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Jennifer E. Thomas
...... .:::.:.:

It's almost like there are these periods where our relationship is smooth and steady, and then there are times when it's like standing on the edge of this gorgeous, wonderful waterfall and just letting yourself drop, knowing that there's a safe pool of water ready to catch you at bottom. You take the plunge and you're in wayyyy over your head, but oh man, it's exhilarating, it's breathtaking, it's just incredible and you feel better than you ever have before and the water is cool and refreshing and exactly what you needed.

Sam is my waterfall.

- LJ entry from 8/2005


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December 2017
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Jennifer E. Thomas [userpic]
Amazing soup...

Tonight I couldn't figure out what to make for supper, and when that happens, it's a soup night.

I love soup nights, because I make enough soup to feed an army, and we go at the pot for several days afterward.

Tonight was something I'd never tried before.

I grew up eating a lot of whole grains and legumes of all sorts. But as an adult I've wandered into crappy bread land, and very few beans, etc. This changed tonight.

A couple of good sized hunks of leftover steak, cut into 1/4 inch chunks
Three very meaty beef ribs
One pound of red lentils
One cup of brown rice
One bag of frozen mixed veggies (peas, limas, corn, carrots, string beans)
Ten cubes of beef bouillion
Twelve cups of water.

Bring water and beef ribs and lentils and bouillion to a boil. Remove ribs when cooked and chop the meat off them. Give the bones to the dog to gnaw what he can from them (and take them away before he splinters them). Lower heat to a simmer. Add one cup of brown rice and frozen veggies. Add NO SPICES/FLAVORINGS except the bouillion cubes. Simmer until rice and lentils are thoroughly cooked, about 25 minutes.

This soup was heavenly. Sam, who is not crazy about soup, had two helpings and went back for more later on while we were watching "Keeping Up Appearances" on PBS. The boys ate all of theirs and had seconds. There will not be enough left for another meal.

I am writing the recipe down here so that I can duplicate it in the future.

Borderline symptom of the day: happyhappy

This sounds very good. Suggestion for modification: Convert it to a stew by using a little less water or adding something that will thicken it. Then, go to a GOOD bakery and get some small loaves of a hard-crusted bread (something like a good bakery rye, for example) - something about the size of a single-serving soup bowl, one per person - cut the tops off, pull out most-but-not-all of the insides, and ladle the stew into the resulting bread bowl.

The bread bowl idea works for any thick soup, as well (e.g., New England-style clam chowder, split pea, lentil). Tasty, filling, and much easier cleanup.

LOL real bakery bread?



Darlin', it's hard to find Erowhon breads here, nevermind nice round loaves of anything for bread bowls.

God I miss San Francisco sourdough bowls fulla chowdah!