What's for Dinner?

I'm back at work but at least it is only a two day work week.. Hallelujah! I didn't sleep well last night and ended up watching a Desperate Housewife re-run at 4 in the morning. Boy, does Marcia Cross look different now. I admit it, I heart Bree. Anyway, I spent yesterday morning hitting the shops and when I have time, I will post pics of my purchases. I bought 3 belts and 2 pairs of shoes for a grand total of 44 Euros. Awesome! I also bought hair dye :/

I promised a few days ago to write about Raclette and well, today's the day. For those of you not familiar with what raclette is well, sit back, close your eyes and imagine a piece of bread topped with potatoes and onions and then cheese melted on top. Eu Mah Gawd. Of course, there are many variations on this Swiss heart attack waiting to happen meal. Our machine is for home use and thank you dear Husband for buying it all those years ago. It is a round thing with a smoothe metal element on top and then four compartments underneath. Google a picture to see what it looks like. You toast bread on top and while that magic is happening, you place cooked and sliced potatoes, creme fraiche, onions and cheese onto a little shovel and place it in one of the compartments. Let the cheese bubble and then spoon it on top of the bread. It is a great social dish and you make your guests work for their food. Fun! In order to not piss off any Swiss people, I know that there are other methods for raclette but this is my method so lass mich allein! (Happy Face --> :))

I made a soup the other day. Yes, I did. It's fairly simple and a little time consuming but it is good. The store didn't have red peppers so I had to use orange peppers but next time I will use red peppers if the store finally realizes that I need red peppers NOT ORANGE PEPPERS! Om.

Roasted Red (Orange) Pepper Soup:

3 red (orange) peppers
3 cups chicken or veggie broth
1 cup cream
4 cloves garlic
Salt and pepper
1 tbsp olive oil

Preheat the oven to about 220 Celsius. Slice the peppers and place on a cookie sheet, skin side up. In a baking dish, add the olive oil and the unpeeled cloves of garlic (make sure all sides are coated in oil). Place both the peppers and garlic in the oven and smell the wonderful smell. Once the peppers are brown on top, take them out of the oven and let them cool. It should take about 20-30 minutes. Take out the garlic as well and let them cool. Once everything is cool, peel the skins off the peppers and discard. Place the naked pepper slices into the broth. Squeeze the garlic out of their skins and also add to the broth. Pour the mixture into the blender and pulse until smoothe. Transfer to a pot and heat on the lowest setting. After 15 minutes, add the cream and salt and pepper. Serve and enjoy.

It's a beautiful sunny day and to all the people who are enjoying an extended holiday vacation please don't write about it on Facebook so that I can see it, instead talk about some rash you can't seem to get rid of.

Kisses!