Vampire Garlic Soup

Evan brought me home a new bundle of mutt on his lunch break Wednesday. His name is Jacques Cousteau and is a super cute monster from a local rescue. Rascal Binx and Ponce de

Leon are loving their new little brother, and so are we. I can't wait for everyone to meet him.

We got the dogs Halloween costumes. Ponce is the Headless Horseman's horse and Jacques is

wearing a glow in the dark ghost shirt. Super cute. Ponce keeps eating the pumpkin head from his, but Jacques was obviously dressed often in his past life because he wears shirts like a champ.

We went to Erin and Jesse's going away Halloween party last night. Evan was a hot air balloon and I was Andrew WK. I got to hang out with a bunch of my favorite Urban coworkers and see Jesse before they run off to New York in November.

We both woke up today a bit... yucky? So we've decided our Halloween costumes today are PJs. We're trying to catch up on our 31 horror movies, but I don't think we'll quite make it.

For Halloween, I'm making another of my favorite soups, so I am going to post it as well. If you like garlic and have any possible fears of vampires, I recommend it.

Vampire Garlic Soup:

Start by roasting 4-5 garlic bulbs. We found a fast way to roast full bulbs without peeling them. Chop the bulbs in half and put them cut side down in a oven safe dish or skillet and add enough olive oil for them to the happily sit in. Roast them at 350°F for 45 minutes. Then when you pull them out, you can just lift the skin of the garlic bulbs and PRESTO the cloves stay in the pan. This really only works for the top halves of the bulb. You have to pry out the cloves from the bottom halves.

Okay, so now you have a bunch of garlic cloves in a dish of oil. Next, add the garlic and oil into a food processor and process until it's smooth. (You can also just leave it in the pan and use a potato ricer to mash it all up, but we don't have one and the food processor makes it really smooth.)

Then transfer the mush into a soup pot and add enough flour for the oil to absorb (like 3 Tablespoons or so). Once you have a good rue, turn on the heat and fry it for a minute.

Then start adding 1 quart of heated stock. Whisk in a couple of cups at a time to keep things smooth.

Add some thyme, salt, and pepper and simmer for 20 minutes.

Break up a handful of super thin noodles (we just used some angel hair) into super small bits (think Lipton noodle soup size) and toss them in. Simmer for a few more minutes, just until the noodles are cooked, and you're done!

I planned on making a loaf of French bread to go with it, but I'm out of flour, so we'll do without tonight. Okay, time to watch "P2" with my Tootsies. I'll post our final 31 movies once the day's over!