Avocado and Tomatillo Soup

When the weather is warm the last thing I want to do is turn on the oven, especially in our tiny, cramped kitchen. I don't particularly love cold soups but I do love the ease of taking fresh ingredients and simply blending (or in my case: magic bullet-ing) them. I've found the avocado adds the perfect creamy flavor while the tomatillo lends a sharper, bitter taste.

2 avocados
3/4 C milk (I used skim)
1 garlic clove
1/2 C chicken broth
2 tomatillos
Crushed red pepper
Salt and pepper to taste

Combine all ingredients and blend, refrigerate or
warm over stove-or try both! I prefer this one cold.

We had leftover chicken which I shredded on top, but it could be topped with anything: shrimp, tofu, crab! Mmm, crab. I also added a quick cheese quesadilla for dipping...Summer's grilled cheese and tomato soup equivalent.

Barbequed Chicken Sandwich

Unfortunately MLK Day is not a recognized holiday in my office...James, however, makes his own schedule and he apparently recognizes it as a half day. Having the morning off gave him plenty of time to get his "secret" bbq chicken started in the slow cooker. By the time I got home the apartment smelled amazing. I found a recipe for a quick wheat bun that could be thrown together in 30 minutes (including rising and baking!). I cut the recipe down to 5 servings and found the dough far too wet. I ended up adding an extra cup of wheat flour. Also brushed some egg white on top and sprinkled sesame seed before popping them in the oven.



Top that off with some coleslaw and we had a real dinner.