My work schedule seems to come in extremes. For 5 days straight, I worked a total of 64 hours, 6 hours volunteering, 8 hours attending events for the amazing Thirst Boston. It’s Boston’s premier cocktail/drink education weekend…. and it’s fantastic.
(picture from RumForAll! seminar I volunteered at)
(HOT DOG HAT! Citizen Public House & Oyster Bar helped host Brugal’s “Dog’s and Daq’s” Party on Friday night)
And to recover, I spent most of the past 2 days recovering. I slept in, went to an amazing lunch with my man… then went to the Mandarin to get a couples massage. ahhh-mazing. Later, I made soup. Good, yummy, warm soup. I slept and made soup and ate soup.
- 3 tablespoons olive oil
- 4 cups carrots
- 3/4 vidalia onions
- 7 small slices ginger
- 1 yellow delicious apple
- 1 tablespoon dark brown sugar
- 1/2 teaspoon salt
- 2 cups veggie stock
Dice the carrots and onions into bite sized pieces. Add olive oil to a large pot and let it heat up. Add carrots and onions and sweat down. Once carrots are soft and onions are translucent, add the ginger, apples, brown sugar and salt. Let cook down for a few more minutes or until the apple is soft.
add the veggie stock and let heat up for another minute. Then puree! you can either dump the entire mixture into a food processor or combine using a hand mixer.
oh it’s so tasty. now I shall sit and drink red wine and eat soup