We are going through a slight refreshing of the graphics here. Something about New Year's resolutions and joining a fitness/cultural club. Image makeover. That kind of stuff. (I must have done a solid four minutes — not a typo — on the elliptical climber this morning, and my hair started sweating.)
Plus, I was getting very fed up by the gremlins I had inadvertently introduced to my header code, every time I changed banners.
So, back to square one, more or less.
I apologize to everyone on my blogroll; you were sacrificed to cyber-oblivion, but I will rebuild a list soon.
OK, enough technical faking it. Here's that tomato soup I dreamed of yesterday, and doesn't it look lovely with the type colors I've chosen for the blog?
You should really try this; it's easy and a midwinter miracle in your mouth. (Uh, you did freeze up some roasted tomatoes last summer, didn't you? If not, grab a can of the best tomatoes you know of.)
Proportions are Up To You. I started with about a cup and a half of tomato sauce (note: completely unflavored except for a drizzle of olive oil). Added it to a petite mince of onion and celery (about two teaspoons of each) that had softened in butter over low heat for five minutes, and had a spoonful of flour (about as much as the butter you used) stirred in. Dumped, oh, maybe a cup of decent chicken broth in. Heated for about 10 minutes, correcting seasonings (a minuscule pinch of habanero powder was nice). And finally, smoothed with a big glug of heavy cream, rewarmed, and served with a tiny sprinkling of fresh rosemary flowers.