Whenever I get home from work or volunteering I take the time to change into comfortable clothing. In the process, I shed my work/volunteer self and re-enter my home/family self.
Also, sometimes cooking a dish from scratch can help create a pause between the workday and the evening family time. Why not try the following recipe for Carrot and Garlic Soup (copied from ‘Good Times’ magazine)? If you feel like it, add a teaspoon of curry powder for Curried Carrot and Garlic Soup, which tastes delicious!
2 heads garlic, 1 tbsp. olive oil, 1 chopped onion, salt and pepper, 5 cups vegetable stock (but you can use cubes), 3 cups chopped carrots (I used a bag of baby carrots), 1 potato peeled and chopped, 1/4 cup sour cream or yogurt, minced chives if you have them.
Fry onion, garlic, salt and pepper, stirring until onion is softened, about 5 minutes. Add stock, carrots, potato and one cup water, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Using immersion blender or batches in blender, blend until smooth (I like to leave some chunky bits for that rustic feel.) Serve, top with chopped chives, and sour cream or yogurt dollop.
(Makes 6 servings)