I've been slacking on the blog lately! I'm catching up with housework, laundry, getting stuff ready for the new baby (just 5 more weeks!), spending time with Jax, and napping, and blogging has just taken a back seat lately. I'm still eating, but I'm not paying nearly as much attention to writing it down right now.
Last night I made a pot of delicious soup - carrots, potatoes, and chipotle peppers, with a little cheese and plain yogurt mixed in to mellow the peppers and give it a fuller flavor. I wish I'd written down the exact recipe, but I kind of made it up as I went along, adding things to taste as I thought they were needed. I thought there would be leftovers, but even Jax ate secodns
I did use all local ingredients, though, so it fits our One Local Summer plan. Onion, garlic, carrot, and potato all came from Full Belly Farm. I used sharp smoked cheddar from Spring Hill Cheese in Petaluma and Wallaby yogurt from Napa. The only non-local ingredients were the spices.
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