a little cheese with that wine
Feb. 6th, 2011 11:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessCongrats to the Packers. They definitely deserved to win this one and since they are my second favorite team ever I'm not that disappointed it wasn't the Steelers. Maybe now their QB can stop being unfavorable compared to Brett Favre. The Steelers sucked in the first half. The second half was amazing on both sides. Also I ADORED the VW little Dark Vadar commerical. It was brilliant.
I didn't do much but make a test and clean the bathroom today. Other than that I sat around watching Ghost Hunter being jealous of where they get to go while I worked on stories. almost there on my original fiction because damn it i have to be.
the shoulder hurts beyond reason. I go back to the doc tomorrow but i'm not sure there's anything much they can do until i can have surgery. maybe there's PT or something.
Since Krogers mysteriously got Meyer Lemons (and had them on sale) I bought a bag. Tonight I turned some of it into soup. Meyer lemons are sweeter than regular lemons (I could eat the meat right out of the skin) and are slightly floral. I zested them (I might make limoncello sort of with that)
Here's the soup
Soupa Avgolemeno
adapted from Essentially Greek
Serves 5 to 6
3 to 4 lb. chicken, washed (remove giblets)
2 to 3 qt. water
salt and pepper to taste
1 to 2 carrots, chopped
1 to 2 stalks celery, chopped
2/3 c. rice
Avgolemeno (Egg-Lemon Sauce- see below)
Place chicken in pot; cover with water. Add salt and pepper. Bring to a boil. Spoon off froth. Add vegetables and simmer until chicken is tender, about 45 minutes. Remove chicken and vegetables and strain broth. Add rice to broth and bring to a boil and simmer until rice is cooked, about 20 minutes. Prepare Avgolemeno and add to soup. Serve chicken on side, or cut up and put back in soup
NOTE- this above recipe is just to make the chicken stock. Not in the mood for that? BUY IT. That's what I did (just accept you can't control the salt content that way)
Egg-Lemon Sauce- Avgolemeno
adapted from Essentially Greek
This is a basic sauce used in soups, stews and over dolmades.
For Soup:
1 qt. chicken stock from recipe above
3 large eggs
Juice of 1-2 lemons (to taste- I say more lemon is better!)
For Sauce: (which can be poured over veggies etc but would include uncooked eggs so use your own judgment about if you want to try this)
2 large eggs, separated
2 c. liquid (i.e. chicken stock)
juice of 1-2 lemons
Either way you prep them like this:
Separate the eggs. Beat the egg whites until stiff. Add the whole yolks, 1 at a time, beating until light and fluffy. Add lemon juice and continue beating at a low speed. Slowly pour the broth in, beating constantly so that the eggs will not curdle. Pour sauce over food or mix well into the soup and serve at once. Note: remove soup from heat to stop boiling so that it mixes smoothly with the Avgolemeno.
NOTE - i didn't create the recipe obviously. Also if you don't want to fuss that much with the eggs, you can just give them a quick whip like making scrambled eggs but it will make it all look like Chinese egg drop soup.
Since I can't have rice (and since I like the texture better anyhow) I use orzo pasta. In that case just boil the stock, drop the pasta in and cook it. I used the warm broth to do up the eggs (i.e. tempering them) by putting in a spoonful at a time while whisking
Let's get back to seeing my surroundings This is between my place and Jackson. Daydreams and Night things and as you might suspect it's the naughty shop. Speaking of naughty my sunday paper had a dollar off coupon for that Trojan's vibrator AND the Trojan's vibrating cock rings which I don't see tv ads for, just saying
I didn't do much but make a test and clean the bathroom today. Other than that I sat around watching Ghost Hunter being jealous of where they get to go while I worked on stories. almost there on my original fiction because damn it i have to be.
the shoulder hurts beyond reason. I go back to the doc tomorrow but i'm not sure there's anything much they can do until i can have surgery. maybe there's PT or something.
