Surgery--Again

@Foxfyre,

Bet I have some on file..
(maybe I'll start a thread, I do tend to go on and on about food. I'll try to limit myself to, uh, two.)

1 Reply

@ossobuco,

Here's one... that butter thing for forty minutes is important..

http://www.epicurious.com/recipes/food/views/SOUPE-A-LOIGNON-AU-FROMAGE-FRENCH-ONION-SOUP-11047

This one looks even better..
http://www.epicurious.com/recipes/food/views/FRENCH-ONION-SOUP-236714

(Couldn't find mine.. my food recipe files are an overflowing mess.)

Adds, I've done my own with olive oil instead of butter, and so on, but I'm a fan of starting out with the way things are usually done and then adapting.

1 Reply

OK?? Are vidalia onions the same as red Spanish onions?

I need that soup, now.

But I have one tonne of spiced yellow rice and peas to get through!

Take care, Roberta....just sitting here and waiting...

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So we'll have a group soup. Sounds good to me.

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@Roberta,

Group soup..... love it!!!

Razz

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@Roberta,

Shall we exchange suggestions just which members of the group should go into the group soup?

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@Thomas,

The Germans.

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@margo,

Vidalias are yellow and rather sweet.

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@margo,

Vidalia onions only grow in the state of Georgia. http://www.vidaliaonion.org/vidalia-onion-history.php

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@ossobuco,

Hello ossobuco. Thank you for the recipes. I'll probally use a combination of the two recipes. No thyme or wine. Yes to gruyere, toasting croutes, low sodium.
Still haven't mastered the proper ettiquette of slinging the cheese from the spoon to my chin to my mouth.

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@alex240101,

We can all wear bibs..

How's Roberta today?

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@Thomas,

Thomas wrote:

Shall we exchange suggestions just which members of the group should go into the group soup?

Thomas, Am I misreading? Or are you suggesting that we make soup containing a2kers? Not interested in volunteers. I say feh.

How am I? Still eh minus. Going to the hospital tomorrow. Wednesday will be another dinner with a friend. This one will be at the Second Avenue Deli. I'll come back and report. I predict that the conversation will shift from soup to corned beef, pastrami, and other deli fare. Slurping already. Anticipating that kosher deli smell. Perfume from my youth. Slurp.

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@Roberta,

Well if it's deli fare, then I'm thinking of the perfectly constructed and balanced Reuben sandwich. So few places can accomplish it, but when you find one who does, it is truly a treasure.

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@Foxfyre,

Not a Reuben fan, Foxfyre, so I won't be able to report back on this for you. I already know what I'll be ordering. Corned beef (not lean!) and salami on a roll with mustard and cole slaw on it. (My own concoction.) A potato knish and a root beer or black cherry soda. I may ask for a take home order of either stuffed derma or stuffed cabbage. Slurping again. Can't wait for those sour pickles. Drooooool.

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@Roberta,

Oooohhhh a potato knish.

I can still smell and taste and feel the texture of my Grandmother Celia's. She's been gone over to the other side since 1972 but the knishes have never been forgotten. No one in my family can duplicate them.

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@jespah,

Hope all goes well (as can be expected) tomorrow Bertie - hugs x

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@jespah,

Ah shoot. Y'all HAD to bring up knishes. I may have to get to the S&S Deli soon.

We'll be waiting for you when you get home, Roberta.

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@Roberta,

" .. I predict that the conversation will shift from soup to corned beef, pastrami, and other deli fare. Slurping already. Anticipating that kosher deli smell. Perfume from my youth. Slurp. ..."

I love it when you talk food, Roberta! Very Happy

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@Roberta,

Sounds really great.

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@Roberta,

Pre-op for you tomorrow, for mrs. hamburger Wednesday.

I wish it was a bit warmer ... I'd be eating latkes and thinking of both of you. As it is, it'll have to be root beer over ice.

1 Reply

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