The First Meal

I've never been one to enjoy cleaning. And with LA's black dust, 1920's era bathrooms that never seem to become shiny, and no signs of a dishwasher in sight, things can get a bit hairy here very quickly.

So Ryan typically handles all the work that requires P90X workouts to scrub the tiles clean and make this 90-year-old establishment beam. I get to shell out my orders to the troops in the kitchen.

So, after a few dinners last week consisting of toast and others of cheese and crackers, he politely asked me if I would start providing meals that require more than a few bites to finish.

I obliged.

After hitting the books, taking notes, and testing my skills, I've finally come up with this week's menu to keep us as far from toast as possible.

Day 1:

Simple Tomato Soup
via my rescuing friend, Caro


2 tablespoons unsalted butter
1/2 yellow onion, peeled and coarsely chopped
1 or 2 garlic cloves
1 can (28 ounces) whole peeled tomatoes
1 1/2 cups vegetable stock or water

Melt butter in a medium stockpot over medium heat. Cook onion and garlic until soft and translucent (about 5 minutes). Add tomatoes and vegetable stock and simmer for 10 minutes or until tomatoes begin to fall apart. (I usually start with 1 cup of stock and add the rest after pureeing, because I like the soup to be thicker.) Puree with an immersion blender (or in a blender or food processor).

















A Wiseman Once Said . . . Definitely better than toast!