yummy in my tummy...

is what I was saying when I made and then ate this broccoli soup. It's so simple only 3 yes 3 ingredients. I did add a couple extra to pump it up alittle. I added a pinch of cumin and cayanne pepper and then of course some salt and pepper. I then added croutons and sharp cheddar chesse to the top, it was truly heaven in a bowl. The color is also quite jazzy that alone made me want to make this.



you can find this receipe by Gourmantine

Anything Can Be Art

Look like my title says, anything can be art. Art is what YOU think it is,it's like the saying "beauty is in the eye of the beholder." Well to me art is too. I don't believe because art is in a museum that it's art. I believe the way my mom mows the grass in less then 2.5 hours and plans out every vacation to a tee is an art...but you don't. I also believe that poop in a can is art, and yes its been done (look up Piero Manzoni), the cans actually started exploding. Priceless!

Today however I'm going to show you some magnificent works of art. Some are easily agreeable some not so much. But over the last couple of days of collecting and perusing I've started to think. Would my mom think this was art? Would she look at this and be inspired? Thus my conclusion and title ANYTHING can be art. Get your jazz hands ready.























So what do you think? What's art and what's not?

Random

Today I figured I share with you somethings that I love. It's nothing specific just some RANDOM! I'll give you some recipes some patterns maybe some pictures and yes in deed some lovely design. Here you go!







French Onion Soup AMAZING!

Ingredients:
• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Directions:
• Melt the stick of butter in a large pot over medium heat.
• Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
• Discard the bay leaves and thyme sprigs.
• Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste,with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.

ENJOY