Tuesday, March 30, 2010
And then awhile back Marvin had brought back these instant soups from Japan. They were so ono. I was raving about them to somebody. She asked, "How many did he give you?" So I raised my hand and said, "Four." She said, "Why are you holding your fingers like that?" I said, "Well, he gave me two Chicken Pho soup and two Kalbi soup."
Then there was the day that I was driving to work with my new Rav4, so new that it still had its temporary plates on. I somehow turned on the windshield wipers and I couldn't figure out how to turn them off. Here it was a bright, sunny day without a cloud in the sky with me driving with front wipers going back and forth, then the back wipers going back and forth and then the water shoots out in the front, then the water shoots out in the back, then they go faster, then they go slower, then they go intermittent, water shoot in the front, water shoot in the back. I think I went about a mile like this before I called my brother to ask him HowDaHell do I turn off my wipers? It was sooooo embarassing.
Sunday, March 28, 2010
Sift together (in new sifter from Susie): 2 cups flour, 2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. salt.
In a separate bowl mix together: 2 cups sugar, 1 1/2 cups oil and 4 eggs.
Thursday, March 25, 2010
I got to thinking . . . that card thing is so small, what if I had a bigger card. Wouldn't the larger reflective surface be better?
Then I cut a piece of this hook portion of velcro . . .
Wednesday, March 24, 2010
The recipe is simple enough that I might even try my hand at it.
Creamy Mushroom Soup with Sherry and Thyme
from Fine Cooking issue #74
2 tbsps unsalted butter
2 tbsps olive oil
1 medium onion, medium dice (~ 1 1/2 cups)
4 cloves garlic, minced
3/4 pound fresh mushrooms, wiped clean, trimmed, and thinly sliced (~ 4 1/2 cups) – I used portabella & alba mushrooms
1/2 ounce bag of dried porcini mushrooms, rehydrated in 1-2 cups boiling water (reserve the liquid, but leave any sandy dregs behind) – this is optional, but I did it
2 tbsps plus 1 tsp fresh thyme leaves
1/2 tsp salt to taste
1/2 tsp ground black pepper to taste
4 cups chicken or vegetable broth
1/4 cup half-and-half
3 tbsps dry sherry
1 tbsp soy sauce
In a large stockpot heat the butter and olive oil over medium-high. Sauté the onions until they are browned, about 4 minutes. Add the garlic and stir about for a minute. Then add the mushrooms, 2 tablespoons of thyme, salt, pepper, and cook until the mushrooms begin to wilt. Pour in the broth and the porcini liquid making sure to scrape up any fond that has formed on the bottom of the pan. Bring to a boil over high heat and then reduce to a simmer. Cook for about 7 to 10 minutes until the mushrooms are tender. Remove the soup from the heat and let it cool slightly. Either using a food processor, a blender, or an immersion blender, purée about half of the soup. Return the purée to the pot and stir int he half-and-half, shery, and soy sauce. Season with more salt and pepper to taste. Reheat as needed. Garnish with fresh thyme and extra mushrooms that have been browned in butter. Serves six.
Tuesday, March 23, 2010
Monday, March 22, 2010
Kevin, if you're in the neighborhood sometime soon, please please please can you drop by again. I left a bag of Taro Ko chips for you at our front desk.
Sunday, March 21, 2010
Show dates are Friday May 7 @ 7:30pm and Sunday May 9 @ 4:30pm at Farrington High School.