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Monthly Archives: March 2010
Creamy Egg & Lemon Soup with Meatballs
In honor of feeling generally bad all day and wishing for a good soup I didn’t have to cook or fight with the microwave to defrost, I’ll share with you a recipe I made last week. It’s a take on a classic Greek avgolemono soup with tiny, fluffy meatballs that soak up the deliciousness and explode on your tongue like concentrated stars.
The original called for lamb and I agree – ground lamb here would be divine. But it’s expensive and hard to get in my town unless I get lucky with the sales, so I used some leftover ground pork which turned out to be delicious. Often avgolemono soups are not very good reheated the next day but this one was pretty good albeit without the wonderful mouthfeel of the original.
Posted in greek, ground meat, pork, recipes, rice, soup, untranslated
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Vegetable Bouillon
I’ve made a mean veggie stock in the past but the problem with it is that we use it up so fast, I’d have to make stock every Sunday just to keep up.
This is a great, simple and very flexible bouillon. It tastes wonderful. We used it last night in this creamy egg-lemon soup along with some chicken broth and I swear, it smelled just like the best chicken noodle soup you’ve ever tasted.
Posted in one-dish, recipes, soup, untranslated, vegan, vegetable, vegetarian
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Spicy Pepperoni Sausage
Now, I’ll be the first to tell you that this is NOT an authentic pepperoni sausage. Real pepperoni is raw, not cooked; it’s fermented, cured and dried over the course of weeks. I do not have the facilities to do this nor the desire. I just want something that’s easy, spicy and tastes reasonably like pepperoni.
This is that pepperoni.
Posted in american, beef, ground meat, pork, recipes, snack, untranslated
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Garlic Gnocchi with Lemon, Thyme and Leek
Gnocchi are pretty easy to make, tasty and filling. Using a ricer or a grinder results in a fluffy, light texture and they cook in less than two minutes. We both loved it and based the sauce off of my favorite way to cook pasta, though I omitted the goat cheese sauce in favor of shaved Parmesan and lemon juice. It’s also easy to convert for vegans. Plus, very frugal – a batch costs just over 30 cents!
Posted in italian, pasta, recipes, untranslated, vegetarian
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Baked Potato Soup
It doesn’t look like much, does it? However, it’s like having a loaded baked potato in a soup and quite satisfying. We had about 15 pounds of potatoes to use up because it was such a fantastic sale so for the past two weeks, I’ve been using potatoes instead of rice at meals!
But however you get your spuds, this is a good soup to consider if you have a few extra laying around. Spring’s here and soon it’ll be too hot to have these kinds of soups, so make it before the weather warms up too much!
Posted in american, recipes, soup, untranslated
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