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plonqIf all goes according to plan, I will be walking up to the pharmacy later today to get a Shingrix shot. If they don't go according to plan then I will be sitting on my ass all day playing on the computer.
I personally know four people in the past few years who have contracted shingles - two of them quite recently - so I got my doctor to write me a prescription for it on my last visit. As much as I hate needles, I think I would dislike getting shingles even more.
And now, soup.
I made garlic soup for dinner last night. This used to be a fairly regular item in our meal rotation, butatara just stopped making it one day, and when I finally noticed and asked about it, she said that it was one step removed from drinking liquid bread. She had a point. The recipe calls for two cups of cubed French bread, and then for it to be served with bread.
We learned of this recipe when we went to a "no kids" resort just outside of town one November when they were offering decent off-season discounts. We were flipping through the channels when it was too cold to venture outside in the evening, and we happened upon Emeril Lagasse on the Food Network (back when he was still a thing), and this soup was one of the things he made in that show. We both thought it looked good, soatara tracked down the recipe and printed it off when we got home. This recipe is stained, and the ink is smudged in spots (it's old enough for us to have still been using atara's ancient inkjet when we printed it).
I had a quick look for this recipe on Sunday after I'd added this to our meal plan for the week, but the only hits coming back were for modified versions of this soup that contained onion, pepper flakes and the like. What we both liked about this recipe was its honest simplicity - it made no pretence over the fact that you were basically drinking liquid garlic. I did some more directed searches today, and I finally found the original recipe hiding on a food index site that seemed to be around to preserve orphaned recipes like this.
I considered printing that one off to replace this old copy, but having food and coffee stains on a recipe sheet just gives it an air of authenticity. The stains say, "this is a recipe that gets used." Also, this version has a number of hand-written notes on it. Two of the notes are my own additions.
The recipe starts with cooking a whole head of sliced garlic and two cups of cubed bread in olive oil. I crossed out the bread and added the note, "Add 1/4 cup of flour after the garlic is nearly done and create a roux."
Where it calls for 4 eggs, I changed that to 5 with the note, "Temper the 5th egg and added it back as an additional thickener."
Using an extra egg as a thickener (to make up for not putting in half a loaf of bread) wasatara's idea. I've tried doing that before. The trick is to temper the egg before it goes in, but I failed in each previous attempt, and I just ended up with runny soup swimming with bits of scrambled egg. This time the process went smashingly.
I am sure that there are some of you out there rolling your eyes at how it took me multiple tries to master such a basic cooking technique, but there is an undeniable sense of delight in having a technique work for the first time. I assumed - rightly, it seems - that I just hadn't tempered it for long enough on previous attempts.
I personally know four people in the past few years who have contracted shingles - two of them quite recently - so I got my doctor to write me a prescription for it on my last visit. As much as I hate needles, I think I would dislike getting shingles even more.
And now, soup.
I made garlic soup for dinner last night. This used to be a fairly regular item in our meal rotation, but
atara just stopped making it one day, and when I finally noticed and asked about it, she said that it was one step removed from drinking liquid bread. She had a point. The recipe calls for two cups of cubed French bread, and then for it to be served with bread.We learned of this recipe when we went to a "no kids" resort just outside of town one November when they were offering decent off-season discounts. We were flipping through the channels when it was too cold to venture outside in the evening, and we happened upon Emeril Lagasse on the Food Network (back when he was still a thing), and this soup was one of the things he made in that show. We both thought it looked good, so
atara tracked down the recipe and printed it off when we got home. This recipe is stained, and the ink is smudged in spots (it's old enough for us to have still been using atara's ancient inkjet when we printed it).I had a quick look for this recipe on Sunday after I'd added this to our meal plan for the week, but the only hits coming back were for modified versions of this soup that contained onion, pepper flakes and the like. What we both liked about this recipe was its honest simplicity - it made no pretence over the fact that you were basically drinking liquid garlic. I did some more directed searches today, and I finally found the original recipe hiding on a food index site that seemed to be around to preserve orphaned recipes like this.
I considered printing that one off to replace this old copy, but having food and coffee stains on a recipe sheet just gives it an air of authenticity. The stains say, "this is a recipe that gets used." Also, this version has a number of hand-written notes on it. Two of the notes are my own additions.
The recipe starts with cooking a whole head of sliced garlic and two cups of cubed bread in olive oil. I crossed out the bread and added the note, "Add 1/4 cup of flour after the garlic is nearly done and create a roux."
Where it calls for 4 eggs, I changed that to 5 with the note, "Temper the 5th egg and added it back as an additional thickener."
Using an extra egg as a thickener (to make up for not putting in half a loaf of bread) was
atara's idea. I've tried doing that before. The trick is to temper the egg before it goes in, but I failed in each previous attempt, and I just ended up with runny soup swimming with bits of scrambled egg. This time the process went smashingly.I am sure that there are some of you out there rolling your eyes at how it took me multiple tries to master such a basic cooking technique, but there is an undeniable sense of delight in having a technique work for the first time. I assumed - rightly, it seems - that I just hadn't tempered it for long enough on previous attempts.
