Another middle-of-the-night tryst with the Howdygram.

From our popular Everybody Kiss the Cook department, a quick comment about THE JOYS OF TOMATO POWDER, which I used yesterday for the very first time. If you’ve never tried this stuff you should give it a shot! One rounded teaspoon of tomato powder smooshed up with one or two tablespoons of water produces EXCELLENT TOMATO PASTE in a small quantity that you can add to recipes without wasting half a can. That’s exactly what I did when I made Marcy’s Revolutionary Bean Soup for dinner last night instead of adding the ketchup. You can also reconstitute tomato powder into ordinary tomato sauce — ¼ cup powder to 2¼ cups of water — or just sprinkle a little into all kinds of recipes for color and flavor. If you’re adventurous and/or desperate, make yourself some really speedy cream of tomato soup using the recipe demonstrated below by an amateur chef with waaay too much time on his hands (and a visibly dirty microwave) ...

I’m intrigued enough to try the cream of tomato soup thing later today. I always add Equal to my tomato soup so it reminds me of Campbell’s, which I can’t eat any more because it’s loaded with high fructose corn syrup and I have diabetes. FYI, you can buy tomato powder from MySpiceSage.com and Shelf Reliance.

I should try going back to bed for a while so Sam won’t get scared if I’m not there, although this actually never happens. Thank you for reading this.