Saturday, April 26, 2008
Thursday, April 17, 2008
Monday, April 14, 2008
Pioneer in Physics
John Archibald Wheeler - 1911 to 2008
http://www.badastronomy.com/bablog/2008/04/13/john-archibald-wheeler-1911-2008/
http://cosmicvariance.com/2008/04/13/goodbye/
http://www.badastronomy.com/bablog/2008/04/13/john-archibald-wheeler-1911-2008/
http://cosmicvariance.com/2008/04/13/goodbye/
Saturday, April 12, 2008
Happy Birthday Robin!
The trees in our yard have just started to come out. It's always prettiest between Robin and Lynn's birthdays.
Here's an old picture with them in full bloom:
Monday, April 07, 2008
Tomato-Basil Soup
I made this recipe a couple of days ago and thought it quite good.
Tomato-Basil Soup
4 cups Canned Crushed Tomatoes
2 cups Tomato Juice
2 cups Chicken Stock
1 teaspoon Dried Thyme
2 Bay Leaves
2 cloves Garlic, minced fine
1/3 cup Fresh Basil Leaves, chopped
1 cup Half and half
1/4 cup Unsalted butter, softened
Salt and Pepper, to taste
Garnish:
Sour Cream
4 tablespoons Fresh Basil, chopped
4 tablespoons Fresh Parsley, chopped
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves, and garlic in a large saucepan and simmer for 15 minutes. Remove bay leaves. In a food processor, combine tomato mixture and chopped basil in several small batches and process until smooth. Return blended mixture to saucepan over low hear. Stir in half-and-half and butter, season with salt and pepper. Continue stirring over low heat until soup is heated through. Ladle into bowls. Add a dollop of sour cream and 1 tablespoon basil-parsley garnish to each bowl and serve.
Tomato-Basil Soup
4 cups Canned Crushed Tomatoes
2 cups Tomato Juice
2 cups Chicken Stock
1 teaspoon Dried Thyme
2 Bay Leaves
2 cloves Garlic, minced fine
1/3 cup Fresh Basil Leaves, chopped
1 cup Half and half
1/4 cup Unsalted butter, softened
Salt and Pepper, to taste
Garnish:
Sour Cream
4 tablespoons Fresh Basil, chopped
4 tablespoons Fresh Parsley, chopped
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves, and garlic in a large saucepan and simmer for 15 minutes. Remove bay leaves. In a food processor, combine tomato mixture and chopped basil in several small batches and process until smooth. Return blended mixture to saucepan over low hear. Stir in half-and-half and butter, season with salt and pepper. Continue stirring over low heat until soup is heated through. Ladle into bowls. Add a dollop of sour cream and 1 tablespoon basil-parsley garnish to each bowl and serve.