATING. There were so many cute, unique restaurants on the island and we had so much fun exploring (or rather tasting) each and every one. One of the most memorable dinners took place at the famous Grand Hotel. The dinner was a flat rate of 75 dollars per person and was served in 5 courses. The first course was a soup of choice, followed by a salad, entree, side dish, and dessert. All the menu items were written in such a flowerly, fancy manner that they might as well have been written in Mayan. I randomly chose one of the soups, recognizing that it had apple in it. What the waiter brought was one of the most refreshingly delicious dishes I have ever tried. It was, in fact, a chilled sweet apple soup, topped with a dollup of cream and candied walnuts. One taste of the soup and I was in heaven....creamy, rich with a light lemon flavor. The candied walnuts helped accent the sweetness of the apples themselves. I let the hubby sneak a spoonful and immediately after tasting he agreed that it was absolutely delicious. He jealously watched me savor every single spoonful as he poked at his boring French Onion Soup (he ordered it only because it was the only thing he recognized on the menu...he's not too into trying new things). The rest of the dinner was delicious but the taste of the Cold Apple Soup continued to haunt my brain...I just had to have it again!
After the honeymoon, I scoured many cookbooks for a recipe to a soup that rivaled the one I had tasted on Mackinac Island. Several versions surfaced, but all failed to be similar...most relied on the addition of spices to boost the flavor of the soup rather than the simple purity of freshly sliced apples and lemon juice. Finally, one recipe in particular surfaced from the Chef2Chef portal. With a few simple additions, the final product was very similar to the soup from the Grand Hotel!

Cold Apple Soup

Serves: 4

4-5 Granny Smith Apples (peeled, cored, and diced into 1/2 inch pieces)

Zest and Juice of 1 Lemon

1/2 c. Sugar (plus more to taste)

3 c. Water

2 T. Flour

2T. Water

1/2 c. white wine

1/2 c. Whipping Cream (chilled)

Thin Apple Slices, Candied Walnuts, and Whipped Cream for Garnish

In a large stockpot, combine apples, lemon juice, lemon zest, sugar, and water. Heat to boiling. Reduce heat and simmer for approximately 15 minutes or until apples are tender. Whisk together the 2 T of Flour with 2 T of water. Add 2 T. of the hot soup liquid and whisk together. Slowly whisk this mixture into the soup misture until it begins to thicken. Add wine. Allow to cook for 5 minutes. Remove from heat and chill until cold (about 4 hours). Stir in cream and pour into chilled bowls. Top with a splay of thin apples slices, sprinkle with candied walnuts, and top off with a very small dollop of whipped cream. Bon Apetite!