Oh SNAP!

I appreciate it when journalists, writers and other well-to-do people decide to blog about growing (apparent, nagging, etc.) problems in the U.S. Their efforts are supposed to bring attention and amongst all things, call others to action.

I read this article last week and it piqued my interest in more than one way.

Personally, I've had to cut my food costs by about 60% due to the economic meltdown the country is experiencing right now. 60 percent is a lot. More than half. Since it's just me, it's hard to just cook for one. Any single person can tell you that little tidbit of information. I can barely imagine families of three or more people squeaking by on what I have to use as a solo entity.

On that note, I've been making tons of soup and sandwiches for my meals.

This is my super-stuffed grilled cheese sandwich. Laced with tomatoes, cheddar, bacon, and white onions, the only thing missing on this sandwich are potato chips and a Tastykake.

This tomato soup, garnished with shredded mozzarella, really hits the spot after a long day at work. I was afraid it would taste like watery spaghetti sauce, but somehow I pulled it off. Roasting the vegetables beforehand will eliminate that worry (if it is one you are wont to have). It took no more than 30 minutes from start to finish and I had plenty leftover (for myself LOL)

Homemade Tomato Soup

1 (14-ounce) can or 1 1/2 lbs diced tomatoes, fresh
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
4 cloves roasted garlic, minced
1 cup water
2 bay leaves, ripped
1/4 cup chopped fresh basil leaves

In a saucepan, heat olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the tomatoes and any tomato juices, water, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender until smooth, if desired.