I'm so behind on my blog posting, which saddens me as I'm sure it saddens you. Lots of things are happening and I'm slowly settling into a new summer routine.
At the beginning of summer, the month of June, I kept an uber-lazy schedule. Wake up whenever (which usually was still early-ish since I'm not much of a late sleeper), watch the Ellen Degeneres Show, check Facebook, read food blogs, blog, eat (and eat and eat), bake (some days), attempt my summer reading, ... and other lazy activities followed by possible plans with friends for the evening. Nothing real structured here people.
So after the crazy spurt of vacationing in early July, I've come back with somewhat of a scheduled summer.
6:45- Wake up and sleepily get ready for volleyball
7:05- Leave house for YMCA
7:30- Volleyball practice starts
9:30- Leave YMCA for home
OR (most days as of late)
9:30- Leave YMCA to go babysit at my aunt's
10:00- If at home, watch Ellen and eat breakfast
-If babysitting, watch shows on Hulu and eat breakfast
11:00- 3:00- Blog, read blogs, Facebook, settle disputes among little cousins and their neighborhood friends, BAKE
3:00 or 4:00- Return home and relax for a bit. Read.
6:00- Plans with friends or nap time.
9:00- Read a bit and SLEEP. Waking up super early makes me especially tired.
Then throw in college visits, random Student Ambassador events (a society which I am the president of), and other stufffff.
So in spite of all this free time or lack there of, here are some unappetizing photos I took of a soup that was actually rather delicious. I would liken it to that mushroom soup you get at the beginning of your 50 course meal you receive at any Japanese steak house or place where they cook your food in front of you. However, this isn't that. It is zucchini, with a good deal of mushrooms mind you, and flavorful onions, that isn't anything over the top, but simply delicious if you happen to have extra zucchini lying around. It can be made in a snap to. It's mostly all ingredients you should have on hand anyway.
Garden Zucchini Bisque
from Land O Lakes: Treasury of Country Recipes
Ingredients:2 tbsp butter
2 c sliced zucchini (1/8' thick)
1 c mushroom (1/4' thick)
1/2 c onion chopped
1/4 c chopped parsley
3 tbsp butter
3 tbsp all-purpose flour
10 3/4 oz chicken broth3/4 c whipping cream
pinch of pepper
In a 3 quart saucepan, melt 2 tbsp butter; add zucchini, mushrooms, onion, and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 mins). Meanwhile, in a 2 quart saucepan melt 3 tbsp butter over medium heat; stir in flour until smooth and bubbly (1 min). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through (5 to 6 mins, I let mine go a little longer).
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