A: Well it's not dead yet (smile)!
My herb garden has taken off! I might have to find a larger planter to put the basil in - it's growing that well.
I'm not sure if you know me or not - but I usually do not have this kind of success with anything that requires daily water - well, except Henry, but I'll be honest - Adam does most of the feeding Henry...
That said, this is cool to me that I have four herbs right outside my kitchen door to cook with.
The other day I decided to make my personal favorite Tomato Bisque soup for lunch and I actually got to use a bit of my garden.
I've talked about my Tomato bisque recipe before (number 17, if you are wondering!). I absolutely love making this stuff fresh and getting to enjoy it for summer lunches at home. So I thought I would share my recipe - it's not all Wolfgang Puck or anything, it's more my grandma's style of adding things from the fridge until it tastes just right (smile - I learned from the best!).
1 can of Campbell's Tomato Soup
1/2 can of water
1/2 can of milk
2 large tablespoons of sour cream
5-7 fresh Basil leaves finely chopped (this is not necessary, but use it if you have it).
1/4 teaspoon of pepper
1 hand full of shredded mild cheddar cheese
3-4 Tablespoons of Uncle Julio's Mild Hot Sauce
This hot sauce is Texas made and I'm not sure if they even sell it outside of Texas??? If not, a bit of Tabasco will work, but it's truly the Julio's that makes it JUST the way I like it. Sorry, non-Texas readers :(
Mix all of these ingredient together in your soup pan on medium heat on the stove top. I use a whisk to thoroughly mix all of the sour cream and cheese together. Let simmer on stove top for about 10 minutes - whisking every couple of minutes or so.
Ladle into a bowl and add a few croutons and shredded Parmesan cheese (or more cheddar) for topping.
Thanks for dropping by :)