You have heard of the Pinewood Derby right?
Sure you have. I bet you even participated in one at some point in your childhood.
I know I did. Yes, I was the only girl but it did not matter. I made a kick butt car and raced it down a huge hill in Manchester, Connecticut.
That same day was also the same day my mother decided it was time for me to wear a training bra.
I hated it and was afraid all the boys could see it through my shirt.
In reality, nobody would have known had my sister stopped snapping the bra on my back. I told her to stop and she would not listen.
I started chasing her and she kept screaming ‘You’re wearing a bra!!!’
None of my boy friends would not get near me for a week after that round of shenanigans.
Now you know why the day was so memorable.
Why am I telling you this? Because our son participated in the cub scouts pinewood derby yesterday and he was proud to come in first place in his pack.
2-3 large tomatoes, cut into fourths
1 red pepper, cut into fourths, seeds and large veins removed.
1-2 teaspoons of olive or grapeseed oil
2cups of vegetable broth or stock
1 teaspoon dried oregano
a handful of fresh parsley, chopped
1. Preheat the oven to 350 degrees. Place the tomato, pepper and garlic in a bowl and toss with olive oil. Sprinkle with salt and pepper and place onto a baking sheet.
2. Bake for 20 minutes and then remove and allow to cool for a few minutes until easy to handle.
3. Remove the tomato seeds and, if you wish, peel off the tomato and red pepper skin or you can leave it on and strain out later.
4. Gently place the vegetables into a blender (or use an immersion blender), pour in 1 cup of vegetable broth or stock and puree. Pour the puree into a large pot and then add another 1 cup of broth/stock, the oregano and the parsley.
5. Bring to a gentle boil and then reduce to simmer for 10 minutes. Taste and season with salt and black pepper if necessary. At this point, you could strain the soup if you want a smoother consistency.