Phil went out of town for a week to a conference, so I took this opportunity to make a personal favorite. A huge batch of soup that would keep me well fed and warm while he was away.
I was inspired to make a tomato soup by these really prettily packaged canned tomatoes from Trader Joes. I followed this recipe from deep within the smitten kitchen archives. The only changes I made were using water instead of chicken broth to make it vegetarian, and using light cream instead of heavy because that's what I had in the fridge.
Of course, the giant food processor got to come out and play for this one.
My grilled cheese was a little less classic than Deb's version: I made it with my favorite pain de campagne from Whole Foods, Emmentaler cheese, and a few spinach leaves.
Somehow the contents of my grilled cheese sandwiches seem to end up on the outside of the sandwich; I'm not that smooth when it's time to flip it over. But I like the toasty cheesy bits, so it's all good.