Yumminess

Red Bell Pepper and Mushroom Soup

1¼ cups half-and-half
1 cup water
1 large red pepper
2 handfuls of sliced mushrooms. Or more. Whatever.
1 diced yellow onion
2-3 cloves minced garlic
1/8 Tsp ground white pepper
½ Tsp ground coriander
1/8 Tsp tarragon
1/8 Tsp oregano
2 chicken bullion cubes
½ stick of butter (hell yeah)
½ Tsp sugar
1 Tbsp cornstarch

Puree half of the red pepper with the water in a blender, rough chunks.
Saute onions and garlic in the butter over medium heat until just brown
Add the half-and-half and get simmering over low heat
Add pepper puree, mushrooms, bullion, and spices and return to a simmer
Add the other half of the red pepper, diced, about 10-15 minutes before serving. Don’t want them getting totally mushy.
Just before it’s done add the cornstarch (I assume you know to mix it with a little cold water first) and stir it in until it’s as thick as you like.


Sarah’s Awesome Pear Cake

¾ cup vegetable oil
½ cups almonds. Whole, chopped, whatever.
2 eggs
¼ Tsp baking soda
¼ tsp baking powder
1 tsp vanilla extract.
½ Tsp salt
2 cups diced ripe pears, peeled or not, whatever you prefer. You could use   canned, but they’re so mooshy. Barf.
1 cup sugar
1½  cup flour
½ Tsp ground cloves
½ Tsp ground ginger


Mix it all together, bake at about 325 for about an hour, hour and a half. Peaches work well, too. (If you're not familiar with baking don't try this recipe, I'm terrible at precise recipes.)