Mar. 23rd, 2009

chavvah: (Default)
...but really, where would one start? :P

Well, Canadians might start here, for one.

Don't get me wrong. I am completely opposed to Canada being involved in Afghanistan at all. However, we are involved, for good or ill, and I think that belittling that contribution is kind of disgusting, especially in a week when we've had several losses of life.

Suggesting that soldiers who need a break after a long and intense mission are wimps/homosexuals (leaving aside the homophobia for a moment) demonstrates that some people in the U.S. didn't learn a damn thing from Vietnam (despite being able to reference Canada's role in sheltering conscientious objectors).

If you are supposed to be giving an expert opinion on these matters, saying "I didn't know Canada was even in this war" doesn't make us look weak. It makes you look like a fucking idiot.

I know it's "just" Fox News and that they are representative of some of the country's most ridiculous opinions, but still. Kind of an awareness fail.
chavvah: (lick me)
Pretty basic stuff. Many years ago, I took this recipe from a cookbook and sized it down, just enough for dinner and a lunch--or to share with a friend.

I normally only make this in the fall, but I had carrots on hand and there are only so many carrot sticks a kid like me can take. I also don't generally care for the texture of cooked carrots (although I occasionally don't mind them roasted).

1 tablespoon cooking oil, your choice
1 tablespoon butter
1/2 medium onion, diced
8 oz carrots, chopped
3 cups stock, your choice (although you will probably only need two cups and a bit)
palmful of curry powder (keeping in mind that I have very small hands)
dash of cayenne pepper
salt & pepper

You can add various other herbs and spices as desired (nutmeg works well) but this is the basic format. You can also substitute or add in cubed squash for/with the carrots, and perhaps other veggies too. It's a pretty flexible recipe. And if you don't have curry powder, you can use curry paste but remember to adjust the measurement appropriately.

Heat olive oil and butter until butter melts. Add onion and carrot and saute, approx. 5 mins. Add 2 cups stock and seasonings, bring to boil, cover, simmer 15 mins. Take all the veggies out with a slotted spoon and puree via hand blender or regular type blender, slowly adding liquid back in, until you get a velvety smooth liquid. Return puree to the pot and adjust seasonings, thickness, etc (this is why you may need extra stock).

If I have it, I sometimes like to pipe sour cream onto the surface of the soup--this helps cool the spice a little if I have been a little over-the-top with the cayenne.

If you omit the butter and use veggie oil/stock, you can even entertain your vegan friends with this!

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