On days when we stay home all day I try to get caught up on all tasks that are neglected when we’re away from home and running full speed ahead. You know… vacuuming, sweeping, feeding the cat.

Laundry is always on this list too, except when we’re home all day, Maxine changes her outfit six times over the course of about 12 hours. New socks, new underwear, the whole 9 yards. Usually she times her wardrobe change for when I’m elbow deep in rubber gloves and dishwater or I’m caught in a firestorm of pots and pans and herbs and spices trying to make sure nothing is going boil over or burn.

What a coincidence that I can’t do a thing about her third pair of pants or second leotard of the morning when I can’t grab her by the shirt collar and gently remind her through a forced smile and gritted teeth that if she doesn’t knock it off she’ll be signing herself up for a new course I’m offering next semester

Intro to Toddler Laundry

I can’t do laundry when we’re not home, but the laundry piles up faster than I can fold it when we are home. What’s a mom to do?

Complain, apparently.

So what was I doing tonight during wardrobe change numero cinco? (I hope that says Number Five. The only Spanish I know is from Dora the Explorer.)

I was making Southwest Tomato Soup.

Given we were under self imposed house arrest today, grocery shopping has been scheduled for tomorrow. Fresh produce stock has plummeted and the vegetable crisper is breathing a sigh of relief for the welcome break. I found myself locked in my house bound shackles trying to come up with a pantry dinner.

Fortunately, I managed to whip up something easy and yummy – shackles and all. And please let the record state that I was wearing the same clothes during dinner prep that I was wearing when I made breakfast this morning.

Southwest Tomato Soup

1 Tbsp extra virgin olive oil
1 medium onion, diced
2 cloves of garlic
1/4 cup jarred jalapenos, diced
28oz canned tomatoes
1 can black beans, rinsed and drained
8 oz frozen corn
2 cups vegetable broth
1 Tbsp cumin
1 tsp chili powder
1 Tbsp dried cilantro
a dash of hot sauce
salt to taste

Saute onions, garlic and jalepeno in olive oil until soft.

Add remaining ingredients and bring to a boil, reduce to a simmer for about 15 – 20 minutes.

Done.

So what’s the perfect side kick to Tomato Soup?

Grilled cheese! But we’re having Mexican tomato soup, then we need Mexican grilled cheese to go with it! Mexican grilled cheese might also be known as tomato and cheese quesadillas. Served with a quarter of a diced avocado.

So happy together!

The soup recipe made six, one cup servings, about 165 calories per serving.

Dinner has been made, the dishes are done, pajamas are on. I’m now on red alert to stop any pajama wardrobe malfunctions before they even start.