I have found my people. It has taken me a long time. I finally feel like I have connected with an amazing group of creative, spiritual, healthy and fit women. Or maybe I am becoming an amazing creative spiritual women (I know that I am healthy and fit) and I am attracting the right people to myself. What a concept!

This past weekend, I went to a wreath making workshop at The Dutch Hill Homestead. I went with 4 other women. My friend Diane drove us in her Tesla. We were talking about the environmental impact of dying and that there is a green cemetery in South Jersey. You are buried in a burlap bag and they plant a tree for you. It was an interesting conversation and I thought it was important to mention the Tesla. I like hanging out with people who are concerned about the environment. We also talked about how we were hungry and hoped the Ally Dwyer, the owner  The Dutch Hill Homestead, along with her partner Rob Stenger, would have something to eat at The Homestead.

Of course Ally had food. She always has food, and puts on interesting events.  She had quite the spread. I especially loved her Roasted Pepper & Tomato Soup. Ally’s recipe used her own organic canned tomatoes and homemade chicken stock. It is really special when someone grows their own food and then cooks for you. She was nice enough to share the recipe with me.

DHH Roasted Pepper & Tomato Soup
Ingredients:
● 6 tablespoons olive oil
● 2 medium yellow onions, chopped into a medium dice
● 3 cloves garlic, chopped
● 24 ounces canned crushed or pureed tomatoes (if you have any
canned from the summer of course use those garden goodies!)
● 1 roasted bell pepper or 6 oz. of canned roasted red peppers
● 3 cups homemade or store-bought chicken or veggie stock
● 2 teaspoons sea salt
● 1/4 teaspoon freshly ground black pepper
● Pinch of chili flakes
● Chopped herbs for garnishing if you’d like (basil is a crowd pleaser!)
Method of Preparation
1. Heat oil in a large saucepan over medium-low heat. Add onion and
garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, peppers, stock, salt, and pepper; bring to a boil.
Reduce heat to low and cook until tomatoes, onions, and garlic are
soft, 10 to 20 minutes.
3. Puree in your blender// Vitamix or use a stick blender to puree the
soup. I serve mine a little chunky. Feel free to refrigerate, freeze or
serve immediately.
4. Garnish with basil, Parmesan flakes or a grilled cheese sandwich!

It wasn’t all about the food. Amber of Amber and Earth did a great job of teaching us how to make wreaths. It was a wonderful December afternoon. I came home with a beautiful wreath to hang on my door. I also bought myself a heavy duty canvas Dutch Hill Homestead Apron with great pockets and leather trim. I know I will be doing fun things in my new apron.

“I love any activity that requires an apron.” Kate Horner

Many of the creative women that I hang out with are part of my OutdoorFit community. If you would like to become Fit and Fabulous with us in January. Please click here to learn more. We can eat Roasted Pepper and Tomato Soup together!