Day 17: I spent the day unpacking, and putting things away in my kitchen. After a while, it occurred to me that I hadn't eaten, so I ventured out to the local grocery store.
Hungry. At a grocery store.
I'm an idiot.
$300 later, I walked out with enough food to feed a small tribe. I actually had to bring one of my shipping boxes down to the car and then stumble to the elevator in order to get it all back up to my apartment.
The apartment itself still a work in progress, and I will post pictures when everything is settled, but I did want to say that there's a beef stew simmering on my stovetop that will be LOVELY in a few days. Cooking note: long cooking stews are amazing! Not practical, at all, but nummy and wonderful. I'm planning to pair it with a nice couscous. I'll post pics and the "recipe" shortly.
Oh, heck. I can do the "recipe" now.
The reason that "recipe" is still in quotes, at this late stage in the diatribe, is that I don't really have, or follow, a "recipe". I just do soup stuff, and then add stuff, and then cook it on low heat for days, and then stuff my face. It's awesome.
BEEF:
1 tbsp olive oil
1 lb. meat
Brown the meat; set aside. Deglaze pan with 1/2 cup Merlot.
EVERY SOUP EVER:
1 large onion diced
3 carrots diced
3 ribs celery diced
3 cloves garlic diced
3 tbsp butter
Put the butter in your pot, on medium heat. When it has melted, add diced onion, and cook for five minutes, stirring frequently.
Add garlic; cook for three minutes, stirring frequently.
Add celery; cook for three minutes, stirring frequently.
Add carrots; cook for three minutes stirring frequently.
Great, now we have a good mirepoix, which is the base of every soup ever.
Side note - I'm highlighting this bit in green for two reasons: first, so that I can refer to it in the future ("see Day 17, the green bit"), and second, because I just figured out how to change the font color. I will try to resist the urge to color everything, because that would be tedious for you, gentle reader, but it would be awesome for meeeeeeeeeeeeeeeeeeee!!!!!! Ahem. Back to the recipe.
SOUP:
Add browned beef and deglazing liquid.
Add 2 cans beef broth.
Add 2 cups Merlot.
Add enough water to cover the ingredients by about 1 inch.
Add salt and pepper to taste. Add two tbsp rosemary. Add 1/2 tsp cumin.
Bring to a boil. Reduce heat to a simmer.
Simmer on low for two days. Serve with freshly cooked couscous or rice. Send nice "thank you" note to me.
After setting all that up, I went to R's for dinner, where we enjoyed an EXCELLENT pizza from Hot Italian. $20 for an excellent artisan pizza with prosciutto parma? Yes, please!!
We watched the last bit of "Justified" Season 1. Boyd Crowder is my hero. Well, actually, James Cook is my hero, but Walton Goggins is AWESOME as Boyd.
I once read an interview with Timothy Olyphant:
INTERVIEWER: So, once again, you're a lawman in a TV series. Does it bother you that you might be typecast?
OLYPHANT: What, as a badass??
I hope you all have a lovely weekend. I'll post pics of the apt when things get settled. Loves to you all, and tomorrow:
(say it with me)
ADVENTURE!!
Hungry. At a grocery store.
I'm an idiot.
$300 later, I walked out with enough food to feed a small tribe. I actually had to bring one of my shipping boxes down to the car and then stumble to the elevator in order to get it all back up to my apartment.
The apartment itself still a work in progress, and I will post pictures when everything is settled, but I did want to say that there's a beef stew simmering on my stovetop that will be LOVELY in a few days. Cooking note: long cooking stews are amazing! Not practical, at all, but nummy and wonderful. I'm planning to pair it with a nice couscous. I'll post pics and the "recipe" shortly.
Oh, heck. I can do the "recipe" now.
The reason that "recipe" is still in quotes, at this late stage in the diatribe, is that I don't really have, or follow, a "recipe". I just do soup stuff, and then add stuff, and then cook it on low heat for days, and then stuff my face. It's awesome.
BEEF:
1 tbsp olive oil
1 lb. meat
Brown the meat; set aside. Deglaze pan with 1/2 cup Merlot.
EVERY SOUP EVER:
1 large onion diced
3 carrots diced
3 ribs celery diced
3 cloves garlic diced
3 tbsp butter
Put the butter in your pot, on medium heat. When it has melted, add diced onion, and cook for five minutes, stirring frequently.
Add garlic; cook for three minutes, stirring frequently.
Add celery; cook for three minutes, stirring frequently.
Add carrots; cook for three minutes stirring frequently.
Great, now we have a good mirepoix, which is the base of every soup ever.
Side note - I'm highlighting this bit in green for two reasons: first, so that I can refer to it in the future ("see Day 17, the green bit"), and second, because I just figured out how to change the font color. I will try to resist the urge to color everything, because that would be tedious for you, gentle reader, but it would be awesome for meeeeeeeeeeeeeeeeeeee!!!!!! Ahem. Back to the recipe.
SOUP:
Add browned beef and deglazing liquid.
Add 2 cans beef broth.
Add 2 cups Merlot.
Add enough water to cover the ingredients by about 1 inch.
Add salt and pepper to taste. Add two tbsp rosemary. Add 1/2 tsp cumin.
Bring to a boil. Reduce heat to a simmer.
Simmer on low for two days. Serve with freshly cooked couscous or rice. Send nice "thank you" note to me.
After setting all that up, I went to R's for dinner, where we enjoyed an EXCELLENT pizza from Hot Italian. $20 for an excellent artisan pizza with prosciutto parma? Yes, please!!
We watched the last bit of "Justified" Season 1. Boyd Crowder is my hero. Well, actually, James Cook is my hero, but Walton Goggins is AWESOME as Boyd.
I once read an interview with Timothy Olyphant:
INTERVIEWER: So, once again, you're a lawman in a TV series. Does it bother you that you might be typecast?
OLYPHANT: What, as a badass??
I hope you all have a lovely weekend. I'll post pics of the apt when things get settled. Loves to you all, and tomorrow:
(say it with me)
ADVENTURE!!
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