Replacing the much lamented 'On My Mind' profile option, this thread is for musings, jottings, whimsies, preoccupations and the rest of the thesaurus for anyone to jot down anything they please.
I can't remember what the maximum character count was before, can anyone else? But anyway it wasn't very many so let's keep to that.
3 fat potatoes (it doesn't say to peel them but I wouldn't dream of not peeling them!)
3 leeks (size not specified)
1 ½ litres = 2 ½ ish pints water, boiling
100g = 4 oz butter
salt
slices of toast
15 mins prep
1 hour to cook
Wash the vegetables. Chop the leeks, cut the potatoes into pieces. Melt (half?) the butter* in a big saucepan or flame-proof casserole, put the leeks in and fry them until they just turn colour and go "golden", stir in the boiling (or just boiled) water, throw in the potato pieces.
Add salt to taste. [Don't skimp, but don't forget you can always add more but you can't take it out]
Leave it to cook over gentle heat for an hour.
Put it through a vegetable mill if you have one. If not, any liquidiser or hand-held blender will do just as well.
It says to pour the soup onto your pieces of toast in a tureen, which is nice if you like it like that, then add the uncooked butter.
* I'd never noticed this before. I guess what they mean is... Do your original leek-cooking in one or two ounces of the butter, then stir the rest in at the end, or use it to butter your toast.
It's nice, anyway! - even though I've apparently been getting it slightly wrong for 35 years.
Maman* Blanc's vegetable and chervil soup
It is important to get the slices really thin so that the vegetables cook fast. The easiest way is using a Japanese mandolin, but if you have a food processor that should have a fine enough setting on it. Doing it by hand takes pretty good knife skills if you ask me!
20 minutes prep
10-12 minutes cooking
1 onion, cut into teeny weeny dice
1 garlic clove, peeled and crushed
2 large carrots, peeled and sliced ⅛" thick
3 celery stalks, sliced ¼" thick
2 leeks, with their two outer layers stripped off, cut into slices ½" thick
½ oz unsalted butter
1 large zucchini, halved lengthways and then cut into slices ¼" thick
2 ripe tomatoes, roughly chopped
1 ¾ pints boiling water
a large handful of fresh chervil, roughly chopped (flat leaf parsley is fine if you can't get chervil)
salt, freshly ground white pepper
to finish, optional - crème fraîche or more butter
1. Sweat the vegetables. Large saucepan, medium heat, melt the butter, put in the onion, garlic, carrots, celery, and leeks, cover the pan, turn the heat down low, and leave them for five minutes. They should only soften, you don't want them to take on any colour.
He says: season with 8 pinches of sea salt and 2 pinches of white pepper. I love Raymond Blanc dearly, and I have never eaten anything at his restaurants that wasn't delicious, but to me this amount of salt is insane and I use half that amount at most. Add gradually and taste it, I should.
2. Cook the soup. Now add the courgette, tomatoes and boiling water (it must be boiling hot to reduce the cooking time and to help keep the colours bright). Boil fast for 5-7 minutes, until the vegetables are just tender. Stir in the chervil, or whatever herbs you like, at this point.
3. Whisk in the crème fraîche or butter (or both!). Taste and correct the seasoning. If you like your soup smooth you can blend it but it looks much prettier as it is.
*Raymond Blanc's Maman, that is.
French onion? Maman Blanc's vegetable? Tomato rice? Leek and potato? I can send you a recipe if anything there tickles your fancy.
the reward of seeing you smile. I love you, Mother.
My dH has to work.
Hubs made a great effort to put up the lights. Yay!
Sure that I will receive traveling mercies....
–Unknown
Welcome back, Lu. I don't know what I'd do if I didn't have tv or internet. Probably finally read a book again, haha.
― Tia Walker
I sure have missed you~
Everything is A-ok here.We just lost 2 of our TV's,the phone and my computer for a whole week when somehow,we lost our connection to it all,the Tuesday before Thanksgiving. We still had the den TV but my dH hogged it.It was niceto have him eat dinner with me in the den though instead of him being back on his bed watching his TV in there for a change.
I hope everyone had a nice Thanksgiving ~
Thank you for wondering if I was alright.That's mighty kind~
― Roy T. Bennett
― Alphonse Karr
– Hellen Keller
It's just a useful feature.
And CW and CM, I relate to the idea that the younger generation has instant solutions to everything. Eyeroll. There's a reason I have been hired into an industry I haven't worked in 20 years, and within a short time I'm assuming quite a bit of responsibility for my company. The young ones just haven't got it all quite as figured out as they think they do.
I'm not a fan of road trips to visit family, either, but I'll do it once a year... at least. What is concerning me right now about an upcoming Christmas trip away is that... I don't want to leave the cats completely alone for a week or more. All the extra food set out and extra litter box and all of that... I just don't think it's a good idea. Not sure what I'm going to do. I'm close to getting a roommate but I'm not trying to rush that decision and who knows, maybe they will want to go on their own holiday trip.
But besides the cats, I hate driving hours over the road.
So I can only imagine that it doesn't get any easier.
And landlines are helpful, they just are. As are the simpler, unbreakable landline phones.
Gershun, I read this recently and think I will revisit it. It's helpful advice to me. Now, to put it into practice... But many of these I was already doing because they help me to chill my over-thinking mind. It's an article on huffpost dot com with the title -- 17 'Small,' But Significant, Lifestyle Changes That Help People With Anxiety
Heard from Luckyku, she is okay.
Bashing away at like, like, like.
How do you put it nicely when what you need to say to your endearing little best-beloveds can only be accurately expressed as "f*** RIGHT off!!!"