Well it's officially fall. The past few days have been a whirlwind of client meetings, school field trips, flu shots and closets switches. Throw in some last minute cello bag and bow tying, Baby C's first haircut and prepping for this week and I missed the first official day of fall, or maybe it was our super muggy weather here in D.C.!
Well tomorrow kicks off the holiday trunk show season for the Grove with Rock, Paper, Cocktails! If you are in the D.C. area please come on by for a fun event for a great cause! I promise I will blog photos of our booth.
Tonight I had promised Mini K we would make dinner together...she wanted pasta, her father wanted soup...so we compromised. I must admit it turned out pretty good!
We made Cheese Ravioli Soup
Our ingredients, or the cast of characters as Pioneer Woman calls them were:
1 tablespoon (or so) extra-virgin olive oil
1 medium onion diced
1 green bell pepper diced
3 large carrots diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 28oz can of crushed tomatoes (we used the garlic fire roasted because that is what was in the pantry!)
16oz of chicken broth (or half of one of those boxes from Trader Joe's)
1 1/2 cups HOT water
chopped basil from Mini K's herb garden
1 package of Wegman's fresh 3 cheese mini ravioli
We heated the oil in our Dutch oven and added in the onions, garlic, carrots and green pepper. After a few minutes we added in the broth, crushed tomatoes, hot water, red pepper flakes and basil and left it alone until it was at a rolling boil. We added the ravioli and let it cook for 4 minutes then turned the burner down to low.
We added th cheese to the bowls for as Mini K called it, her presentation. Since she was the chef, the side dishes were cheese crackers and cucumbers without skin.
We had a lot of fun and now I am off to watch the Good Wife before my alarm wakes me up for a 4 mile run!
What did you do this weekend?