With the snow and especially the wind today, we were chilled to the bone.
Even suited up with hats, gloves and snow pants, it was going to take more than peppermint tea and hot cocoa to warm us up.
We started off with a loaf of banana bread…chocolate chips and butterscotch chips thrown in for good measure (the kids’ idea).
But it was tonight’s version of our tortilla soup recipe that really warmed us up.
We kept pretty close to the recipe, except I kicked it up a notch with the peppers.
I used a medley of roasted CSA poblanos that I had frozen, roasted mild green peppers (also from our CSA and frozen from this summer’s harvest), and a serrano and jalapeno I tossed into the oven to roast tonight.
I knew the soup would have an extra bite after tasting the blended peppers, a rich mix of hot, earthy and sweet.
There’s no underestimating the importance of having fresh fried tortilla strips for topping…and a handful of rough chopped cilantro.
All this came together nicely tonight. Now I’m warm.
Virtual Farmgirl 