Bravo! You made diverticulitis and your health saga very entertaining.
I’m so glad you’re feeling better and enjoying your liquid diet. I had no idea how consommé was made, ver interesting.
I love soup, I make a big pot of soup from scratch every week in the winter. I have so many I like, but I would say two of my favorites are Chinese hot and sour and Thai Tom yum.
The Bambi "anal"ogy reminded me you that scene in 9 to 5, when Lily Tomlin, is accidentally putting rat poison thinking she's putting sugar into her bosses coffee, with the little animated creatures bringing her the utensils- 'member that?
Marry Christmas Mr. Lawrence, broke me down to cry ugly when David Bowie kissed his oppressor, in fact I'm tearing up while typing this goddamn comment . . .
Your recipe for consummé has been bookmarked. It looks purely di . . . VINE. The question I have is, the first pot is a pressure cooker pot? Do tell! I've been wanting a PC for some time, having bought all the CuisineArt and Henkel cutlery, that was something I missed.
When you have a nice stock, you can do anything. Like your consummé, McDaniel's art relays so much emotional simplicity through complex structure and color, that breaks through the conformity of construct and compartmentalization. Amazing story of how she does this. Which really seems to line up with your diet and aesthetic tastes this week.
I will not apologize for having three favorite soups. All are comforting and each has their own properties. For colds and flu, I cannot resist a real chicken stock with big 'ol honkin bull testical sized matza balls. My ex, a Jewish woman who did NOT know how to cook LOL! was the only one between us who could perfect the simple matza blend that the goy in me, could not manage to do without a rubbery ball that comes out of a machine for a quarter.
Thank you, Del Mar! I love that scene in 9 to 5 - hilarious!!! Yes, those are the same woodland creatures that were hiding out in there...they're gone now!
So glad you like Gisela McDaniel's art. I love her whole creative process...brilliant.
As for the PC, it's just the biggest pot we have here in our rented apt (it doesn't even have the top!). And I love your choices for soup! I wanted to make matzo ball soup so badly this week but I can't find any matzo meal here in Tirana, sadly. My great grandmother, Belle Kosokoff, made the BEST matzo ball soup. I still miss it to this day. Luckily she did teach me how to make her borscht, which I'll be making tomorrow.
Checking out the Brazilian Paprika Chicken Stew right now!
Thank you! That Brazilian calls for chicken sausage, which I can't find locally here, perhaps in an English / American store, hence the bacon. It worked very well without the sausage and I made a second pot. I'll finish eating it tonight! What detail and fortitude to make the consummé. Bold. Bold.
It is. It doesn't have to be spicy either. I try to stay away from prepped sausages- nitrites, but this recipe had me reeling; as fate would have it, none to be found but bacon.
Since everyone is already chiming in with their favorite soups, I'll add mine - my great grandma Belle's borscht. I've already bought the beets and I'm whipping up a batch tomorrow night!
I love caldo verde! I was actually making a list today of ingredients to get to make it later this week. It was on our Mid-Week Libation this week as one of the "15 Hearty Soups to Warm You Up!"
Now I think I must whip up a batch . . . fortunately, no one will see us eating it!
I think my favorite soup would have to be Vietnamese Phở. I have fond memories of delicious Phở in Paris, Seattle, Montreal and Los Angeles . . . hope to enjoy a bowl (correction: many bowls) in Vietnam one day.
I'm craving it everyday since I've been making soups! I couldn't agree more. I seem to recall that when we first met we had many "dates" dining at Pho Than Brothers on Broadway in Seattle!
Pho Than Brothers is a walk down memory lane. Remember the little cream puffs they served for dessert. A bowl of pho & dessert was $5--cash only. I wonder if they are still there.
Couldn't agree more! Than Brothers was the best Phở in Seattle. I had to look them up, and yes they are still around. With seven locations now! https://thanbrothers.com/
One of my carryovers from a short time trying to be vegan was vegetable, bean, barley soup which I make all the time (only now I use chicken broth--sorry to my vegan friends). Also love a good potato soup.
Bravo! You made diverticulitis and your health saga very entertaining.
I’m so glad you’re feeling better and enjoying your liquid diet. I had no idea how consommé was made, ver interesting.
I love soup, I make a big pot of soup from scratch every week in the winter. I have so many I like, but I would say two of my favorites are Chinese hot and sour and Thai Tom yum.
Thanks, Cheryl! Laughing is always the best medicine, I find!
I LOVE both hot and sour soup and Thai Tom yum! We had some Tom ka this week as well, just the broth but it was delicious!
Those are two of my favorite soups as well!
