Hubby is out of town (actually he's out of town 2 weeks out of most of each month) I don't really like it. I use to think seriously! Snap out of it! Their husbands deployed for a year or more so stop your complaining. But you know what my days are MY days. And they are hard when he's gone. I won't minimize that. If you don't know, I have four kids, two are teenagers. They're into many sports that take up most of my week mainly sitting on a hard bleachers or sitting in my minivan..... so things get a little overwhelming and I like to treat myself. I ran to my favorite market to grab my favorite gelato, and I noticed this ice cream. I saw that Jeni has ice cream shops in Chicago & I was excited to see that she sells her products in stores too. This was definitely a treat! This ice cream so creamy, you can tell they use the best ingredients they could find. You can actually find who she partners with on her website. I like that I can research a product to find out how it actually made. They don't use synthetic flavors or dyes. It's pure. It's really really good. This flavor was perfectly tasty. Each bite was worth it. I'm excited to try other flavor she offers especially the Juniper & Lemon Curd! New fan here @jenisicecreams !!!
Tomato soup Ingredients:
4 slices thick-cut bacon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
2 (8 oz) BelGioioso Black Truffle Burrata
4-6 oz. sliced mini heirloom tomatoes
In a large saucepan, over medium heat, cook bacon until crisp, about 10 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, cook and stir until mixture becomes dark in color, about 2 to 3 minutes. Add flour, cook and stir until mixture is smooth and well combined, about 2 minutes. Add stock, thyme and bay leaf and tomatoes. Bring to a boil, then reduce heat to medium-low. Cook and stir occasionally until mixture is reduced slightly and thickened, about 35-40 minutes. Remove from heat and working in batches, puree in a blender. Be sure to leave pour spout open and place a towel on top for steam to escape. Divide soup into bowls and allow to cool slightly, about 7-10 minutes before placing burrata in soup. Garnish with basil and sliced mini heirloom tomatoes. #foodrecipe#foodphotography#photooftheday#vegan#tasty#yummy#yumyum#cooking#instagood#instafood#food#foodporn#foodie#foodstagram
Паста с брокколи и креветками. Просто и безумно вкусно. Уже полгода, она является фаворитом среди моих паст. Сочетание, обжаренных с белым вином ароматных креветок, брокколи и сливочно-томатного соуса, поистине великолепно.
Pasta with broccoli and shrimps. Simple and incredibly tasty. For six months, it is a favorite among my pastes. Combination fried with white wine flavored shrimp, broccoli and creamy tomato sauce, really great.
Made these baked eggs with smoked salmon and chives for breakfast this morning for the family. They're easy enough to do during the week yet fancy enough for weekend brunch with friends. And they're oh so yummy. Recipe link in bio.