Since Krogers mysteriously got Meyer Lemons (and had them on sale) I bought a bag. Tonight I turned some of it into soup. Meyer lemons are sweeter than regular lemons (I could eat the meat right out of the skin) and are slightly floral. I zested them (I might make limoncello sort of with that)
Here's the soup
Soupa Avgolemeno
adapted from Essentially Greek
Serves 5 to 6
3 to 4 lb. chicken, washed (remove giblets)
2 to 3 qt. water
salt and pepper to taste
1 to 2 carrots, chopped
1 to 2 stalks celery, chopped
2/3 c. rice
Avgolemeno (Egg-Lemon Sauce- see below)
Place chicken in pot; cover with water. Add salt and pepper. Bring to a boil. Spoon off froth. Add vegetables and simmer until chicken is tender, about 45 minutes. Remove chicken and vegetables and strain broth. Add rice to broth and bring to a boil and simmer until rice is cooked, about 20 minutes. Prepare Avgolemeno and add to soup. Serve chicken on side, or cut up and put back in soup
NOTE- this above recipe is just to make the chicken stock. Not in the mood for that? BUY IT. That's what I did (just accept you can't control the salt content that way)
Egg-Lemon Sauce- Avgolemeno
adapted from Essentially Greek
This is a basic sauce used in soups, stews and over dolmades.
For Soup:
1 qt. chicken stock from recipe above
3 large eggs
Juice of 1-2 lemons (to taste- I say more lemon is better!)
For Sauce: (which can be poured over veggies etc but would include uncooked eggs so use your own judgment about if you want to try this)
2 large eggs, separated
2 c. liquid (i.e. chicken stock)
juice of 1-2 lemons
Either way you prep them like this:
Separate the eggs. Beat the egg whites until stiff. Add the whole yolks, 1 at a time, beating until light and fluffy. Add lemon juice and continue beating at a low speed. Slowly pour the broth in, beating constantly so that the eggs will not curdle. Pour sauce over food or mix well into the soup and serve at once. Note: remove soup from heat to stop boiling so that it mixes smoothly with the Avgolemeno.
NOTE - i didn't create the recipe obviously. Also if you don't want to fuss that much with the eggs, you can just give them a quick whip like making scrambled eggs but it will make it all look like Chinese egg drop soup.
Since I can't have rice (and since I like the texture better anyhow) I use orzo pasta. In that case just boil the stock, drop the pasta in and cook it. I used the warm broth to do up the eggs (i.e. tempering them) by putting in a spoonful at a time while whisking
Let's get back to seeing my surroundings This is between my place and Jackson. Daydreams and Night things and as you might suspect it's the naughty shop. Speaking of naughty my sunday paper had a dollar off coupon for that Trojan's vibrator AND the Trojan's vibrating cock rings which I don't see tv ads for, just saying
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no subject
Date: 2011-02-07 04:29 am (UTC)Not going anywhere near Night Dreams.
I hope the doctor will tell you something good about your shoulder.
no subject
Date: 2011-02-07 04:35 am (UTC)aw we aren't gonna stop? I swear to god i've never seen ANYONE there.
that doesn't include narcotics
no subject
Date: 2011-02-07 02:45 pm (UTC)Good luck at your doctor's appointment.
no subject
Date: 2011-02-07 04:54 am (UTC)::sends best wishes for shoulder::
no subject
Date: 2011-02-07 05:07 am (UTC)thanks
no subject
Date: 2011-02-07 05:04 am (UTC)I hope your shoulder starts doing better.
no subject
Date: 2011-02-07 05:08 am (UTC)and thanks
no subject
Date: 2011-02-07 01:44 pm (UTC)I was rooting for the Steelers, partly because my husband is a die hard Bears fan so defacto 'hate the Packers', but mainly because Antwaan Randle El is back with the Steelers and I loved watching him play when he was at IU so I root for whatever team he's with! That said, I honestly didn't care that the Packers won. I don't dislike them.
no subject
Date: 2011-02-07 05:17 pm (UTC)Ah I see. I was born and raised in Pittsburgh then lived quite some time in Wisconsin so I was fine with whomever