Because I'm hungry, and We All Gotta Eat Sometime

I'm not your typical California girl. I love the cold, bundle up in everything you own, open up the windows and listen to the rain kind of days. Days when the wind blows so hard, you wouldn't dare go outside. Days when you get to snuggle up on the couch with a mug of your favorite soup and watch old movies.

Today, it's trying to be one of those days. It's not quite a drizzle outside, but nonetheless, I want some soup (although I pretty much always want soup, but I digress). In light of this, I thought I would share one of my soup recipes with you. I never rarely measure ingredients, and typically just eye ball it based on the size of the pot I'm making. With this in mind, don't be scared to add or subtract any of the ingredients I list below. With a little bit of guidance from my dad (thanks dad!) I decided I was going to wing it, and made up the recipe below. Don't be afraid to experiment in the kitchen, and be sure to pull your hair back!! No one likes hair in their food. Gross.

What You'll Need:
1 package of stew meat. I get those packages that are cut into big chunks from Trader Joes, and cut them in half.
2-4 cloves of garlic
4 large carrots (roughly the same amount of meat)
1 onion
4-6 potatoes unpeeled
1 cup of green beans (I use frozen)
1 cup of peas (I use frozen)
Beef broth (I use about 3 of the boxes, not the bullion)
Worcestershire sauce
Tomato paste (this makes a HUGE difference)
4 bay leaves
Garlic Powder
Onion Salt
Salt and Pepper

Cook 'em Up!
1. Pour beef broth into a large pot. Turn on to medium-high heat. Add in a dash of garlic powder, onion salt, 2 bay leaves, and a heaping teaspoon of tomato paste. Stir.
2. Chop carrots, potatoes, green beans and meat to large bite size pieces. These will shrink a bit when you cook them, so a medium bite size should be just about right.
3. Add potatoes, carrots, peas, and green beans to the pot.
4. Dice the onion and garlic. Add half of each to the pot to boil.
5. In a HOT skillet, add olive oil, worcestershire, beef, onions and garlic. Cook these until the beef is no longer pink.
6. Add contents of skillet to pot. If you have a lot of left over juice in the skillet, only add about a tablespoon or so into your pot.
7. Add remaining 2 bay leaves. Stir, and let simmer covered until veggies are soft.

This has become one of the soup favorites in my house, and is actually requested a good deal. The recipe above will feed 2 people anywhere from 4-5 good size portions each. It's wonderful with some garlic bread, too.

Let me know if you like it, and if you make any delicious alterations.

Be well, eat well!
-Em



Be sure to check out all of our products at www.thetye.com.

Damage Control

It's a sad but true fact that sometimes, even the best tyes fray at their tail. But fear not, my friends. Dry your tears, for I have a solution for you! And guess what? All it requires is a pair of handy dandy scissors, and a flame. If you're a youngster, be sure to grab the help of your favorite adult, too. We here at The Tye can't be held responsible for burnt fingers, tyes, curtains or anything else for that matter, so please, BE CAREFUL!

Click the video below, to see how simple it is to get your tye ends looking as good as new.

If you need any additional help, please don't hesitate to contact me at emily@thetye.com. Oh, and try not to be too jealous of my custom chipped manicure. I know they look super chic in the video.
Be well,
-Em


Be sure to check out all of our products at www.thetye.com.