This was actually one of my favorite Vogue spreads in a long time. I love that it feels unexpected, but sincere. I love the beautifully done bare feet and black hats with ball gowns in grassy fields. I also love that a few full pages were of photos with Carey's face hidden, it's just not your typical actress/celebrity magazine profile.
Oyster and Artichoke Soup
1 can Campbell’s Cream of Mushroom Soup
1 can Campbell’s Cream of Celery Soup
1 package (16 oz) beef broth
1 c. heavy whipping cream
1/4 tsp. tarragon
1/4 tsp. rosemary
3 (14 oz.) cans quartered artichoke heart, with juice
2 (8 oz.) cans oysters, with juice
1/4 tsp. black pepper
1 medium size yellow onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
3 tsp. minced garlic
1/2 stick butter
1/2 tsp. salt
Melt butter. Saute celery, onion, bell pepper and garlic in butter. When onions are translucent, add cans of soup, beef broth, and whipping cream.
Let warm on low-medium heat (10-20 minutes). Add artichokes to soup.
Now, add herbs, salt, and pepper. Taste. Add more if needed. Cook for 10 minutes on medium heat.
Add oysters (chopped or whole) and juice of oysters. Cook for 10 more minutes on medium heat.
The thought of a kindle is slowing creeping up on me. I've resisted electronic books for a while, but, hey, I also resisted iPods and iPhones and now can't imagine life the old way. Plus, instant book downloads and not needing any more bookshelves are very appealing. And, then, I could be reading Twilight in public and no one would know. On the other hand, I could be reading War and Peace in public and no one would know.