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Melinda Fehse
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+Robert Fehse​ we should try this recipe! 
Homemade Tomato Soup
Tonight's Delicious Dinner

► Roma tomatoes
► beefsteak tomatoes
► cherry tomatoes
► Campari tomatoes
► olive oil
► onions
► garlic
► parsley
► beef stock
► butter
► Parmesan cheese

► saute onions, garlic, parsley, and olive oil
► add chopped tomatoes (we used four pounds)
► add one box of organic beef broth
► add half of a stick of butter
► cover and simmer 20 minutes
► serve and top with Parmesan cheese
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Upgrade your water:
You don't need sugars, syrups, or artificial flavoring to make amazing-tasting waters: just look to the fruits, veggies, and spices you're already using in your kitchen. Almost any fruit, herb, spice, or veggie-infused water you can make is going to add a new level of deliciousness and healthy hydration to your day. And you'll be shocked—pleasantly—by how much flavor a branch of rosemary or a slice of grapefruit peel can impart. Add even less expected flavors like ginger and cilantro and you'll have a beverage that's on par with anything sweetened and artificial.

As you cook, think about the ingredients you're preparing for dinner as potential water infusers. Before you throw away a peel or a stem, stop and ask yourself "would this make my drinking water taste better?" The answer is usually going to be "yes."

Sliced cucumber is a classic addition to water, but it's actually kind of wasteful: because are you really going to eat those slices of cucumber after they've been floating in water for a few days? Probably not. Instead, next time you're peeling a cucumber for a salad, add the (washed) peels to your water for a similar effect. The same goes for apple or pear peels, too.

Juicing a lemon for a recipe? Instead of throwing away the squeezed lemon halves, add them to a pitcher of water for a lemon infusion. Ditto for limes, oranges, and grapefruit.

When you're prepping strawberries, save the tops—even that little bit of fruit still attached to the greens will impart a wonderful sweet strawberry flavor to your water.

Herb stems, or that last bit of the herb bunch you bought for a particular recipe and aren't sure what to do with now, are natural partners for water. So is that vanilla bean you used to infuse your creme brûlée or the cinnamon stick you used to make rice pudding—just give them a rinse and add to your water jug.

Fennel fronds are another great (and often discarded!) addition to water, especially if you're a licorice fan. Try pairing the fronds with orange peel to make your water molto Italiano.

You don't need a recipe or any special instructions here: just fill a pitcher or large jar with drinking water and add your herbs, peels, and fruits. Now let it sit for a couple hours. For overnight storage, or if you prefer your water cold, keep it in the fridge. Infused water usually keeps for about two to three days, and you can keep replenishing the water in your vessel with the same ingredients over the course of those days. After two or three days, start all over again."

#healthyliving   #drinkmorewater
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