The Bambi "anal"ogy reminded me you that scene in 9 to 5, when Lily Tomlin, is accidentally putting rat poison thinking she's putting sugar into her bosses coffee, with the little animated creatures bringing her the utensils- 'member that?
Marry Christmas Mr. Lawrence, broke me down to cry ugly when David Bowie kissed his oppressor, in fact I'm tearing up while typing this goddamn comment . . .
Your recipe for consummé has been bookmarked. It looks purely di . . . VINE. The question I have is, the first pot is a pressure cooker pot? Do tell! I've been wanting a PC for some time, having bought all the CuisineArt and Henkel cutlery, that was something I missed.
When you have a nice stock, you can do anything. Like your consummé, McDaniel's art relays so much emotional simplicity through complex structure and color, that breaks through the conformity of construct and compartmentalization. Amazing story of how she does this. Which really seems to line up with your diet and aesthetic tastes this week.
I will not apologize for having three favorite soups. All are comforting and each has their own properties. For colds and flu, I cannot resist a real chicken stock with big 'ol honkin bull testical sized matza balls. My ex, a Jewish woman who did NOT know how to cook LOL! was the only one between us who could perfect the simple matza blend that the goy in me, could not manage to do without a rubbery ball that comes out of a machine for a quarter.
1. Matza Ball
2. WAR Wanton
3. Brazilian Paprika Chicken Stew
https://www.oliviascuisine.com/brazilian-paprika-chicken-stew-white-beans/
Thank you, Del Mar! I love that scene in 9 to 5 - hilarious!!! Yes, those are the same woodland creatures that were hiding out in there...they're gone now!
So glad you like Gisela McDaniel's art. I love her whole creative process...brilliant.
As for the PC, it's just the biggest pot we have here in our rented apt (it doesn't even have the top!). And I love your choices for soup! I wanted to make matzo ball soup so badly this week but I can't find any matzo meal here in Tirana, sadly. My great grandmother, Belle Kosokoff, made the BEST matzo ball soup. I still miss it to this day. Luckily she did teach me how to make her borscht, which I'll be making tomorrow.
Checking out the Brazilian Paprika Chicken Stew right now!
Thank you! That Brazilian calls for chicken sausage, which I can't find locally here, perhaps in an English / American store, hence the bacon. It worked very well without the sausage and I made a second pot. I'll finish eating it tonight! What detail and fortitude to make the consummé. Bold. Bold.
Adding it to my list now! I've never made it, so I'll try it out. Maybe I'll use bacon too.
And yes, the consummé is labor-intensive but the end result is liquid gold! Epicureans gotta Epicurean!
Ooh . . . I've never had this one! Sounds delicious.
It is. It doesn't have to be spicy either. I try to stay away from prepped sausages- nitrites, but this recipe had me reeling; as fate would have it, none to be found but bacon.
My spell checker needs a tune-up. Marry? No . . MERRY, mac laptop, MERRY.
Since everyone is already chiming in with their favorite soups, I'll add mine - my great grandma Belle's borscht. I've already bought the beets and I'm whipping up a batch tomorrow night!
Your version of Grandma Belle's borscht is another one of my favorites. Looking forward to it tomorrow!
My favorite dinner party soup -- caldo verde. It's just so much fun to watch others try to eat it elegantly!
I love caldo verde! I was actually making a list today of ingredients to get to make it later this week. It was on our Mid-Week Libation this week as one of the "15 Hearty Soups to Warm You Up!"
Now I think I must whip up a batch . . . fortunately, no one will see us eating it!
I'm always tempter to just lap it up like a dog. ;-)
Great choice! That's now yet another soup I'm genuinely looking forward to enjoying during our liquid diet this month.
I think my favorite soup would have to be Vietnamese Phở. I have fond memories of delicious Phở in Paris, Seattle, Montreal and Los Angeles . . . hope to enjoy a bowl (correction: many bowls) in Vietnam one day.
I'm craving it everyday since I've been making soups! I couldn't agree more. I seem to recall that when we first met we had many "dates" dining at Pho Than Brothers on Broadway in Seattle!
Pho Than Brothers is a walk down memory lane. Remember the little cream puffs they served for dessert. A bowl of pho & dessert was $5--cash only. I wonder if they are still there.
Couldn't agree more! Than Brothers was the best Phở in Seattle. I had to look them up, and yes they are still around. With seven locations now! https://thanbrothers.com/
One of my carryovers from a short time trying to be vegan was vegetable, bean, barley soup which I make all the time (only now I use chicken broth--sorry to my vegan friends). Also love a good potato soup.
The vegetable bean and barley soup sounds delicious! And I love a good potato soup as well.