We filmed on the famous Fremont Street in Las Vegas last night. There were plenty of cheap food and drinks, half nude street performers, raucous tourists and deafening music. On the vaulted ceiling that covers the entire street, there was a spectacular light show. People around me were all laughing and having a great time while I suffered from the audio-visual assaults bombarding me from every angle. Perhaps one needs to be inebriated to truly appreciate the scene.
As we walked by a few topless “nuns” and a nude “Cupid,” Audrey said with dramatic exaggeration, “I’m scarred for life.” But clearly she was also amused by what she saw, because she was constantly taking snapchat photos to share with her friends and Angela.
Here is care package #3: Spiced Vegetable Soup. Both Peter and Angela love this soup. We make some version of it at least once a month. It can stay in the fridge for a few days and still taste good when you re-heat it.
1 1/2 onions, chopped
3 cloves garlic, minsed
1/2 cabbage, chopped
1 cup chopped celery
3 medium tomatoes, chopped
1 large potato
1/2 cup Bertolli Organic Olive Oil, Basil & Garlic tomato sauce
1 tsp turmeric
1 tsp paprika
1/2 tsp coriander
1/2 tsp ground cumin
1 tsp oregano
2 to 3 tbsp olive oil
2 cartons chicken stock, 32oz each (use vegetable broth or water for vegetarian)
Salt and pepper to taste
Parsley for garnish
Using a wok or pan, heat up 2 tbsp oil on medium, sauté garlic, onion until aromatic and onion is translucent, add tomatoes and continue to stir until tomatoes are soft. Transfer to soup pot. Add chicken stock or vegetable broth, carrots, potato, celery, tomato sauce and spices. Bring to broil and simmer for 45 minutes.
Sauté cabbage with the remaining oil until tender. Add cabbage to the soup pot and cook for 20 to 30 minutes.