Holy mother of all adrenaline crashes.
When I tell you that I am in a nearly comatose-like zonked out state from my Listen to Your Mother experience this weekend, I am not exaggerating.
Well, okay, maybe a little. But Jesus, Mary, and Joseph, am I exhausted. I feel like I could sleep for the rest of the week. The month.
Hell, make that the rest of this year.
I don’t know how you people who do things like run marathons or perform for thousands are able to function after this kind of rush. I really don’t. I took today as a vacation day from work and after doing some errands, I spent most of the afternoon in bed.
I know this is the aftermath of an intense week, which included heightened stress — some good (pre-show prep) and some that I could have done without, thank you very much. I’ve had a jackhammer of a headache since Thursday. I haven’t been sleeping more than a few hours per night nor eating very well. It’s Mercury retrograde. And this weather — steel-gray sky, colder than usual even for Pittsburgh — ain’t helping matters.
No wonder I want to retreat to my bed.
Time to recharge the batteries, starting with tonight’s dinner.
I wanted soup, something hearty and healthy and fast. Enter this bowl of deliciousness, right here.
Tortilla Soup from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) by Robin Robertson. (Note that the addition of shredded cheddar is my doing.) I really like Robin Robertson’s recipes for their simplicity and speed.
I couldn’t find the exact recipe online and since I noticed that other bloggers include a publishers’ permission when posting Cook the Pantry recipes, I’ll refrain from posting it here because I’m not interested in being sued. It’s pretty basic; you probably have something similar in your culinary repertoire.
All these ingredients are staples in our house — olive oil; garlic; chili powder; salsa; diced tomatoes; frozen corn (I used canned because our frozen corn has been recalled); vegetable broth (I used homemade stock); and black beans. I didn’t have scallions and we didn’t miss them. I did have an avocado and vegetarian chicken strips, which I substituted for the Soy Curls listed as optional in the recipe.
It came together quickly, as promised. I served the soup with a simple green salad (lettuce, tomato, and cucumber, with a slight drizzle of olive oil for dressing) which was last night’s leftovers.
The Husband and I liked the Tortilla Soup. The kids, as expected, didn’t want anything to do with this. Whatever. Their loss. They opted for leftover rotisserie chicken and nothing else. They’re 14 and perfectly capable of making their own dinner if they didn’t like what was offered.
Simple, convenient and fast. Can’t ever get tired of recipes like that.