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Spoonin' some slurpy stuff about the world's drippiest drool. Saturday, March 15, 2014. First of all, a bit about paella. Paella originated in Valencia, on the east coast of Spain. Typically, there are three types of paella -Valencian (rice, green vegetables, rabbit, chicken, duck , snails beans and seasoning), seafood (no meat, snails, beans or green vegetables) and mixed (all of the above, in one combination or another). The key seasoning is saffron. The name comes from Latin for Pan or dish. The seafo...

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Soup Kitsch | soupkitsch.blogspot.com Reviews

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Spoonin' some slurpy stuff about the world's drippiest drool. Saturday, March 15, 2014. First of all, a bit about paella. Paella originated in Valencia, on the east coast of Spain. Typically, there are three types of paella -Valencian (rice, green vegetables, rabbit, chicken, duck , snails beans and seasoning), seafood (no meat, snails, beans or green vegetables) and mixed (all of the above, in one combination or another). The key seasoning is saffron. The name comes from Latin for Pan or dish. The seafo...

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3 smoked mixed paella

4 3 halved lemons

5 preparation

6 the socarrat

7 socarrat

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Soup Kitsch | soupkitsch.blogspot.com Reviews

https://soupkitsch.blogspot.com

Spoonin' some slurpy stuff about the world's drippiest drool. Saturday, March 15, 2014. First of all, a bit about paella. Paella originated in Valencia, on the east coast of Spain. Typically, there are three types of paella -Valencian (rice, green vegetables, rabbit, chicken, duck , snails beans and seasoning), seafood (no meat, snails, beans or green vegetables) and mixed (all of the above, in one combination or another). The key seasoning is saffron. The name comes from Latin for Pan or dish. The seafo...

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soupkitsch.blogspot.com

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Soup Kitsch: October 2013

http://soupkitsch.blogspot.com/2013_10_01_archive.html

Spoonin' some slurpy stuff about the world's drippiest drool. Tuesday, October 22, 2013. Chard, Ricotta and Saffron Cakes. Chard, ricotta and saffron. In a pancake. With sour cream on top. Can you say comfort food? The chard gives this an earthy flavor, the ricotta adds depth to the texture, and saffron makes it look and smell lovely. The trifecta. Saffron is made from the saffron crocus. Someone interesting saffron facts:. It takes about 75,000 crocus flowers to make one pound of saffron spice. The beau...

2

Soup Kitsch: August 2013

http://soupkitsch.blogspot.com/2013_08_01_archive.html

Spoonin' some slurpy stuff about the world's drippiest drool. Sunday, August 25, 2013. Kale, Toasted Chickpea and Plum Tomato Stew. We have three tomato plants in our garden. One plum tomato, which is happily providing fruit, one beefsteak tomato, which is grudgingly providing smallish, non beefsteak looking tomatoes, and one plant that is pretending to be a tomato plant, but has yet to give any fruit. Unfortunately hot dogs and doughnuts are on the other list. 2 tbsn Olive oil divided. 1/2 c veg broth.

3

Soup Kitsch: January 2011

http://soupkitsch.blogspot.com/2011_01_01_archive.html

Spoonin' some slurpy stuff about the world's drippiest drool. Wednesday, January 5, 2011. Corn and Lobster Chowder. Corn and Lobster Chowder. Http:/ www.epicurious.com/recipes/food/views/Corn-and-Lobster-Chowder-106800. Who knows. I can tell you the personal satisfaction was significant. This is a simple recipe. Start with a fat, add onions, add stock and aromatics, add more vegetables, top with lobster. Season to taste. Done. Start to finish, this version took about two hours (and one glass of wine)&#46...

4

Soup Kitsch: Thanksgivukkah 2013

http://soupkitsch.blogspot.com/2013/11/thanksgivukkah-2013.html

Spoonin' some slurpy stuff about the world's drippiest drool. Friday, November 29, 2013. I am fairly anal when it comes to Thanksgiving. It is my favorite holiday - family, friends, lots of cooking, and no presents required. I spend a good bit of time thinking about the meal, planning the menu and then choreographing the cooking. Chanukah Cooking and Traditions. Grilling the turkey, frees up the oven for other uses, speeds up the cooking process, and makes for a moist, flavorful bird. I use a poultry...

5

Soup Kitsch: November 2013

http://soupkitsch.blogspot.com/2013_11_01_archive.html

Spoonin' some slurpy stuff about the world's drippiest drool. Friday, November 29, 2013. I am fairly anal when it comes to Thanksgiving. It is my favorite holiday - family, friends, lots of cooking, and no presents required. I spend a good bit of time thinking about the meal, planning the menu and then choreographing the cooking. Chanukah Cooking and Traditions. Grilling the turkey, frees up the oven for other uses, speeds up the cooking process, and makes for a moist, flavorful bird. I use a poultry...

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I'm in graduate school in a moderately sized college town. On my Sundays I volunteer at a local soup kitchen/shelter. These are my stories. Enter your search terms. Tuesday, July 31, 2007. The Customers: The Grandma. One of the current customers is someone I call "the grandma". The grandma is not a regular per se. I dish the food on to plastic plates and wrap them up with aluminum foil, before adding some Oreos (kids need treats! I guess she could have someone looking after them.but at this point I'm...

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Spoonin' some slurpy stuff about the world's drippiest drool. Saturday, March 15, 2014. First of all, a bit about paella. Paella originated in Valencia, on the east coast of Spain. Typically, there are three types of paella -Valencian (rice, green vegetables, rabbit, chicken, duck , snails beans and seasoning), seafood (no meat, snails, beans or green vegetables) and mixed (all of the above, in one combination or another). The key seasoning is saffron. The name comes from Latin for Pan or dish. The seafo...

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