Just a quick note to let you know I’m on my way to Seattle, and am visiting with Dawn and Gene.
Parmesan Herb Rolls
1 cup grated Parmesan cheese
1 t. dried minced onion
1 t. dried oregano
1 t. dried tarragon
1 t. garlic salt
1 pkg. frozen yeast bread dough, thawed
1/2 cup unsalted butter,melted
Grease a 12 cups muffin tin; set aside. In small bowl, combine Parmesan cheese, onion, oregano, tarragon and garlic salt; set aside. Cut 36 (1 inch pieces of dough. Roll each piece of dough in melted butter and then in cheese mixture. Place three balls into each muffin cup. Cover and let rise in a warm place, free from drafts, until double in bulk, for about 2 hours. Preheat oven to 375. Bake 12 to 15 minutes or until golden brown. Makes 1 dozen.
Creamy Tomato Dill Soup
2 T. olive oil
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 can crushed tomatoes, 28 oz
1 can tomato paste, 6 oz
2 T. sugar
3/4 t. salt
1/4 t. pepper
1/2 cup heavy whipping cream
1/4 cup chopped fresh dill
In large kettle, heat olive oil over medium heat. Add onion and sauté 4 to 5 minutes. Add garlic and sauté 1 minute. Add chicken broth, crushed tomatoes, tomato paste, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 10 minutes. Stir in cream and dill. Bring to a simmer for 1 minute. Makes about 2 quarts.
Source: Entertaining
Found originally via dooce.com
I have to agree, the song is kitchen singable. 
Two Weeks - Grizzly Bear from Gabe Askew on Vimeo.
