roasted potato leek soup with sour cream (i keep the skins on)“S on an S” kale and salad. (gravy made with potato leek soup)granola makingoil and honeydried apple, walnut, almond and coconut flake granola, chocolate cherry soy ice creamtofu with chipotle goat cheese sauce, zucchini and mushrooms, caramelized red onion and parsnipthe last of the potato leek soup, spicy chipotle onions and tofudouble cut pork chop, onion rings, brussel sproutsobligatory topless winter jenny cream ale shotgunour new neighborscan’t wait to sample some of this goodness! Homemade bbq from the biker boys of the Shopit’s time for the
percolator dinner partymushrooms, three types, Williamsburg Farmers Markethave i ever told you, mushrooms are my favorite food?they are.this one reminded me of a hedgehog, and it had a deep earthy flavor unlike anything ive ever had, and while cooking perfumed the entire houselocal potatoes and celery roothairy rootsome beautiful local beefyou say potato, and i say correct! that is a potato!old man celery rooti spent a lot of time photographing these mushrooms. i was so excited to eat them! if you have 10 minutes and want your mind blown, take a look at how mushrooms will save the world!itisinside the fuzzy mushroommmmmmmmmmushrooms (and herbes de provence we brought back from france)roasted winter veggies, perfectly cooked roast, mushroomsfam.nacho nacho nachos!savory sweet asian rice puff tower (asian rice krispie treat)regulate.sometimes, this is ALL i need.chicken, fish, taties, and sprouts. nom.Bao, three ways: Tofu, Beef and Pork from Baohaus“Pipeline Chevre” from Vermont lemony and firm. reminded me of birch trees when whole, truffles when i sliced it.way too much steak, organic pasta and brussel sproutsbreakfast of championsketel one vodka.. what is this, ice?roasted peppersfreshly pickled: tomats and half soursKarnatzlacklove, Sammy’s style“jewish olive oil” ie, chicken fatlatkes and applesaucewhole roasted chickenhomemade potato chipsRomanian SteakSalmon Steak a smattering of delights, Sammy’s Romanian Steak Housesteak n potatoa voice like Sinatra, a face like Dr Steve Brulesomewhere between a pancake and a cookie these chocolate chip treats liveeggcream action shotsuper dense foamSammy’s Romanian Steak Houseroasted banana and cream cheese stuffed french toast with apple, pear, and slivered almond compote. bacon.homemade mac a cheeegg drop soup
so ive been meaning to post about all the yumminess i’ve been part of since i have been back in the states and i just havent. boo me. anywho i thought with all of the change of the season yuckyness that has inevitably been going around and unfortunately has hit my home twice now already, id share a fantastic/fast/easy and soooo yummy recipe for some great chicken soup. it’s loosely based on Tom Yum, very light in flavors, not thick in the least and the vegetable still have their crispiness because they’re added at the end. takes about a half an hour and feeds about a million.
lots of garlic
really good tomatoes
the juice of several fresh limes
chicken or veggie stock
salt and pepa
anything else you want to put into it!
so. take a big pot, heat up a little olive oil and then sear the chicken on each side till a little golden, remove. saute onions, garlic and ginger until translucent. slice chicken breasts roughly and throw em back in. add the stock, sliced mushrooms and lime juice. bring to a boil and add egg noodles. cook until al dente. turn heat off and add the tomatoes and cilantro. done!
i’ve added snap peas, celery and scallions to the above pictured, and obvz through out the winter the ingredients will change due to the sparseness of produce — but some other things that would be really good are fresh jalapenos, carrots, spinach, bok choy, coconut milk….
a big pot usually lasts us a whole week of dinners and a few lunches too. i hope you try this, it’s been a crowd pleaser for years and is literally a no brainer. let me know if you do – i’d love to know how it goes!