Absquatulate

Le Sigh

Crimney, who stuck the stick up my butt? That last post is a little uptight isn't it? To make up for it a list of five things I am doing/have done for the first time in the last month:

• Making Curried Chicken Basmati Rice Soup. It was very very delicious.
• Torturing my fingertips by learning guitar. Ouch.
• Reading comic books.
• Agreeing to participate in an adventure race. Let's see if it comes to fruition.
• A speech and language evaluation. Scary and totally intimidating at first, then okay and you want to do more to prove yourself, kind of like your first time on a roller-coaster. It would have been much better if I didn't have such a horrible head cold at the time.

See also...

Those Who Forget The Past...

There have been a number of people whom I have the occasion to speak with who have begun to quietly yet insistently belabor the immigration issue; usually by stating that the immigrants are what's driving this country into the ground and straining the (meager?) social services provided in this country. I don't know whether that ascertation is true or false as I have failed to acquire adequate research on the topic (I know nothing on immigration and it's impact on society and these people don't provide any.) However strictly from an irrational and personal point of view my ire is drawn when I hear such things, as I am the direct descendents of both Irish/Scotch and Italian immigrants. Were my great-grandparents and grandparents indolent crime ridden lay-abouts? Maybe they were but I'm guessing probably not (at least one wasn't since I knew him personally.)

So before railing against the lazy immigrants who are coming to the U.S. for a free ride perhaps asking oneself a few reflective questions could be a good exercise. For example, how many immigrants do you know personally? What are their stories? From what sources are you getting your information? How was the question of immigration handled in the past?

Lacy Delicates Back in Fashion

I've always had a penchant for adorable, lacy ladylike underthings, but the last decade or so has been an exercise in how LITTLE one can get away with wearing.  How wonderfully refreshing to see that things are becoming a little more sensible, and the fabulous KnickerBlog has a wide range of underthings to please the laydlike garter-belt lover as well as the cheeky Britney Spears wannabe.  And how can one argue with a cutely designed site about knickers (a much preferable word to the detestable "panties")?

If you have the need to please a ladyfriend this Valentine's Day, check out their Valentine's Day Lingerie Guide which is chock-full of good advice.

Eat Me

Yes Alton, verily do you speak to me.

Potato Soup

I wanted to post this before I forget how to make it.  The past few days have been cold and dank, I was in the middle of Animal Farm, and I wanted something warm and filling to settle into that was simple, hearty, and of the proletariat.  One trip to Stop & Shop later and I was in business.  Thick, hearty, and not a drop of cream in it (unless you really want it!) makes it filling and somewhat healthy!

Potato Soup:
Ingredients:

• 2 tbl. of unsalted butter
• 1 medium onion, diced
• 3 cloves of garlic, smashed (adjust to your taste)
• 2 small parsnips, scrubbed and lightly peeled, chopped into 1 inch chunks
• 1.5 lb. of all purpose potatoes, scrubbed, peeled, and cut into 1 inch chunks (I imagine Russett or Yukon Gold would work well)
• 4 c. of low sodium or homemade vegetable or chicken stock, warmed
• 1.5 tbl. fresh rosemary, or 2 tsp. dried
• freshly ground pepper (white if you have it) and salt, to taste
• a bit of milk, maybe 0.25 c, to thin soup
• Garnish (see below)

(So the exact dimensions of the chunks doesn't have to be 1 inch, two inches works just fine too, just be sure it's all about the same so it cooks at the same rate.)

Method:

1. Put large soup pot on a burner over medium high heat.  Melt butter, and add onions and garlic.  Sauté until onion becomes translucent and just a little brown, about 7 minutes.
2. Add stock, parsnips, and potatoes.  Bring to a boil, then partially cover and reduce heat to medium low.  Continue to simmer until potatoes and parsnips are tender, at least 20 minutes, maybe longer.
3. Go read Animal Farm.
4. When potatoes are tender turn off heat and let soup cool for about 10 minutes.
5. Season with pepper.
6. Either use an immersion blender (a chef's best friend!) and puree the soup in the pot, or carefully transfer to a blender and puree.
7. Return to the heat and simmer on low, taste and adjust seasonings as necessary (potatoes require a little more salt than you might think.)  Stir in milk until desired consistency is reached (I used 1% milk and it turned out fine.)

The soup will hold on the stove on low heat for an hour or so.

Now it's time for some fun: Garnish!
Pretty much anything goes when it comes to garnishing these little bowls of creamy heaven.  I suggest:

• grated cheddar, or heck, *any* cheese for that matter
• thinly sliced scallions, chives, parsley, rosemary, thyme, etc.
• créme fraiche or sour cream
• cooked chourico or other sausage
• crispy bacon
• sauerkraut, if you're daring
• sauteed or fresh tomatoes

I made some grilled toast to dip into the soup and enjoyed a carb laden meal that was perfectly suited to the snow and ice and a meal that any comrade would be honored to partake of.