Liz’s continued kitchen (mis)adventures
I am making bean soup today! I turned the crockpot on around 1:30pm, but this recipe takes at least ten hours to cook properly so it won't be done until midnight-ish. It also takes about six hours to start smelling like Food instead of mismatched raw ingredients and dirty water, but my kitchen now smells pleasantly edible and the broth is slowly thickening into a lovely brown mush, so yay!
(This is not a visually attractive soup. It is, however, delicious.)
Right now I am eating the last of a not terribly successful chicken-and-onion experiment from a few weeks ago, which I doctored up a little with soy sauce and garlic powder and am eating over rice (accompanied by spinach salad with feta, craisins, and balsamic vinaigrette). I have moved the second container of not terribly successful beef-and-onion experiment from the freezer to the fridge to thaw, and I think tomorrow I will reheat it on the stove and try to fix the seasonings a little. (Moral of that story: cheap knockoff Worcestershire sauce is not your friend, especially without knowing what other spices should be used to balance it.)
The last couple things I've made in my crockpot have involved dumping rice (and water, obviously) in for the last two hours, so the grains soak up all the flavor and moisture and I don't have to worry about finding a starch to accompany my premixed meat and veggies. Now they are all premixed! It is very convenient and I wish I'd thought of that years ago. :)
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(This is not a visually attractive soup. It is, however, delicious.)
Right now I am eating the last of a not terribly successful chicken-and-onion experiment from a few weeks ago, which I doctored up a little with soy sauce and garlic powder and am eating over rice (accompanied by spinach salad with feta, craisins, and balsamic vinaigrette). I have moved the second container of not terribly successful beef-and-onion experiment from the freezer to the fridge to thaw, and I think tomorrow I will reheat it on the stove and try to fix the seasonings a little. (Moral of that story: cheap knockoff Worcestershire sauce is not your friend, especially without knowing what other spices should be used to balance it.)
The last couple things I've made in my crockpot have involved dumping rice (and water, obviously) in for the last two hours, so the grains soak up all the flavor and moisture and I don't have to worry about finding a starch to accompany my premixed meat and veggies. Now they are all premixed! It is very convenient and I wish I'd thought of that years ago. :)
You can also read this entry on Dreamwidth, where there are currently (
comments)