Creamy Strawberry Soup- Vegan and Gluten Free

I'm addicted to this light delicious chilled soup that I've been enjoying in this hot humid weather. I know there are many people who just can't wrap their finger around the idea of "chilled soup". I used to be one of them. I guess it's an acquired taste and concept. Call it a smoothie if you don't like the idea of "chilled soup."

Peek at My Week 6/28 - Books, Netflix, Cooking

Yes, it's been 3 months and I'm still staying at home. We have done some socializing on our deck, but with just one friend at a time or with my kids and grandkids and 6 feet distance. I do grocery shop as well, but that's it.

Mah Jong tiles (these are flowers)

This post has book reviews, 2 recipes, and Netflix review: 

Zucchini Noodles and Tofu

Can you imagine the taste of the fresh ginger, tomatoes, onion, and zucchini in this flavorful Asian dish?  If you like Asian cuisine, you will love this quick and easy zucchini noodles and tofu recipe that I make every summer.

Peek At My Week 6/19

I can't believe that it's been 3 months since we have been sheltering at home.

People are beginning to ease up a bit and are venturing out somewhat more and actually going into other people's homes and restaurants. 

I haven't ordered any food or eaten out yet, whether inside or outside.

This week I'm sharing 2 book reviews, 1 Netflix review, 2 roasted soup recipes.

My friend Vicki sent me a chart that rates activities according to their risk factor. According to her chart: 

Strawberry Blondies-Gluten Free and Vegan

If you like blondies, you will love these hearty strawberry blondies that I made with local organic strawberries that were big, plump, sweet, and juicy.

I bought 2 pints yesterday and after eating quite a few of them, I decided to bake my strawberry blondies for my grandkids who are coming to dinner tonight. (We will be eating outside on the deck and six feet apart.)

A Peek At My Week 6/13

We are back home, after being away 6 months and a day snowbirding in Florida, well over a week now, and we are just about finished settling in.

Grocery shopping is done, we set up the deck, planted flowers, visited my older son, daughter-in-law, and the grandkids on their deck (had not seen them in 6 months), and have enjoyed the cooler weather (as compared to Miami) for taking walks and sitting outdoors. 

I'm sharing a book review, A TV series review, and 2 vegan/gluten-free recipes.

How To Cook Rice In the Instant Pot

Did you know you can use your Instant Pot as a rice cooker? The rice cooks up perfectly and will remain hot until you are ready to serve it.

Why and How I Freeze Packets of Cooked Rice

Do you love rice, but don't always have time to cook it? 
This is a convenient and economical time saver that has been a game-changer for me. With this method, I only cook rice once a month for the two of us. We like our rice made with aromatic cumin seeds. 

A Peek At My Week 6/4

This week my husband and I "flew the coop" from our condo in South Florida to begin the 19 -hour ride home to Pennsylvania. Between the Coronavirus and the unrest in the cities right now, we were a little nervous, to say the least. In this post, I'm sharing a book review, movie reviews, and vegan Pad Thai and a fabulous cherry tomato, avocado, and chickpea salad.

Savory Indian Vegetable Pancakes

Savory Indian Vegetable Pancakes are delicious and very easy to make. It's been over 77 days since I've been "staying in." (Although I have been taking daily walks with a mask, and I have been doing my own grocery shopping, but not too often)

Since we are not eating or ordering out, I am doing a significant amount of daily cooking. I've been experimenting with recipes that I wouldn't ordinarily make. We do really like Indian and Asian food, so out of desperation, I've started to give some recipes a try! Two weeks ago, I made an Asian recipe called Mongolian Mushrooms and Tofu that was fabulous. This week I thought I would try an Indian pancake.