I'm flattered, dear Ellpus, that my offering has reminded you of home. Perhaps you will consider this a home-away-from-home?
Oh, Spendius! I'm so sorry! I do hope you didn't actually EAT any of those! I'll throw them out immediately! What was I thinking?!
Is this what you asked for?
I'm not much of a cook, I'm afraid. That's Sophie's job around here. Now tell me...I'm trying to follow your instructions...do I heat the can, and how does one stir a can anyway?
That reminds me, I have some mushroom soup in the fridge. Let's see, chopped red onion, carrot, and celery sauteed in olive oil, some chopped garlic added to that, sauteed a bit more, a whole bunch of sliced crimini mushrooms, like 30, and a couple of the ones that cost a lot a pound, didn't used to - wait, trying to remember name, anyway, those, sliced, and a bunch of red pepper flakes and some better than beef bouillion thwapped into the pot with lots of water, and eventually some broken up dried linguini, and one cut up red potato, previously peeled, and two fresh hot red italian sausage (thinking fondly of Ellpus) portioned into pieces added to the pot, with various simmerings going on betwixt.
T'was all very good the first day. Somehow I am reluctant to lift the lid now..
It's that time of year again folks......last year I discovered two areas where Ceps grow (Boletus...."penny buns"), and I have kept the secret to just myself, and my dog walking friend.
Three large bags full last Autumn. Sick of the things after a week, so I dried the rest and we ate them in soups and stews during the winter.
MMMMMmmmmmm!
Got any Cep recipes, Osso?
My cookbooks are packed, m'lord, and my brain a vacuum on this subject.
I don't know anything at all about Cep or Cepes or Boletus, . I'm still working on a bag of dried porcini... probably grown the year of the Florence flood.
I'm sorry Eva.I see I have underestimated you.I'll check with the staff,the little darlings,whose advice I foolishly took earler.I only said I preferred the Scotch Broth to your offering.I prefer one kick in the teeth to two as well.
Osso-a bottle of old Port would have improved things and I would forget the Italian sausage if I was you.Have you never been inside a sausage factory?I find home made soup improves in the keeping but only over short distances.Longer than that and short distances are the thing.
Yes, actually I have been in a sausage factory... long story there, which I won't be on about now.
These sausages are made by my local co-op butcher, who only uses Niman Ranch or Humboldt Grassfed Beef Company meat.
(You speak with Ms. Picky.)
Port, that reminds me, did I add Marsala? No, not this time.
Is the bottom falling out of your world?
Then try a bowl of week old stew
Then the world will fall out of your..........
What's wrong with my soup is not enough herbal matter. Dried stuff packed, no fresh basil et al lying around the kitchen. No swiss chard, a favorite add-in. Pooh.
Osso, could you...would you...(PLEASE!)...oversee things in the kitchen for a day or two until Sophie gets back? I'm afraid I'm helpless in there. <frowns>
Lord Ellpus wrote:Is the bottom falling out of your world?
Then try a bowl of week old stew
Then the world will fall out of your..........
i first heard that with a madras curry instead of stew
from viz magazine, i think it was on a t-shirt
don't let the bottom fall out of your world
have a madras curry
and let the world fall out of you bottom
I'll be glad to help, Eva, but I think Elfin Ellpus would be the best choice... after all, he has the boliti.
I'm sorry-I must leave now.I have an appointment with an 18yr old barmaid shortly who has asked for my help for the Art&Design course she starts on Monday.She wishes to become famous.
See you when I get back.
ossobuco wrote:I'll be glad to help, Eva, but I think Elfin Ellpus would be the best choice... after all, he has the boliti.
Hang about, I'll just go and get my pixie outfit.
Oh Eva, things have picked up in the cellar while I've been gone. Knowing that osso will be in the kitchen is a good incentive to stop traveling so much, yum....and I can hardly wait to see Lord Ellpus in his pixie outfit. What's for dessert?
Well, I tried to make some chocolate chip cookies. The recipe looked easy enough, but....
I know you'll be much happier with whatever Ellpus and Osso decide to prepare. <sniffs air> What is that delicious aroma coming out of the kitchen?!
My own kitchen is filled with less and less, and I am in packing tharn. So I have this pile of filler stuff, to make boxes not sag, and a galvanized steel container of misc. sh't, and a pile of cleaning products, and shelves as decimated as I can get them for the nonce.
The aroma is probably clorox, or is that chlorox. The first, I suppose.
Packaged vietnamese spring rolls, anyone???
Trust me, not as good as real.
Eva, It only looks a bit overcooked.
I just picked up 3 dozen Krispy Kream donuts -
I might share some
