Thirty minutes, Rach?
Let’s try FIFTY instead, k?
It was still yummy
Last Christmas I received the magazine, Everyday with Rachael Ray, as a gift. Now I realize that there’s a lot of hate in this world directed at Rachael, which if you ask me (and you didn’t but this is my blog so HA!), I think it’s silly. Sure she’s a little too perky and animated and I swear if she throws salt over her shoulder or says EVOO ONE MORE TIME, I may have to charge my TV and squish her head. But overall she’s just a seemingly genuine, sweet gal with a few annoying tendencies.
Her magazine freaking rocks, though. I have made many a recipe from her magazine and they are all SO GREAT. Last night I made Corn and Salsa Tortilla Soup from the 30 minute section of her magazine.
Rachael flat out LIED to me. It took me fifty minutes, not the promised thirty, to make this dish. There was lots of poblano pepper blackening, corn tortilla baking, cutting kernels off fresh corn cobs….had I blessed with a sous chef, I could’ve whipped that recipe up no problemo. But one little person (me) endlessly chopping with three little children running circles around my feet and whining (Tate, Carson, and Ella), made the thirty minute preparation IMPOSSIBLE.
Luckily for Rachael, the Corn and Salsa Tortilla Soup was mmm, mmm, mmm delicioso*. (*phrase courtesy of Dora’s backpack!) (Swiper no swiping my delicioso soup.)
Now onto my cilantro rant. There are two types of people in this world, those that like cilantro (Goooo cilantro luvahs!!!) and those who don’t (BOOO!!!) Frankly, those of you who don’t like cilantro can suck an egg. I DON’T GET how you cannot enjoy the yummy freshness cilantro adds, especially to a spicy or tomato-ey dish.
Cilantro fans unite! Rise in protest against our enemies! Let’s put an end to all these weirdo cilantro haters (BOO!).