The crave for nostolgia—but there's a twist, right? 

Whether you're a grad student, have kids in school or simply live near a school, we all feel that relatable calendar ping with our surroundings at this time: the beginning of the busy autumn rush and the weather cooling. Because, we have all been there before. Each of us has a “Rolodex" of memories spanning years of September sensations. Gathering supplies, organizing our things, replanning routines — from the clothes we plan to wear to the types of meals we plan to eat and when we eat them. The return of newly released TV shows shown in the living room after dinner pop into play and perhaps some extra reading in bed.

Isn't it funny how back to school is really most felt in the home?

(If there is something that makes me really excited, it's renewed energy in the home—when I help clients find a new place to create a home in early Autumn, it's that much more rewarding to imagine their roots re-planting at this special time of year).

While September brings change and learning, September, too, brings grounding—comfort. Which is why I want to share my Tomato Soup recipe and Grilled Cheese cooking tricks. The enjoyment of the two release that universal sensation of comfort food made easy. Yet, the foundation is simple enough that you can layer in new ingredients for some added flavor flare without losing the integrity of this staple dish. (As you will see I did in my recipe, below, with coconut milk and warm spices).

This idea of resurfacing tasty bits of nostalgia without losing out on the opportunity to repaint some of the pieces is something I think is fantastic. (Perhaps that is because I have lived in Cambridge for the past 26 years, surrounded by innovators and scholars in a setting that is dedicated to preserving tradition. We can't deny that this city loves their yearly dose of pumpkin-spice everything while scouting out the latest craft brew, can we? ) Holding on to something nostalgic while also maintaining space for new ideas is healthy for our growing yet tradition-loving minds. A great way to re-vamp a recipe. And in the case of that kitchen full of memories—but definitely needs a bit of a lift—we call it an artful renovation for new beginnings without losing true character.

What's your grilled cheese and tomato soup renovation? I'd love to hear!

Ingredients

• 4 tablespoons unsalted butter (olive oil, or coconut oil)
  
• 2 medium yellow onions,thinly sliced
  
• 1 teaspoon sea salt, plus more to taste
  
• 3 teaspoons curry powder
  
• 1 teaspoon ground coriander
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon chile flakes
  
• 1/4 teaspoon black pepper
  
• 1 garlic clove grated or crushed
  
• 2 (28-ounce)cans whole tomatoes (pref. fire-roasted)
  
• 6 cups water
  
• 1 14-ounce can full fat coconut milk
• Heaping Tblsp of lime zest
  

Process

In a large pot over medium/medium low heat melt the butter.

Add the onions and salt stirring occasionally until the onions are translucent and soft – about 10 minutes.

Stir in the curry powder, coriander, cumin,chile flakes, black pepper and garlic—cook just until the spices are fragrant and toasty - about 30 seconds.

Stir in both cans of tomatoes and the 6 cups of water. Simmer for fifteen minutes.

Puree with an emersion blender or in batches in a blender. (If you’d like your soup a bit thinner, you can thin it with more water).

Taste and adjust salt.

Serve.

Potential Additions/Toppings

• cooked rice
  
• a couple of lemon wedges
  
• toasted almond slices
  
• fresh thyme or oregano
  
• a poached egg
  

Use your favorite bread and cheese to start. Then, on the inside of the bread, spread a thin coat of your favorite mustard and finally instead of butter on the outside use mayonnaise, ( it browns better)!