It's Tax Time So I Have To Post A Recipe Plus A Link Up Instead Of A Real Post

It's Tax Time here in the Arnaz/Ball house. I'm a little sidetracked trying to get that stuff finished. It's one of the not-so-great bonuses of being self-employed. So I'm short on time and thought I'd share a recipe and some random drivel to tide you over.

One thing you might not know about me is that I've actually been blogging for 5 years. Unfortunately, I sort of sucked at it for most of those years and didn't really know how to connect with the blogging community or readers. My sister and I blogged together, sort of. We lost our data base. Twice. We self-hosted a Wordpress site and THAT was a total nightmare! 

Two good things did come from the experience though. We met a total of 2 really awesome readers who still visit me here. Carrie Rubin, a very famous author and Laurel from A Bubbly Life still stop by and I Love them for that.

The other good thing was that we had some pretty awesome recipes there. 

Food for me is an extension of my love and affection for the people I cook for. It's a universal language worldwide. I've been places where I sit down with strangers, can't speak their language, and I'm STILL be able to communicate with them over a shared meal.

My plan is to bring those recipes and stories over here to My Life As Lucille since, well...I really like to share. And I want to invite you all to link up some of your recipes too. I get bored with the same old meals so it would be awesome to get some new ideas from you all. Karen at Baking In A Tornado has tons of great recipes. Hopefully she'll share. But you don't only have to link up recipes. Just link up your newest post. Because I LOVE you. And I want to see what you're writing about.

{Actual Recipe Starts Here}

This was a recipe we did as part of a guest post back when no one read our other blog. I make it regularly. BEST SOUP EVER. Seriously. The BEST. It’s super easy too. You’d never know how easy it was to make by the taste. I think I can make mine in about 10 minutes now. Obviously, you can tweak it to suit your taste. But I recommend making it this way first. You'll be surprised how yummy it is!

SAVORIES TOMATO BISQUE

Serves 8-10

1 ½ c chopped onion

¾ c butter 2 tsp dill seed

2 ½ tsp dill weed 2 t oregano

1/3 c chopped fresh parsley

1 T salt

1 t pepper

1 c flour

6 c chicken or veggie stock

6 c chopped CANNED tomatoes with juice

1/3 c honey

2 c heavy cream

1. Saute chopped onions in butter until translucent (not brown).

2. Add seasonings and cook over low heat for 1 minute to wilt herbs.

3. Sprinkle flour over onion mixture and stir until all flour is absorbed.

Continue to cook the flour mixture for 1-2 minutes. (Don’t brown the flour like a roux for gumbo.)

4. Whisk while slowly adding chicken stock to avoid lumps.

5. Add tomatoes and juice and bring soup to a boil allowing it to thicken.

6. Blend with immersion blender (optional).

7. Just before serving, stir in honey and cream.

8. Continue to heat on low just until heated through.

 (Don’t allow the soup to boil once honey and cream are added.)

*The original recipe does not call for blending the tomatoes with an

emersion blender, but we like ours smooth. It’s delicious either way.

Happy Tax Season. And to the IRS? I say, Bite me. I'm almost done.