For a day off
Dec. 8th, 2011 11:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessI've been doing work for 13 hours now and I am not done. Whines.
At least tomorrow is the last final.
It's a comprehensive final
It's 100 questions and 30 pages long.
I'm glad their tears sustain me.
If you didn't see it Ofic filter people, I have up a chunk of that steampunk faerie thing I was mentioning. I might get more up tonight of something else (or maybe not with how freaking busy I am).
I whined at the post office since they keep putting the mail in the WRONG BOX. And I need to whine at the credit cards Quit Sending Me Those Damn Checks. I mean they send blank checks that the postal carrier puts in the wrong box
I bought myself a Christmas gift from Black Phoenix Alchemy lab.
My cats are trying my patience. That is all.
And after my conversation about females with testicles my parents found me a job to try for. They found me a house in that area. They plan to visit in the summer. Winter gets down to -40 but not so much snow. Mom- you used to live in that in Wisconsin and you liked it. Fair enough Mom.
Thanks for the neat chanukka card![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
a2zmom. Zach did a great job. And floranna did I sign up for your cards? I can't remember.
A while backcaffeinified asked for soup recipes. Here's one (and i'm sure there are more on my recipes tag)
French Onion Soup – Alton
10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese
Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup
into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes
Yes, this is not an every day soup. It takes work but it is very very good
At least tomorrow is the last final.
It's a comprehensive final
It's 100 questions and 30 pages long.
I'm glad their tears sustain me.
If you didn't see it Ofic filter people, I have up a chunk of that steampunk faerie thing I was mentioning. I might get more up tonight of something else (or maybe not with how freaking busy I am).
I whined at the post office since they keep putting the mail in the WRONG BOX. And I need to whine at the credit cards Quit Sending Me Those Damn Checks. I mean they send blank checks that the postal carrier puts in the wrong box
I bought myself a Christmas gift from Black Phoenix Alchemy lab.
My cats are trying my patience. That is all.
And after my conversation about females with testicles my parents found me a job to try for. They found me a house in that area. They plan to visit in the summer. Winter gets down to -40 but not so much snow. Mom- you used to live in that in Wisconsin and you liked it. Fair enough Mom.
Thanks for the neat chanukka card
a2zmom. Zach did a great job. And floranna did I sign up for your cards? I can't remember.A while back
caffeinified asked for soup recipes. Here's one (and i'm sure there are more on my recipes tag)French Onion Soup – Alton
10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese
Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup
into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes
Yes, this is not an every day soup. It takes work but it is very very good
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no subject
Date: 2011-12-09 04:42 am (UTC)Your students are going to cry so hard. Save their tears.
I'm so glad I'm mailing what I have for you to your mom's address. She'll make sure it gets to you.
Mmm, Black Phoenix.
no subject
Date: 2011-12-09 05:18 am (UTC)ROFLMAO!
Well, another job might be less stressful, at least...
no subject
Date: 2011-12-09 05:52 am (UTC)no subject
Date: 2011-12-09 05:58 am (UTC)they will
yes at least her post mistress can read (they told me their one carrier has trouble with numbers...)
hope it's good
no subject
Date: 2011-12-09 11:40 am (UTC)LOL!! XD
Visa keeps sending me those cheques too, and though they don't end up in the wrong box, I don't want them. They're annoying to dispose of without a shredder.
Hope you get all your marking done!
no subject
Date: 2011-12-09 12:11 pm (UTC)They've dumbed down our youth a lot.
Though I DID finally figure out why all my uni friends were "so smart". They were mostly upperclassmen, in the honors program, or BOTH! *Me, with no common sense, figured everyone was at least as smart as I was. I didn't think I was all that smart.
no subject
Date: 2011-12-09 01:10 pm (UTC)I miss Candy; she always knew what was my stuff.
Me, too.
no subject
Date: 2011-12-09 03:23 pm (UTC)You are so evil. I like that in a woman. ^__~
Oh gods, I adore french onion soup. That's one my dad used to make from scratch once in a while-- he even made his own beef broth. Mmmmmmmmmm..... cheesy.....
no subject
Date: 2011-12-09 03:35 pm (UTC)We keep getting neighbors mail too. It drives me crazy and makes me wonder how much of our mail they get.
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Date: 2011-12-09 04:15 pm (UTC)Yeah and when you consider those blank credit card checks....
no subject
Date: 2011-12-09 04:17 pm (UTC)It's one of my favorite soups. I'm too lazy to make beef broth though I have made chicken.
no subject
Date: 2011-12-09 04:26 pm (UTC)yeah
no subject
Date: 2011-12-09 04:34 pm (UTC)they have
Yeah by the time they get there they're usually smarter but not by much any more.
no subject
Date: 2011-12-09 04:39 pm (UTC)I know. it's crazy. I call and tell them but they ignore me. I have had people steal and use them
thanks.
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Date: 2011-12-09 11:00 pm (UTC)Mmmh, soup, love it! Tomato, leeks and pumpkin soups are probably my favorites. There's nothing like it when you feel the cold has seeped into your very bones...!
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Date: 2011-12-09 11:08 pm (UTC)no subject
Date: 2011-12-10 01:53 am (UTC)I do love soup. All kinds of soup. And i look forward to the cold weather just so I can make some
no subject
Date: 2011-12-10 03:23 am (UTC)That soup recipe sounds delicious. Any idea of the carb count? Being on insulin means always having to count.
no subject
Date: 2011-12-10 03:52 am (UTC)Nope. I never bother with that (insulin or not because my body handles low carbs badly)
i looked it up and foodnetwork does not list that stuff which is a little disappointing
no subject
Date: 2011-12-11 07:55 pm (UTC)I like The Veggie Venture site, also Fine Cooking. Both have complete info.
no subject
Date: 2011-12-11 08:46 pm (UTC)