I came across some Le Creuset pieces at Home Goods. They weren't huge ones, but they still were extremely heavy. (I was going to try a pot roast recipe by Ina Garten.) Then I checked out Macys, for their Martha Stewart lookalike pieces. They were nice, but the reviews on Macy's website said they chip very easily, and even the ones on display were chipped. I went back to Home Goods and started looking at the SS ones, and I found an 8-quart tri-clad Tramontina stock pot/dutch oven, which wasn't terribly expensive. It's a bit larger than I wanted, but it worked great for the recipe!

I had the oven on this morning and what a mistake. Even the nighttime temps have been hot. Kicked off the covers last night and now running the AC for the first time. I was inspired last year by a Bittman NYTimes. Experimented with what i had on hand. Coming up on 4th of July, i always have seasonal things...watermelon, fresh corn, cukes. I'm adding the link to the 12 cold soups but i don't want to use stove-top heat at all, so this is mine... Watermelon Gazpacho Tomatoes Watermelon cucumber cilantro, chives, (or green onion) lime or lemon, tbsp ac vinegar, just a swig of olive oil -cube the above and pulse together in processor until smooth/chunky-not puree. top with salsa. chunky salsa topping (saving a bit of watermelon, fresh tomato, cucumber-left chunky chopped) add avacado, fetta, greek yogurt, cilantro, lime -the yogurt i just dollup on the soup before adding the salsa topping. (or do a controlled cute swirl) -I've added a bit of fresh habanero, fresh thyme, corn off the cob, avacado into the first processor blend or the greek yogurt with that blend for a variation. Both the soup and salsa topping can be made a day ahead. -Needs the citrus, lemon/lime, to keep the fresh flavor and color. Like the copy part of the article states...use what you have fresh and on hand. I actually prefer my leek and potato based soups warm so i never make that in this heat. Here is a link that might be useful: NYTimes 12 cold soups

Here are a couple of soups we've been making. Both are recipes from Elephant's Deli here in Portland, favorites of daughter and mine. Elephant's publishes the recipes, so we decided to duplicate them at home. The exact wording is not Elephant's, I simply copy/pasted from ''My Recipes'' on Calorie Count where I've been storing recipes lately. I've noted where I tweaked the recipe a bit. Also, my serving sizes may be inconsistent. Mama Leone's Soup Makes 6 servings, each 160 calories. 1/2 lb chicken breast 15 oz canned diced tomato 1/2 cup flour 3/4 cup heavy cream 1 onion 3 stalk celery 1 tbsp garlic 1/2 tsp oregano 1/2 tsp tarragon 2 tsp paprika 1/2 tsp black pepper 2 tsp salt 1 tbsp vegetable oil 1 tbsp butter 6 cups chicken stock 2 cups spinach 1. Lightly salt and pepper chicken breasts, bake 20 minutes at 375F, dice meat and set aside. 2. In large pot over medium heat, heat oil, melt butter, and cook onions and celery (both diced) until onions translucent (about 7-10 minutes). 3. Add garlic (minced or crushed), tarragon and oregano (dry or fresh), paprika, black pepper, and 1 tsp salt. Stir and cook a few more minutes. 4. Add flour, stir until absorbed. 5. Add chicken broth, stirring and scraping bottom of pot. Bring to boil. 6. Add tomato with the sauce (I give the tomatoes a buzz in the food processor to smooth them out) and cream, stir, reduce heat and simmer for at least 30 minutes. 7. Add diced chicken and simmer for at least another 10 minutes. 8. Adjust seasoning, adding rest of salt if desired. 9. Finely slice or shred spinach, add shortly before serving. 10. Note: 11. Chicken may be dark meat. 12. Cream may be replaced with half and half, but it won't be as good. Elephant's Tomato Orange Soup Makes 6 servings, each 220 calories. 1/2 cup butter 1 onion 28 oz canned diced tomatoes 1 tsp salt 1/2 tsp pepper 1/4 tsp baking soda (I omit this, because I never have any around) 1 tsp dried thyme 3/4 cup orange juice (recipe says 1 cup, I find that a wee bit much) 1/2 cup heavy cream 1. Melt butter, add diced onion, cook to translucent. 2. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes. 3. Puree in a food processor or blender. If you want a particularly smooth soup, strain through a sieve or food mill. 4. Return to pot and add orange juice and cream. Adjust seasonings, and serve. Lastly, this is a tomato orange soup that does not use cream or butter. Not an Elephant's recipe. Tomato Basil Orange Soup, Creamless Makes 8 servings, each 80 calories. 56 oz canned whole tomatoes 1 medium onion 3 cloves garlic 1 tbsp basil 1/2 tsp red pepper flakes 1 tbsp brown sugar 3 cup chicken stock 3 slice bread 1/2 tsp salt 1 tbsp olive oil 2 tbsp orange juice 1. Place canned whole tomatoes (two 28-oz cans) on baking sheet, sprinkle with brown sugar, roast at 375F for 45 minutes. Save the canning juice. 2. Roughly dice bread, after removing crust. 3. Heat oil in large pot on medium heat. 4. Rough chop onions and garlic, cook in oil until soft. Add a bit of stock as needed to avoid burning. 5. Add reserved canning juice, basil, red pepper, bread, and salt. Reduce heat to low, add 1 cup stock, and simmer. 6. Add roasted tomatoes and any juice released during roasting. Roughly mash tomatoes, simmer for 20 minutes. 7. Transfer to blender and puree to smooth. Add remaining stock as needed to achieve desired consistency. 8. Squeeze orange and add juice slowly, stirring and tasting as you go. The juice adds a bright, sweet, tart flavour, which you can make subtle or bold. 9. Serve with garnish of bread cubes, chopped chives, and/or orange peel/zest. 10. Notes: 11. Basil may be fresh or dried. A tangerine may be substituted for the orange, as can commercial orange juice. Vegetable stock may be used. I've also recently made the above soup as a sweet tomato bisque, leaving out the bread and orange, but adding plenty of brown sugar and/or honey and some cream.

Here is another that I think Lynda (Bunnylover) shared and is good! Cheesy Ham Chowder 10 bacon strips 1 large onion, chopped 1 cup diced carrots 3 TBSP flour 3 cups milk 1 1/2 cups water 2 1/2 cups cubed potatoes 1 can (15 oz) whole kernel corn 2 tsp chicken bouillon granules 3 cups shredded cheddar cheese 2 cups fully cooked ham In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon. *****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****