Before Sunday’s time change, it was starting to be pretty dark on my daily walk to the train. I’ve caught a few gorgeous sunrises to start my mornings though. I am glad to have the sun on my side now. It’s hard to fully wake up when you commute in the twilight. I need a nice ray of sunshine on my face to start my day!
I always think I’m going to use that extra hour in the morning to be productive. My internal clock is so hard wired to go off at 5:45am. I usually spend the first week after Daylight Savings ends laying in bed watching the clock from 4:45 to the “new” 5:45 anyways. Shouldn’t I just get up and do something? Switch my gym routine to the early morn? Or get up and write for an hour? Maybe make a fabulous decadent breakfast?
My cat, whom we have nicknamed “Alarm Clock Kitty”, also has a huge problem with the time change. Every morning at 5:30am, just before my alarm goes off, she howls. If you catch her in the act, she immediately switches back to a normal purring meow. But when she thinks she is alone, she makes the loudest most horrible low-pitched howl that sounds like she might be dying. Every morning. This week, that howl will be at 4:30am until her little internal clock gets reset too.
I’m on a major soup kick, as I am every fall. Here is a recipe for an easy roasted tomato soup. You can make it more tomato-y or more red pepper based depending on your tastes. Try variations with different herbs, spices and cheeses too. This is delicious served with a grilled cheese sandwich. May you never have to open another can of condensed soup again!
Recipe: Roasted Tomato and Red Pepper Soup
4 large tomatoes
3 red peppers
1 yellow onion
1 whole bulb garlic
2 TBS olive oil
1-2 cups water (or substitute milk or cream)
handful of basil leaves
1 tsp thyme (optional)
salt and pepper
Quarter the tomatoes and cleaned red peppers and onion. Arrange on a baking sheet along with the whole garlic bulb (I usually wrap it in tin foil w/olive oil to roast it). Drizzle olive oil, salt, and pepper onto veggies. Roast at 450 for about 45 minutes. Allow to cool for a few minutes and then place everything in a food processor or blender (removing the outer husk from the garlic…you can just squeeze out the roasted insides). Transfer back to a pan, add 1-2 cups of water or milk (depending on how thick, rich, creamy you would like it) and the thyme and basil.
You can also add parmesan or top with ricotta cheese if desired. Enjoy!