The shape of the cup is all wonky, but then again, so is my head. Can't wait to get back to 100%.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%.
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9 comments:
My fave sickie recipe: egg drop soup!
simmer:
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!
ooo, yes! this is fantastic soup. sven sometimes adds extra bonus ginger, but that's a bit strong for me.
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. :)
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!
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.
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. :)
@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.
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.
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!
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