http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x69826Oh my.
The well-intended, good-natured, friend-to-all, Grandma:
hippywife (1000+ posts) Sun Oct-11-09 01:34 PM
Original message
Chilly, dampish day today.
So instead of cutting and frying that whole chicken, it's gonna be Italian Wedding Soup today. Been since it was cold last time since I made it. When I lived back in Ohio, my sisters and I had a tradition of getting together on one of the first cold weekends and making it together, spending the day enjoying each others company and the soup.
I miss that.
Arkansas Granny (1000+ posts) Sun Oct-11-09 04:47 PM
Response to Original message
1. Chilly, gloomy day here, as well. I made a big pot of vegetable beef soup for my son and dil. I'm going to have to get them a bigger soup pot. I always start with the biggest pot available and wind up wishing I had something bigger (like a #2 washtub). It really tasted good and there's plenty left to put back for later on in the week.
I made scones for breakfast using dried cherries and white chocolate chips and put a thin confectioner's sugar glaze on top. Yummy!
franksolich has a problem with that, too; too small of a container when he fixes his usual autumn feast; one giant box of Rice Chex, one giant box of Wheat Chex, one giant box of Corn Chex, one giant box of Cheerios, a pound of salted pretzel sticks, a pound of salted peanuts, half a pound of salted cashews, a quarter pound of butter, a little tiny sprinkle of onion salt, several very large sprinkles of garlic salt, some splatterings of Worcestershire Sauce, and a fistful of Corn Flakes.
The oven here has three racks, and franksolich has to take two of them out, so as to accomodate the very large stainless steel pot which is overbrimming.
hippywife (1000+ posts) Sun Oct-11-09 06:06 PM
Response to Reply #1
3. You are gonna turn into the Scone Lady of Arkansas!
Those sound good, as well as your soup. Nothing like soup on a day like this.
I ended up having to use Italian sausage for my little meatballs since I was out of ground beef until this coming Thursday and the only orzo Bill could find was this huge whole wheat stuff, but it all worked out great. The pasta has much more of a presence and the whole thing tastes wonderful. He doesn't want me to make it the traditional way anymore.
after which Grandma uses one of those smiley things to wave at franksolich, who thinks her tightwad skinflint husband should get Grandma a large chest freezer for Christmas
Arkansas Granny (1000+ posts) Mon Oct-12-09 08:50 AM
Response to Reply #3
5. Don't I know it. They are just so good that I keep getting requests for them as well as suggestions on what kind to make next. That's fine with me. I love to cook, but it's not much fun cooking for just myself, not to mention that many of my favorite recipes just seem to work out better in large batches. When I go out to spend the weekend with one of the kids, they indulge me and let me cook for them. It's a win-win for everyone.
after which the razorback grandmother too uses one of those smiley things to wave at franksolich, but there's no point in it--there's only one Grandma on Skins's island, and that spot was taken a long time ago
The defrocked warped primitive:
Warpy (1000+ posts) Sun Oct-11-09 05:11 PM
Response to Original message
2. Gorgeous and sunny here, high in the mid 70s and it's the reason I moved out here to the high desert.
Unfortunately, I have an organic chicken sitting in the fridge crying out for brining and baking according to one of Julia's recipes.
I guess I'll heat the house up tomorrow. Today was laundry, tonight will be prep work, and tomorrow will be my first roasted chicken in at least six years.
The Bayer aspirin primitive:
cbayer (1000+ posts) Sun Oct-11-09 06:16 PM
Response to Original message
4. I am making a pot roast.
This was a tradition on Sundays in my house and fixing it just makes me feel all nostalgic and comforted.
A little less traditional than my mom's, as I use chinese 5 spice powder, soy sauce and sherry in the marinade and cooking sauce, but will be very traditional when I add the potatoes and carrots at the end.
Added bonus - we will bet at least 3 meals out of this $5 piece of meat. Once cooked and cooled, the meat is great for lots of other things.
Enjoy you soup!
after which the Bayer aspirin primitive uses one of those smileys to wave at franksolich, but it's a waste of bandwidth as franksolich acknowledges the waves of only Grandma[/i]
Blues Heron (195 posts) Mon Oct-12-09 03:29 PM
Response to Original message
6. that sounds good!
Love wedding soup! never made it tho. Have been on a lentil soup kick lately and made another batch yesterday - lentils, carrots, celery, onion, tomato paste, crushed tomatos, zuchini, and tubetti pasta. coriander, garlic, cumin, oregano, parsley to spice it up. usually i add peas as well, but we're out. It's kind of a minestrone inspired soup. Definitely soup weather here in DC today! nice to have a big batch on hand!
Hmmm. If the blue harridan primitive lives in Washington, D.C., one wonders if the blue harridan primitive by chance went to that parade where the subway cat was a float.
Paper Roses (158 posts) Mon Oct-12-09 03:34 PM
Response to Reply #6
7. Your lentil soup is a lot more fancy than mine but either way, it sure is good on a cold, gloomy day. Add a chunk of good bread and you're all set. If you make a lot of soups, do you make any soup with barley?
You know, this is weird.
franksolich never paid attention to lentils in his life until after he returned to this time and place from wandering around the socialist paradises of the workers and peasants with free medical care for all, and whenever people from that time and place wrote him, they asked him to send lentils.
I had to actually inquire of the grocer, what "lentils" were.
Over the years, I've shipped bushels of lentils to those groaning and bleeding under socialism.
I have no idea what's up with that, as the grocer who led me to lentils told me that the socialist paradises used to produce more lentils than any other place in the world.
One wonders what happened.
Blues Heron (195 posts) Mon Oct-12-09 10:58 PM
Response to Reply #7
9. Bean Barley...
For a while I was making bean barley with white beans and chicken broth... love barley soups!!
Oh yes, barley too; bags and bags and bags and bags of barley, sent to those being grinded down by socialism. That's another thing I never paid attention to, until franksolich was given the moral obligation to feed the hungry in the socialist paradises of the workers and peasants.
hippywife (1000+ posts) Mon Oct-12-09 06:16 PM
Response to Reply #6
8. Then we're in the same boat.
I love lentils but hardly ever make them. Your soup does sound like just the ticket for a chilly day.
after which Grandma waves at franksolich
Blues Heron (195 posts) Mon Oct-12-09 11:02 PM
Response to Reply #8
10. It's definitely soup weather and baking weather!
I like how lentils cook up so fast - soup's ready in under an hour!
Baked up some bread with milk powder and butter in it... was looking for a softer type of white bread - came out pretty well too, but it really browned fast - had to tent it to keep from burning on top...
franksolich thinks it's dried cereals-and-pretzels weather.
The pretzels are great when dipped in blue cheese salad dressing or sour cream.
