I'm Off

I won't be posting for awhile. I'm taking my girls to England for a month to meet my family. My mom is already there, and we will be staying with my aunt. I'll be taking lots of pictures and posting when I can but I'm not making any promises. I'm not sure what my aunt's internet scene is over there but I'm sure I can find a hip (or nerdy) internet cafe to communicate with you all. I hear they have the internet on computers now in the UK.

It is said, mainly by my mom, that my aunt Sara makes the best pie crust in town. I've never been a huge pie lover until Jess started baking pies. I think he is the best pie maker this side of the Atlantic. My mom is always trying to set up a pie competition between him and my aunt, but neither of them seem particularly interested. Maybe my mom has a secret fantasy to be the best pie tasting judge of all time. Perhaps at her age she feels that dream will only be realized by forcing family members to compete in the kitchen. She'll only be satisfied until one person is left humiliated and crying on the kitchen floor amongst piles of second place pie dough. Or maybe my mom is just trying to make conversation by engaging people with a common interest. It's a toss up, I could believe either one.

That being said I will try and ply Aunt Sara's pie crust recipe from her. No forms of manipulation are below me, but I'm pretty sure she'll just tell me if I ask nicely. So look forward to pie and scones in blog future, and wish me all the best parenting luck when I fly solo with my three little girls. Gravol may be my new best friend.

Roasted Tomato and Corn Soup
from Bonnie Stern's Heart Smart

12 to 15 plum tomatoes, halved and seeded
2 onions, cut into 1/2 inch slices
3 ears of corn, husked
1 tbsp of olive oil
4 cloves of garlic, finely chopped
1 tbsp chipotle puree
4 cups chicken or vegetable stock
1 tbsp balsamic vinegar
salt and pepper to taste
1/4 cup shredded fresh basil

Grill tomatoes and onions on BBQ until each side is soft and brown. Grill corn until browned turning to cook all sides. Remove and cut kernels off of corn and set aside. Heat oil on medium heat, add garlic and cook for a few minutes. Add chipotle and tomatoes, stir and cook until hot. Add stock and bring to a boil. Reduce and simmer for about 15 minutes. Puree soup, and return to heat. Add onions and corn and cook for 5 minutes. Add vinegar and season with salt and pepper. Garnish with basil and serve.

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