|Another reason to love Le Bete!|
The Zen mindframe I'd talked my husband into adopting pre-tree lighting seemed to carry him over to the plumbing. Me, on the other hand. . . Apparently, I had missed the 100-lights per foot of tree rule by, oh, say, half, when purchasing the new strands, which I only discovered mid-way through the endeavor. This moment of awareness coincided with my Mister's not first but second trip to the hardware store for plumbing parts. My hopes for productivity rose as he arrived back home with more boxes of Made in Taiwan lights that looked to be a perfect match to the unique sparkly little globes purchased all the way across town. Things appeared to be back in the flow, at least as much as they can in times like this.
Martha Stewart was kind enough to send me her January 2013 magazine issue, right on time, like she has for the better part of 22 years. She has a few nice soup recipes included, and within a couple of hours of pulling the mag out of the mailbox, I'd made a version of her Mexican corn and poblano soup. I won't presume to instruct you on lighting your tree, but I will encourage you to give this warming, spicy, friendly, chowder-like soup a go. And I'll refer to Martha, the Maven of Everything, for tree decorating advice.
MEXICAN CORN AND POBLANO SOUP
Martha Stewart Living, January 2013
As much as the scent of a freshly-cut evergreen is nice, so much more is that of a roasted poblano!! You'll see where I differed from the recipe, as I roasted my chiles over the open flame and the onions (and yes, I added garlic) on top of a cast-iron comal in the traditional Mexican way. The recipe is also a bit wonky with their corn measurements. I used a 2-lb. bag, about half of which went into the blender and the other half later.
The recipe is not yet available online.