I'm in love with my immersion blender.
She saves me. Well, she doesn't actually save me, but she saves some food from perishing, from a prolonged refrigerator death, and as a result, saves me, because I can't stand to see food die.
This afternoon, while staring down a gallon size ziploc bag holding a bulging bulk of leftover Indian spiced roasted cauliflower, I spied the half empty container of chicken stock. Now I usually prefer to make my own stock, especially since I always have veggies lingering that make for a tasty stock, but when I think soup and want it within a 1/2 hour, I resort to store-bought.
Into a pot went the stock; I added the cauliflower and let it simmer for about 20 minutes. Then, grabbing my love, I twizzled and blended until I had a deliciously thick hearty bowl of soup.
Earlier this week, she rescued broccoli, potatoes, onions, and parsley along with the ingredients for a homemade stock (celery, carrots, onions, kale). Once again, a simple combination of stock and veggie equals a perfectly textured hearty bowl of soup.
Not only is she my love. She is my savior.