Newt - The Toy the promised post

I blame... you know who you are.Frogs.

https://www.amazon.com/World-Eric-Carle-Hungry-Caterpillar/dp/B000UEBFXW/ref=sr_1_15?ie=UTF8&qid=1478478291&sr=8-15&keywords=hungry+caterpillar

Title: The Toy
Continues from Daycare & The Halloween Costume
prior Andy & Simon drabbles
Author: charisstoma
Word count: 2909



“Here worm, Present.”

“Not worm,” Newt stated.

“Looks you.”

“Doesn’t.”

“Green,” Platty said.

“Not me.”

“You green.”

“No bite.”

“No bite. Newt friend. Present.”

“Oh,” Newt looked unsure.

“Has book. Present.” A book appeared.

“Danks?” “Still not worm. No bite.”

“No bite.” Platty looked uncertain, “Squeeze? K, you squeeze? Can squeeze?”

Newt paled a little as the worm bent in the middle in Platty’s hand.

“You squeeze. Soft. Try."( Read more... )

The 66 Most Delish Fall Soups

Need to look at these later.

http://www.delish.com/cooking/recipe-ideas/g3026/fall-soup-recipes/?src=arb_fb_d&mag=del&dom=fb

Roasted Tomato Basil Soup
6 servings http://www.cookingclassy.com/roasted-tomato-basil-soup/

Ingredients
2 1/4 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes
4 1/2 Tbsp olive oil
Salt and freshly ground black pepper
8 cloves garlic, peeled and left whole
2 small yellow onions, sliced just under 1/2­inch thick
2 cups (32g) lightly packed fresh basil leaves
4 ­ 5 cups vegetable broth
Grilled cheese croutons (optional), see notes

Directions

Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.
Recipe source: inspired by Tyler Florence

Notes
For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with
1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over nonbuttered
sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a
non­stick skillet over medium heat, reducing to medium­low as needed, until bottom is golden brown.
Flip and cook opposite side until golden. Cool just slightly then cut into squares.
http://www.cookingclassy.com/roasted­tomato

Mixed Vegetable Minestrone

http://www.delish.com/cooking/recipe-ideas/recipes/a30744/mixed-vegetable-minestrone-recipe/?click=recipe_sr
Mixed Vegetable Minestrone



Hearty vegetables, cannellini beans, and tubetti pasta combine in this hearty soup for a one-dish vegetarian meal.

TOTAL TIME: 0:40PREP: 0:18LEVEL: MODERATEYIELD: MAKES 6 MAIN-DISH SERVINGS

INGREDIENTS

2 tbsp. Extra virgin olive oil
1 medium onion
2 clove garlic
salt
Pepper
1 can diced tomatoes
4 c. water
1 lb. carrots
1 small bunch Swiss chard
½ lb. green beans
1½ c. frozen shelled edamame
1½ c. low-sodium white kidney (cannellini) beans
1 c. tubetti
½ c. freshly grated Parmesan cheese
6 tbsp. freshly grated Parmesan cheese

Directions
In 5- to 6-quart saucepot, heat 1 tablespoon oil on medium until hot. Stir in onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and cook 4 to 5 minutes or until tender. Add tomatoes and water. Heat to boiling on medium-high. Add carrots; cover and cook 10 minutes, stirring occasionally. Add chard and green beans; cook 6 minutes or until beans are just tender, stirring occasionally. Add edamame and white beans; cook 5 minutes or until edamame are just cooked through. (Can be prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before continuing with recipe.)

Meanwhile, cook pasta as label directs. Drain well and stir into saucepot with soup. Stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Ladle into 6 soup bowls. Top each portion with 1 tablespoon Parmesan and 1/2 teaspoon oil.