I just finished my last tax return. I volunteer to do taxes for free through VITA - a very good place to get free taxes done. We spend a lot of hours training and taking tests so we will do your taxes correctly.
This is my son Christopher trying to exercise while baby minding. Chris's wife Melanie works from home so Monday through Friday Chris arrives with the boys at 9:00 AM and they stay till six.
Sometimes he leaves them with me. I love them dearly, but I treasure my alone time. I find it's hard to get much done with two small children in the house. Sometimes I don't even try.
What did I do professionally in the last week? Yay. Something,
I signed two illustrator contracts for picture books which will be published by Guardian Angel Publishing,
I got word that Joel Coen's The Tragedy of Macbeth was resuming filming toward the end of July. Today I attended a two-hour Zoom meeting on COVID safety protocols for the cast and crew. I am confident they are making our work environment as safe as possible and I can't wait to get back to work.
Among other things you have to have two negative COVID tests before you can come onto the Warner Brother lot. While working, the actors and crew will be tested once a day.
Other than that I read comfort books - rereads only. I answered some emails and worked on a jigsaw puzzle.
I made my favorite soup. Walter and I made Vegan Chocolate Chip Cookies. Twice.
What did you do that comforted your soul this week?
My gift to you - two very good recipes.
Silky Gingered Zucchini Soup
Prep 10 min | Cook 60 min | Serves 4-6 | Whole30
compliant
Ingredients:
1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1/4 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper (if you’re not on AIP)
4 medium zucchini, about 2 pounds, chopped*
4 cups high-quality chicken broth or Vegetable broth, if you are going Vegan
1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1/4 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper (if you’re not on AIP)
4 medium zucchini, about 2 pounds, chopped*
4 cups high-quality chicken broth or Vegetable broth, if you are going Vegan
*You
can cut the zucchini however you like; see photo below for the safest way.
Directions:
1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.
1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.
2.
Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook
’til beginning to soften, about 5 minutes.
3.
Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini
cook 45 to 60 minutes until it’s very soft.
4.
VERY carefully, purée the zucchini and broth in a blender or food processor, or
with an immersion blender. If you’re using a blender, work in batches, filling
the canister only halfway and holding a towel over the lid while you purée. Eat
immediately, or store in a covered container in the fridge.
Tasty garnishes: My favorite right now is dried or fresh chopped chives.
The green tops of scallions are also yummy. You would not be remiss if you
drizzled a little sesame oil across the top (but only if you’re not on the
AIP).
Vegan Chocolate Chip Cookies from Sue and Walter.
·
½ cup sugar
·
¾ cup dark brown
sugar, packed
·
1 teaspoon salt
·
½ cup refined
coconut oil, melted
·
2 Tablespoons Molasses
·
2 Tablespoons non-dairy
milk
·
1
teaspoon vanilla extract
·
1 ½ cups flour
·
½ teaspoon baking
soda
·
8 oz vegan
semi-sweet chocolate, chunks
Preparation
- In a large bowl, whisk together
the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and
vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking
soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks
evenly.
- Chill the dough for at least 30
minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice
cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at
least 2 inches of space between cookies and the edges of the pan so
cookies can spread evenly.
- Bake for 12-15 minutes, or
until cookies just begin to brown.
- Cool completely.
- Enjoy!
