dinner tonight

we had tomato soup and grilled cheese with the rest of the sourdough bread.

http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html

andrew said "that it would be fine if i made it again". i would cut the oil, you don't need that much. maybe 1/2 it? i had exactly 1/2 cup cream from earlier this week, so that was lucky. i would double the tomatoes next me. i used the italian diced tomatoes, though i don't think it really matters because you puree it in the end. it doesn't say this, but don't forget to take out the bay leaf. of course that means you have to find it...i wonder what it would be like to leave it in....