Monday, July 13, 2020

How's your week going? Recipe giveaway.

Posted by Susan B James on 11:59:00 PM with No comments
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
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.
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

  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. 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.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!