Happy Thanksgiving!
My, these journal entries seem to be getting further and further apart. I thought I would update you on some of my cooking experiments of the past few weeks. I made a beautiful pan-broiled steak last week. I gave it a kick by adding two chopped cloves of garlic in the pan for the last few seconds. It gave it fabulous aromatic flavor.
Yesterday Peter got that headcold that I had a few weeks ago. Something is seriously going around in the neighborhood. So many people seem to be getting sick! Peter even said a lot of the boys at work have been off because of it. To cheer him up I made us chocolate pie for dessert - Peter's favourite.
Yum!
Today I'm making a French beef stew called Beef En Daube. You cook the ingredients on the stove top first and then bake it for several hours in the oven. It's making the whole house smell divine.
Just before going in!
Of course this week was Thanksgiving, which is always loads of fun! Peter's parents came for dinner, which is always a bit nerve-wracking. As with every time they visit, they brought up children again. As far as they are concerned we should be on at least our second child by now. I really wish they would just keep their noses out of something that it clearly between Peter and I.
I made a gorgeous ten-pound turkey, mashed potatoes, broccoli, and peas. Of course, for dessert, pumpkin pie! I made three which will last us for a few weeks, let me tell you!
To finish off, here's a soup I invented after trying to cobble something together with the ingredients in my kitchen. It is delicious, and a great quick lunch.
Chicken and Ginger Egg-drop Soup
1 cup chicken stock
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 bay leaf
half a handful of spaghetti
1 large egg
Water
1. Heat the stock with the pepper, bay leaf, and ginger over high heat until it comes to a boil
2. Add spaghetti and boil until almost cooked
3. Add a little water, a tablespoon at a time as you cook the pasta. This prevents the stock from becoming to strong as you boil it
4. When the spaghetti is almost cooked, crack a whole egg right into the soup
5. Boil until the egg yolk is cooked
6. Serve immediately!
Yesterday Peter got that headcold that I had a few weeks ago. Something is seriously going around in the neighborhood. So many people seem to be getting sick! Peter even said a lot of the boys at work have been off because of it. To cheer him up I made us chocolate pie for dessert - Peter's favourite.
Yum!
Today I'm making a French beef stew called Beef En Daube. You cook the ingredients on the stove top first and then bake it for several hours in the oven. It's making the whole house smell divine.
Just before going in!
Of course this week was Thanksgiving, which is always loads of fun! Peter's parents came for dinner, which is always a bit nerve-wracking. As with every time they visit, they brought up children again. As far as they are concerned we should be on at least our second child by now. I really wish they would just keep their noses out of something that it clearly between Peter and I.
I made a gorgeous ten-pound turkey, mashed potatoes, broccoli, and peas. Of course, for dessert, pumpkin pie! I made three which will last us for a few weeks, let me tell you!
To finish off, here's a soup I invented after trying to cobble something together with the ingredients in my kitchen. It is delicious, and a great quick lunch.
Chicken and Ginger Egg-drop Soup
1 cup chicken stock
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 bay leaf
half a handful of spaghetti
1 large egg
Water
1. Heat the stock with the pepper, bay leaf, and ginger over high heat until it comes to a boil
2. Add spaghetti and boil until almost cooked
3. Add a little water, a tablespoon at a time as you cook the pasta. This prevents the stock from becoming to strong as you boil it
4. When the spaghetti is almost cooked, crack a whole egg right into the soup
5. Boil until the egg yolk is cooked
6. Serve immediately!