Former Member
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Everything posted by Former Member
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Send you some sun rays, to cover you in golden light and find rest. Very intense poems, I like them.
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@R J Drew Here is the Chicken soup recipe. 3 Chicken thighs 4 Carrots 1 leek 1 Celery fresh Parsley, fresh 1 tablespoon vegetable broth (If possible selfmade) 1 teaspoon paprika spice mild 0.5 teaspoon Cinnamon - sounds funny, but tastes really good 0.5 teaspoon Garlic peppers 1 teaspoon salt lovage 1 Laurel leaves 5 Juniper berries 8 Pimento grains 10-12 Colorful pepper grains a bit Mustard seeds yellow a dash sugar 1 Peel and dice two carrots, the onion and the celery. The green of the leeks must be cut into coarse pieces. 2 Put chicken and vegetables in a pot and cover it with water. The parsley goes in as well and bring it to cook. 3 In the next step add the vegetable broth and season with pepper, paprika spice, lavage, Laurel leaves, Juniper berries, Pimento grains, a bit Mustard seeds yellow and a dash of sugar.and the cinnamon. 4 Cook it until it is ready. If there is a little foam, you can skim it. Let everything cool down a bit, remove the meat and pour the broth through a sieve. 5 Cut the remaining leeks into cubes and the two other peeled carrots into cubes and add to the stock. 6 Remove the chicken thighs from the skin, bones and cartilages, cut them into small pieces and add them to soup. 7 Let it boil again. You can add noodles or rice or some potatoes, if you like.
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Truth About Theo Taylor
Former Member commented on R. Eric's story chapter in Truth About Theo Taylor
There are apparently multiple agencies so secret they aren’t reported in the budgets… -
Truth About Theo Taylor
Former Member commented on R. Eric's story chapter in Truth About Theo Taylor
I didn’t notice anything to correct. This story keeps morphing into different genres. It started off seeming to be a typical romance… -
Thank you!!!!
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Ok, I am onto it. I cook chicken soup a lot, but don`t have a recipe. But I will write down, what I do.
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San Francisco held a César Chávez Holiday Parade today in the Mission District. sftourismtips News reports kept calling him ‘Sea zur Sha vez’. Even in this former Spanish and Mexican colony, we cannot get his name right. It’s ‘Say zar Cha vez’.
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Awesome topic! I have decided to grow a small herb garden. I have found information here that can help me satisfy even the pickiest eater. If anyone has a recipe for low sodium homemade chicken soup, that doesn't taste like dish water, I would be forever grateful.
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Where were they importing it from? We’ve only recently started producing it in California. Weren’t most of the prime Olive growing areas in enemy territory (Italy and Greece)? Was it from the Middle East?
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I only do the editing thing when I notice problems. That doesn’t mean there aren’t any misspellings or anything, just that I didn’t notice them. ;-)
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I try to buy regional vegetables and fruits, too. I think, it is better for our environment, to not have a long transportation and because there is less distance to cover the vegggis have more time to get really ripe, and it shows in the taste. In addition I like the change of seasons in the food. I spend a lot of time outside and to feel the seasons with every sense - for example in the food - is something I cherish.
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Yes!! Absolutely. I got it. The fructose has an higher sweetness level, so you need less, to get the same sweetness as with glucose. The blood sugar level increases more slowly because fructose is not as easy absorbed as glucose. I just want to note, please be careful, it is not that easy. There is an distinction to the adipogenesis, because fructose has an influence on certain metabolic processes.
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Art Imitates Life... Life Imitates Art
Former Member commented on MacGreg's blog entry in Musings by MacGreg
A very interesting question. Without life there would be no art, but certainly art has an influence on life, as idol or as a fantasy one gets about a picture, which happens to be first in your head, but than becoming real, because you just have the fantasy of it. (I am not sure, if I could explain my thought well in English, never mind). -
That is an interesting link, but I am not used to read this tables. They are quite different to the ones we have around here. I didn`t understand the line about the sugar, can someone help me to understand?
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Good idea!
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Well done!!
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Congratulations form me, too. In this week I like 29 most, it has a certain easiness and deepness I really enjoy. Of course I am still amazed by our Renga. It was fun to do it! If you want to start one again, I am on board.
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My kids love spaghetti squash. I use to cook it a little before putting it in the oven, because I found it more even. I do some sheep cheese on top. Did you ever try whole-grain pasta? It is much better than the normal pasta from white flour. It lasted longer until you get hungry again. I had to try different brands, until I found one I like, but especially for kids, it is a more healthy choice.
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An intriguing work I'm listening to for the first time as I type...
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Art Imitates Life... Life Imitates Art
Former Member commented on MacGreg's blog entry in Musings by MacGreg
It's a beautiful picture!!!- 19 comments
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Networking… ;-)
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This area is served by multiple organizations. The Food Bank covers two counties (oddly enough, not our slightly larger by population neighbor to the south which we usually pair off with, but the much less populated county to the north). I think they get most of the non-perishable things and they buy fruits and vegetables in bulk to help roundup their selection. White Pony Express, the group that had their truck stolen, delivers perishable items (including cut flowers and small potted plants on occasion). There is a group in San Francisco that collects excess food from restaurants and delivers it to groups who can serve them to needy people. This one’s trickier to manage because you need to have a large enough pool of restaurants to make collection viable, you need to have organizations who can serve the food, and you need to have clientele available to eat the food. I know it would work for one of the shelters I stayed at – the regular meals served are prepared by prisoners, delivered by sheriffs (left-overs from the jail), and stored in refrigerators until microwaved at mealtimes. The clients there would love not having to eat stuff that appears to be canned fruits and vegetables alongside a starch and a protein source (describing it as ‘meat’ might be an alternative fact). But there aren’t that many non-fast-food restaurants in the area.
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The only problem I see with this is that those items currently get donated to food pantries and agencies that give them away to to poor people like me! ;-) A local group that picks up and distributes items approaching their expiration date was recently in the news because someone stole one of their trucks. It was discovered a day later about 90 minutes and two counties away. I’ve gotten some really nice stuff from them (lots of lusciously sweet bakery items I’d never buy, as well as bread from Trader Joe’s).
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I wrote Gary a little lasagna love poem once. LOL
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Did someone say pasta? Pasta with butter and sage: Just cook your pasta. Take out a pan while it is cooking and put some butter in it, when the butter is melted add some sage leafs, could be dried, I prefer fresh. Add the pasta, if ready and spice with salt and pepper. Done! Pasta with spring veges: Take a pan get in some oil and every spring veggi you like and a chopped onion, some garlic, if everything is a bit roasted ad some apple juice, just a little bit, to (I don't know the correct English cooking word quench?) it. You can take whit wine, but it is not necessary. Spice it with salt, pepper maybe a little paprika spice (mild version) ad pasta and mix it. Done! Pasta with tomato sauce: I always start to roast onions, carrots and celery. Later I will add some garlic. If it goes in too early it will turn black and become bitter. Then I add some sugar in the pot and a bit of tomato past and let it varnish. If it is done — very fast- I add some broth and grape juice or red wine just to my liking and let it boil a moment. Then all herbs I need go in there, rosemary, oregano and thyme do the trick for me. In addition, I put canned tomatoes (whole and sieved) in the pot. I normally do so much of this, that I have a 5l+ pot. This would be 1 kg of every veg and tow or three big tins of tomatoes and 1 tin of sieved tomatoes and half a liter of broth and red wine/ grape juice. If you add grounded meet in the roasting process in the beginning, it is a nice bolognese. I freeze it in portions for later use and have always some in my freezer. The bolognese is very good for making fast lasagna. Which my family is especially fond of.
