It’s Been Awhile
I’ve 100% been MIA lately and semi neglected blogging because well, life happened. This month was the kind of month that you look back on saying “we did it” but wouldn’t care to relive if you know what I mean?
Paul was gone most of the month and June was on a whole other level but we made it and we are all still alive and well. June took her first steps while her daddy watched her from a tour bus. It was bittersweet. There’s a constant heart check when Paul is on the road. Reminding myself over and over that even if I don’t see all of the faces from stage coming alive in Jesus, I’ll get to see them someday in Heaven. That God has called me to this life the same way He has called Paul. Wouldn’t it be a shame to sit home and throw myself a pitty party (like I do a lot) for all the dirty work? God reminded me that my work at home is still seen and worth it even if I’m not on a stage or being affirmed publicly. I think that’s super easy for moms to feel. Unseen. But thank GOD that He calls us chosen. Seen. You’re doing an amazing job today and if you need someone to be on your team, I’m 100% on your team. Whether you’re already fully showered ruling the world today or laughing at the thought of that. I’m on your team.
And as a little free gift since you’re killing it at life, I want to share the most amazing tomato soup recipe so you don’t even have to think about dinner tonight. I made this last night paired with some good ol’ grilled cheese sandwiches and it was just what I needed to help fight this cold and cozy up by the Christmas tree!
Creamy Tomato Soup
- 2 tbsp olive oil
- 4 garlic cloves
- 1 large yellow onion, chopped
- 2 (28 oz) cans of peeled tomatoes
- 1 cup chicken stock
- 2 tbsp sugar
- 1/4 cup half & half
- 8 large basil leaves
- 1/4 tsp dried oregano
- kosher salt and pepper to taste
- fresh Asiago and Parmesan
In a large pot, heat olive oil over medium high heat. Add garlic and sauté for 30 seconds. Add onion and cook until translucent (about 8 minutes).
Add tomatoes including juice, chicken stock, and sugar. Bring to a low simmer. Cook uncovered for about 12 minutes until soup is thickened.
Add half & half, basil, oregano, salt and pepper. Add a small handful of cheese to taste.
Pour into a blender and blend until smooth. Serve immediately and top with a little extra cheese if preferred.
Store in the fridge up to five days or freezer for up to three months. ENJOY!!!
Grateful for each of you and all that you carry. Give yourself grace today and bask in His.