Get in My Belly

Does anyone know where that quote comes from? My husband says it all the time...

My lovely friend, Sheasy, posted this recipe to her blog and since I LOVE Gazpacho I decided I must post it here. I am going to make it ASAP. Sheas gave it an A+ AND her belly thanked Jo, her cousin whom the recipe comes from. It is that time of year for most that dinner is best when you don't turn on the oven. I say most because while it is currently hitting 40C+ / 104F+ in Ottawa, where we used to live, it is only about 12C / 54F here in Banff. We don't have warm weather until July and August, which is frankly, just the way I like it...

GazpaJO:

28 oz. can diced tomatoes (low sodium if available)
3 cups tomato juice (low sodium if available)
2 1/2 cups cucumber, peeled and diced
1 1/2 cups carrots, peeled and diced
3/4 cup red bell pepper, chopped
3/4 cup green bell pepper, chopped
1/2 red onion, chopped
2 shallots
2 garlic cloves
1/3 cup red wine vinegar
1/3 cup fresh lemon juice
1 tsp paprika
1/4 cup fresh oregano, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 tsp black pepper
1/4 tsp Tabasco

In the blender (or food processor), smooth tomatoes, tomato juice, cucumber, carrots, bell peppers, red onion, shallots, and garlic. Once smooth add red wine vinegar, lemon juice, paprika, fresh herbs, pepper, and Tabasco. Chill before serving. Thanks, JoMama!!

Blame is On Sheasy

So I am going to "blame" my latest creation on Sheasy. She was the inspiration so I will thank her rather than blame her.



I made this for my friend who just had a little girl. The current pic is of my daughter when she was a new babe. I am going to replace it with a gift certificate for a photography session for my friend's little one. As some of you may know, before moving to Banff, I owned my own portrait photography business where I went to the homes of my clients and shot black and white images of them. You can still see this on my website, which is badly in need of a revamp... Whoa, got off the subject there. Thanks, Sheas!