Yesterday the postman left a sweet surprise from Suzie. When Daniel saw those cookies he did a little happy dance and immediately wanted some. Those are apparently a favorite of his, who knew? The tea looks amazing and I always enjoy dark chocolate. The yarns will go wonderfully with jeans which is just about all I ever wear. Thanks Suzie!

After all the food food food last week I’m toning it down a bit this week with meals that are a bit less caloric. Last night was this curried tomato soup that began as something I got out of Cooking Light a few years ago but morphed in the pot into a bit of something else.

Curried Tomato Soup

4 plum tomatoes, diced
1 large sweet onion, chopped
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons curry powder
1 can crushed fire-roasted tomatoes
2 cups chicken broth
1 handful barley
5 ounces baby spinach

Heat the olive oil in a Dutch oven over medium heat and add the tomatoes, garlic, ginger, onions and seasonings. Cook until the onions are well softened, stirring often. Add the curry powder and cook another 60 seconds then stir in crushed tomatoes, broth, and barley. Simmer, uncovered, 30 minutes or until barley is softened. Fold in spinach just until wilted then remove from heat and serve with crusty bread.