It cooled dramatically this morning. I actually pulled on a jacket. My 5th grade class was really good. I was challenged by the decimals, fractions and percentages. They will forever plague me.
Since I have not heard back from the H.S., I'm thinking it isn't going to happen. So I'll move on and it it works, it will be a surprise.
I got some Thai food, tamarind fish, yellow curry, coconut soup and green beans.
It's getting to be soup time.
Avocado & Chicken Soup with Tortillas
5 cups low-sodium chicken broth
5 white corn tortillas (6"), sliced into 1/4" strips
12 ounces boneless, skinless chicken breast, thinly sliced crosswise
1/2 canned chipotle chile pepper, sliced, or 2 tablespoons hot salsa
3/4 cup halved grape tomatoes
1 cup chopped avocado
1/4 cup fresh cilantro leaves
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Directions
1. In a large, heavy saucepan, bring the broth to a boil, covered over high heat. 2. Meanwhile, scatter the tortilla strips on a toaster oven tray. Toast, turning the strips occasionally, until golden-brown in spots, about 5 minutes. Remove the tray from toaster oven and set the tortilla strips aside. 3. When the broth boils, add the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat. Divide the tortilla strips, avocado, and cilantro leaves evenly among 4 bowls, mounding them in the center. Ladle the soup into bowls.
14 years ago
