An Homage to Soup II - Sunday, January 22nd
An Homage to Soup II - Sunday, January 22nd
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Post #31 - January 22nd, 2012, 9:40 pmThanks for coming everyone. It as a lovely afternoon/evening. Someone left a plastic ladel, black with white handle.Ms. Ingie
Life is too short, why skip dessert?
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Post #32 - January 23rd, 2012, 8:35 amThanks to Ms. Ingie for hosting a lovely event, and to all the super soup (and bread) cooks!
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Post #33 - January 23rd, 2012, 9:03 amSorry, no photos. This happened last time as well. We were so busy dishing up soup and conversation, that nobody thought to take pictures.Ms. Ingie
Life is too short, why skip dessert?
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Post #34 - January 23rd, 2012, 9:42 amThanks again for hosting! Another great party and lots of delicious soup. I sent Mr. Pie off to work with the tomato bisque and the mushroom is mine, all mine.
Maybe the lack of photos will be incentive for more people to join in on exchanges.
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Post #35 - January 23rd, 2012, 1:25 pmHI,
I will take pictures of my stash as it is eaten.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #36 - January 23rd, 2012, 1:42 pmCathy2 wrote:HI,
I will take pictures of my stash as it is eaten.
Regards,
Great.Ms. Ingie
Life is too short, why skip dessert?
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Post #37 - February 2nd, 2012, 4:14 pmHaving taken no pictures at this event, I had to wait until I had eaten all soup brought home:
Ms. Ingie's Cream of Cauliflower by cal222, on Flickr
Pie Lady's Jamaican Rice & Pea Soup with Salt Cod with coco bread by cal222, on Flickr
Ruth's Mushroom Soup by cal222, on Flickr
Cathy2's Polish Pickle Soup by cal222, on Flickr
LAZ's Tomato Bisque by cal222, on Flickr
No pictures of:
Cookie Monster - Chicken Corn Chowder
Mrsm - Parmesan Black Pepper Bread
RheS - Rustic Bread
Helen - Chicken Rice Soup
Though all were delicious!
Thanks for a lovely day!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #38 - February 5th, 2012, 10:33 pmPer Pie Lady's request for Chicken Rice Soup
1 tsp chopped fresh ginger
3 Tbsp chopped garlic (fry in oil till light brown set aside in a small bowl, to use as garnish and reserve oil for later use)
1 med size onion chopped
1.0 lb boneless chicken thighs (chopped in small pieces)
2 cups uncooked rice (wash with water once)
3 Tbsp fish sauce
3 stalk of green onion (chopped for garnish)
chopped fresh cilantro (optional)
salt and pepper
Saute ginger in oil used on garlic,add onion, chicken and fish sauce till slightly brown, then add washed rice. add water. Watch till it thickens add more water till the rice splits. Add salt and pepper to taste and water depending on how you want it's consistency. serve hot and garnish with fried garlic, cilantro and green onion. You can also add century egg cut in pieces and sesame oil if desired.
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Post #39 - February 6th, 2012, 6:59 amHot diggity! I'm adding this to my grocery list right now.
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Post #40 - February 6th, 2012, 9:24 amI'm sorry to have missed this!
I don't know what happened to my January-
It was ridiculous..."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #41 - February 7th, 2012, 10:30 amhelen wrote:2 cups uncooked rice (wash with water once)
Does it matter what kind of rice? I have long grain brown at home already.
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Post #42 - February 7th, 2012, 11:22 amPie Lady wrote:helen wrote:2 cups uncooked rice (wash with water once)
Does it matter what kind of rice? I have long grain brown at home already.
Hi,
This will do quite well.
FYI - Helen cooks this practically by instinct. She wrote it down for the first time for you, you may need to finese it.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #43 - February 7th, 2012, 11:32 amCathy2 wrote:Pie Lady wrote:helen wrote:2 cups uncooked rice (wash with water once)
Does it matter what kind of rice? I have long grain brown at home already.
Hi,
This will do quite well.
FYI - Helen cooks this practically by instinct. She wrote it down for the first time for you, you may need to finese it.
Regards,
I feel so special! This sounds really great, and I have it on my calendar for 2/19.
