Tomato juice

[eyolf]

No tomato juice for you? Oh, well more for me.

As regards soup, if one thinks of that nasty stuff Campbell's made famous...my mom didn't ever really learn to cook, and used it in many recipes, but in her defense many home and hearth magazines promoted opening cans. After we lost Dad, she seemed to struggle and took a job in the kitchen at a resort. Watching high end cooking being done seemed to ignite something.
Too bad it happened after I was gone...

The worst "can" recipe ever was over fresh-caught fish and baked...the tomato soup supposedly transformed perch and sunfish into salmon.

Nope.
Almost made me swear off fishing.


But mama and I enjoy homemade cream of tomato soup. We freeze pesto in ice cube trays, and add a cube to each bowl. Crusty French bread with garlic butter, or grilled ham and cheese...

Sent from my motorola edge (2022) using Tapatalk

[Tormato]

Originally Posted by eyolf

No tomato juice for you? Oh, well more for me.

As regards soup, if one thinks of that nasty stuff Campbell's made famous...my mom didn't ever really learn to cook, and used it in many recipes, but in her defense many home and hearth magazines promoted opening cans. After we lost Dad, she seemed to struggle and took a job in the kitchen at a resort. Watching high end cooking being done seemed to ignite something.
Too bad it happened after I was gone...

The worst "can" recipe ever was over fresh-caught fish and baked...the tomato soup supposedly transformed perch and sunfish into salmon.

Nope.
Almost made me swear off fishing.


But mama and I enjoy homemade cream of tomato soup. We freeze pesto in ice cube trays, and add a cube to each bowl. Crusty French bread with garlic butter, or grilled ham and cheese...

Sent from my motorola edge (2022) using Tapatalk

My mom grew up in the great depression. It was Campbell's tomato soup and a bologna sandwich for lunch almost every day for a few years. After the depression passed, she would no longer eat tomato soup. I think that I inherited her genes for that.

Tomato soup, mixed with something else, like beef broth, and poured over a casserole is fine with me.

Over fresh-caught? I think I know what you mean. As for fresh caught yellow perch, I'll take that, pan-fried in oil/butter, over nearly every fish that I've ever tried. Perhaps swordfish, mahimahi, and soul/flounder I like better. I hear that walleye, in your neck of the woods, is the best tasting to many people.

I've heard that pesto in the freezer, really doesn't completely freeze, and is very easy to work with. My favorite way to make it contains pistachio nuts, rather then pine nuts. I make it in small enough batches that it never makes it to the freezer.