“Memories, even your most precious ones, fade surprisingly quickly. But I don’t go along with that. The memories I value most, I don’t ever see them fading.” -Kazuo Ishiguro
The house is quiet and still this morning after a week of excitement and celebration. With the smell of bone broth simmering and Norah Jones singing in the background I am remembering special moments from our baby girl’s 1st birthday and holding onto them with the tightest grip. What a whirlwind of all things happy, joyful, warm and lovely we have been blessed with by her precious life, and are grateful for each of you that have played a remarkable role in our lives. Here are some of my favorite snapshots from Nora’s birthday weekend for those of you who couldn’t be here or for those who just simply want to remember. Be infectious with kindness and generosity this week, and make a big pot of our favorite tomato soup for loved ones and strangers alike.
Beautiful photographs taken and edited by my insanely talented sister.
Slightly Adapted Version of NYT Tomato Soup
Serves 6 to 8 hearty bowls
- ½ pound butter
- 1 pound onions about 3 medium, cut into 1/4-inch dice
- 3 celery stalks, diced
- ½ cup all-purpose flour
- 4 28-ounce cans diced tomatoes
- 1 ¼ cups chicken broth
- ¼ cup sugar
- 1 tablespoon kosher salt
- ¾ teaspoon pepper
- ¾ cup half-and-half
- 2 tablespoons honey
- In a large pot, melt the butter over medium-low heat. Add onions and celery, cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, chicken broth, sugar, salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
P.S. What books are you loving right now? I’m currently reading ‘My Life in France’ and I’m just a little obsessed. 😉