We returned from a 10- day trip out west to cooler temperatures here in the Carolina Piedmont. When we left, it was full on Summertime weather, and now, it feels a bit like the seasons are changing.
Some of the leaves on our maple and sweetgum trees even turned gold and red while we were gone.
Isn’t it amazing what a difference ten short days will make?
We visited the Washington, Oregon and Vancouver, British Columbia. We also drove along the California coast, and the views were spectacular! Thanks to that trip, our children have now seen 40 states. Traveling, I have found is a wonderful way to learn geography, history and social studies. Our kids (and my husband and me) learned so many things, and we didn’t step foot in a classroom.
While we were in San Francisco, I enjoyed a dish that has become one of my favorites, and I try to get it anytime a good seafood restaurant offers it on their menu. It’s called Cioppino, and it’s a rich tomato-based broth filled with seafood and usually served with buttery sourdough bread. Below is a recipe from Star Pooley that I think you will enjoy.
“A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!”
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp – peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crab meat
1 1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
That’s the news from the homestead, see you next week!