Thursday, January 17, 2008

Still Sick: The Still Life

The shape of the cup is all wonky, but then again, so is my head. Can't wait to get back to 100%.


Sven Bonnichsen said...

My fave sickie recipe: egg drop soup!

box of Imagine brand "no-chicken broth"
1 tsp powdered ginger
2 cloves garlic

mix separately
1 tablespoon cornstarch
3 tablespoons water
pour them in

1 teaspoon salt
1/8 teaspoon pepper (I like white pepper)

whisk 2 eggs with
1 teaspoon vegetable oil
pour the eggs in slowly while the broth is simmering

if you've got 'em, throw in some sliced up green onions and/or celery

(evolved from the 1997 Joy of Cooking)

Get better soon! ...Or keep pretending you're sick, as an excuse to have really good food and schnuggles with the sweetie. --Either way!

gl. said...

ooo, yes! this is fantastic soup. sven sometimes adds extra bonus ginger, but that's a bit strong for me.

Sven Bonnichsen said...

Oops -- 2 teaspoons of vegie oil.

Naturally, immediately after writing this out I found myself in the mood to have some myself...

Which is where I noticed my mistake. :)

SisterDG said...

This poor little mug just looks like he needs to lie down.

Hope you're feeling all well again by tomorrow. Can't wait to meet you!

Bridget B. said...

ooh . . . sven, that sounds good . . . thanks so much for offering up the recipe! yesterday, I was too far down to do much . . . but I am putting this in the file.

and so sorry I missed class, Sister D. I was just too tired. Good news is, I think yesterday may have been the worst of it.

Sven Bonnichsen said...

I'm laughing at myself... I just can't seem to get this right.

I realized that when I make the soup, I actually ignore the recipe and use 2 tablespoons of oil instead of 2 teaspoons.

Just goes to show that the measurement doesn't really matter that much to begin with. :)

gl. said...

@sven: 2 tablespoons instead of 2 teaspoons? no wonder that soup is so good. ;) but seriously, i only see 1 teaspoon of oil in the recipe.

Sven Bonnichsen said...

Hey gl. -- it has to be at least twice that because I doubled the number of eggs.

The point of the oil (I believe) is to emulsify the eggs.

Bridget B. said...

gl and sven: I tend to play it pretty loose with things like oil in recipes - I forget sometimes that they have chemical purposes outside of baking!