Day 158: I know. I'm a terrible person. My blogging has become fewer and farther between, and you, gentle reader, desire to know what I've been doing, and, selfishly, I've just been mum.
I'm a right bastard, as my British friends would say.
HOWEVER, I'm going to bring you up to speed.
About six days ago, Thanksgiving happened. I wanted to write a long post, thanking all of you, my dear friends for existing: Christie, Jeff, Lindsey, Charlie, Andrew, Sahar, Natalie, Natalie, Harjas, Elise, Lanna, Emily, Greg, Emily, Andy, Emily, Jim, (I know a lot of Emily's... back off, man!), Mindy, Thùy, Ericka, Rafi, Chris, Jen, Devin, Kathleen, Ashley, Todd, Tina, Troll, Courtney, Leslie, Patrick, Laura, Mook, Scott, Cheryl, Joe, Lolly, Michele, Autumn, Alethea, Soteria (and NOT SAMI), Charles, Tyson, Bao, Wing, Sally, Curt, Amy, Ian, Ian, Andrea, Godzilla, Clare, Dudley, Gabrielle, Mike, Mike, Mike, Heather, Heather, Christopher, Shawn, Brett, Bobby, Ashley, Rhett, Rachel, Rachel, Lou, Anne, Eric, Martin, Rosie, Nina, Andrea, Sean, Amanda, Grant, Jason, Dean, Dawn, GoGo, Kim, Evan, Christy, Tom, Melissa, Jeff, Ashley, Jim, Kara, Jade, Megan, Dave, Heather, Marty, Mary Ellen, John, John, Marty, Adrienne, Julie, Ruthie, Lance, Lucy, Ian, Sue, Ann, Ed, Jim, Jan, Carolyn, Steve, Jess, Lily, Linda, Tracy, Betty, Ray, Grandma, Papa, Grandmother, Mom, and Dad
It's almost insane how many people I deeply love.
And because of that love, I bring you the greatest thing that has ever happened in your mouth.
Shallot Marmalade - Credit to Grant Achatz, Owner, Chef of Alinea in Chicago:
Two shallots, peeled, and diced fine
1/4 tbsp butter
3/4 cup water
2 tbsp white wine vinegar
3 tbsp sugar
pinch of kosher salt
Put all ingredients in a small skillet, and reduce until syrup. Pour syrup onto a small saucer, and refrigerate for 24 hours.
Pumpkin Soup - Credit to Aunt Ann, who is amazing and neat and stuff:
2 cans Pumpkin
1 tbsp Olive Oil
1 can Chicken Stock (substitute one can Vegetable Stock for a nearly-Vegan version)
1 Shallot, diced fine
Sour Cream to finish
Chives to finish
Put Olive Oil over med-high heat.
Brown shallots for five minutes, stirring continuously.
Add Pumpkin, Stock.
Cook through (about five minutes)
Serve in mugs:
Two ladels-full of pumpkin soup
One spoonful of Sour Cream
One teaspoon of diced chives
One forkful of Shallot Marmalade
Salt and Pepper to taste. Season a little heavily
Put in face.
I love all of you, without reservation.
Happy Thanksgiving!
We'll resume our normal blogging when we get back from the holidays!!
Tomorrow, ADVENTURE!! :)
I'm a right bastard, as my British friends would say.
HOWEVER, I'm going to bring you up to speed.
About six days ago, Thanksgiving happened. I wanted to write a long post, thanking all of you, my dear friends for existing: Christie, Jeff, Lindsey, Charlie, Andrew, Sahar, Natalie, Natalie, Harjas, Elise, Lanna, Emily, Greg, Emily, Andy, Emily, Jim, (I know a lot of Emily's... back off, man!), Mindy, Thùy, Ericka, Rafi, Chris, Jen, Devin, Kathleen, Ashley, Todd, Tina, Troll, Courtney, Leslie, Patrick, Laura, Mook, Scott, Cheryl, Joe, Lolly, Michele, Autumn, Alethea, Soteria (and NOT SAMI), Charles, Tyson, Bao, Wing, Sally, Curt, Amy, Ian, Ian, Andrea, Godzilla, Clare, Dudley, Gabrielle, Mike, Mike, Mike, Heather, Heather, Christopher, Shawn, Brett, Bobby, Ashley, Rhett, Rachel, Rachel, Lou, Anne, Eric, Martin, Rosie, Nina, Andrea, Sean, Amanda, Grant, Jason, Dean, Dawn, GoGo, Kim, Evan, Christy, Tom, Melissa, Jeff, Ashley, Jim, Kara, Jade, Megan, Dave, Heather, Marty, Mary Ellen, John, John, Marty, Adrienne, Julie, Ruthie, Lance, Lucy, Ian, Sue, Ann, Ed, Jim, Jan, Carolyn, Steve, Jess, Lily, Linda, Tracy, Betty, Ray, Grandma, Papa, Grandmother, Mom, and Dad
It's almost insane how many people I deeply love.
And because of that love, I bring you the greatest thing that has ever happened in your mouth.
Shallot Marmalade - Credit to Grant Achatz, Owner, Chef of Alinea in Chicago:
Two shallots, peeled, and diced fine
1/4 tbsp butter
3/4 cup water
2 tbsp white wine vinegar
3 tbsp sugar
pinch of kosher salt
Put all ingredients in a small skillet, and reduce until syrup. Pour syrup onto a small saucer, and refrigerate for 24 hours.
Pumpkin Soup - Credit to Aunt Ann, who is amazing and neat and stuff:
2 cans Pumpkin
1 tbsp Olive Oil
1 can Chicken Stock (substitute one can Vegetable Stock for a nearly-Vegan version)
1 Shallot, diced fine
Sour Cream to finish
Chives to finish
Put Olive Oil over med-high heat.
Brown shallots for five minutes, stirring continuously.
Add Pumpkin, Stock.
Cook through (about five minutes)
Serve in mugs:
Two ladels-full of pumpkin soup
One spoonful of Sour Cream
One teaspoon of diced chives
One forkful of Shallot Marmalade
Salt and Pepper to taste. Season a little heavily
Put in face.
I love all of you, without reservation.
Happy Thanksgiving!
We'll resume our normal blogging when we get back from the holidays!!
Tomorrow, ADVENTURE!! :)
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