Tuesday, January 10, 2012

I Can't Get Sick

Yesterday morning I woke up with a sore throat. So I immediately started a medicine regimen. And by that I mean 1 part Zrytec D with 1 part sleep and 1 part soup. I'm feeling better this morning, but not my usual peppy self.

The reason I can't get sick is because Boom Kinetic is coming back to Little Rock on Friday. I think you may remember the last few times they've been to visit, but in case you don't check out this and this.

In a desperate attempt to get back to normal, I sipped coffee and hot tea off and on all day yesterday. Now I'm an avid coffee drinker, my friends and the baristas at Starbucks will tell you, but I do enjoy a nice cup of hot tea on the reg.
 My newest love is Numi Aged Earl Grey Tea. I couldn't find it at Walmart or Kroger, but Whole Foods didn't let me down when I was on the hunt for it a few weeks ago. This tea is absolutely divine. And I could drink multiple cups every single day and not get tired of it.

My second desperate attempt to make myself feel better was wearing the new yellow beauties around the house.
 They make me extra tall. And I love it. I'm sporting them today with my navy military blazer I snagged for $20 from Old Navy. I'm excited to see all the possibilities these beauties will have in my fashion future. And just know I'm now a towering 5'9'' chick walking around the big city.

 On the menu last night: Mexican Tortilla Soup. I got the recipe out of  For the Love of Soup, a new cookbook I picked up from Anthropologie a few weeks ago. This is the first soup I've made from the book, and it's a winner.

What you will need:
Olive oil
1 Onion
1 Yellow bell pepper
3 garlic cloves
1 Jalapeno
1 T. chili powder
2 tspn. dried oregano (I accidently used 2 Tablespoons in mine. Oops.)
1 tpsn. ground cumin
4 C. vegetable stock
2. C. water
1 28 oz. can diced tomatoes
1 medium zucchini, diced up
1 C. frozen corn kernels
6 small tortillas, cut into strips (I used corn tortillas, but you can use flour ones if you like those better.)
Salt and pepper
Cheese or sour cream, to finish

Saute the onion, garlic, bell pepper and jalapeno in a large pot on medium high heat until soft, about 5-7 minutes. Stir in the spices and cook for 2 more minutes. Add stock, water, tomatoes, zucchini and corn. Bring pot to a boil. Then turn down the heat and simmer for 20 minutes. Add in the tortilla strips. Season with salt and pepper to taste. Put in a bowl and top with sour cream or cheese or both. 

Seriously, this soup is so easy and so good. I will definitely be making it again. I think it did help make me feel better. I'm excited about tonight's supper. I'm making a spicy pesto pasta dish. More on that tomorrow. 

As for the rest of this day, pray that I don't fall asleep at my desk due to medication overload and that I don't fall down in my yellow beauties once it starts raining later. 

Hope you all had a nice weekend. Now let's take this week by storm. And not get sick. 

How was your weekend?


  1. And I will admit you look awesome in those shoes chic! You TOWER over me!

  2. Thank you. And it doesn't help that you barely hit the 5' marker. :)