Well that sounds amazing! My husband doesn't like sweet potatoes but I will totally make this for me and the little one, om nom nom. Also I think this newfangled pressure cooker I may have just ordered based on the comments on DW will do baked potatoes in like fifteen minutes or something, so that is a perfect match!
and you don't mind those odds then I would love them!
That bit made me chuckle. As for a prompt, if you want to tell us what Luke's been doing for the past x years, that would be nice. If you want a more specific time, right after he left, or right before Rey arrived.
Winter recipe: I love my crockpot. So this isn't a meal that will cook in an hour, but if you have a crockpot, it is one you can set and forget. This is my favorite crockpot recipe: Chuck roast (I actually used 2 last time so I had leftovers to not only send with Pip to work, but to make soup, so naturally I used the larger crockpot), a can of diced tomatoes (I buy the large can, petite diced), sliced pepper, sliced onion, worcestershire sauce to taste. (I also add a bouillon cube or 2.) The meat comes out so tender you can just separate it with a fork. I do it on low for 6-8 hours. I serve it all (including the veggies and broth) over rice, and it is so tasty!
WELL. Being the questionable person that I am, I'm going to toss out Harry/Hermione/Draco (though, you know, go with whatever pairing in there you feel is delightful) and the musing that it would be interesting to see the other party adapting their view of "home" in relation to an entirely different set of common rooms/rooms/dormitories. (I feel like if you've spent your entire school career in the dungeons, looking out a window and seeing an enormous drop is probably pretty staggering. Alternatively, if you're into the whole post-school-professor thing (which, who isn't), I'm pretty sure Harry would have something of a hysterical Grindylow problem if his new quarters were in the dungeons
( ... )
This is a really nice, thick soup, that keeps surprising me with its yuminess.
1 1/2 cups dried beans (best if it's giant white beans, but you can play around with sorts) 2 large onions, chopped 1 celery root, chopped half a cup vegetable oil (olive or other) 1 cup tomato puree 6-7 cups broth (or water, or a mix - depends on the thickness of the broth) 2-4 spoons paprika (any sort you like) salt and pepper to taste half a cup chopped parsley or cilantro (optional)
Soak the beans overnight and drain (or skip this and use cooked ones) fry the vegetables add everything but the parsley, and cook for four hours (or maybe 40-60 minutes with pre-cooked beans) Basically, cook till the beans start falling apart and it's all mushy and thick and flavorful.
Parsley is sprinkled on top. If you like, you can add cumin, garlic, carrot, fresh tomatoes, but they aren't necessary at all. You can add a few spoons of good soy sauce, though it's not the traditional way :) Same for chili
Comments 7
Reply
Reply
That bit made me chuckle. As for a prompt, if you want to tell us what Luke's been doing for the past x years, that would be nice. If you want a more specific time, right after he left, or right before Rey arrived.
Winter recipe: I love my crockpot. So this isn't a meal that will cook in an hour, but if you have a crockpot, it is one you can set and forget. This is my favorite crockpot recipe: Chuck roast (I actually used 2 last time so I had leftovers to not only send with Pip to work, but to make soup, so naturally I used the larger crockpot), a can of diced tomatoes (I buy the large can, petite diced), sliced pepper, sliced onion, worcestershire sauce to taste. (I also add a bouillon cube or 2.) The meat comes out so tender you can just separate it with a fork. I do it on low for 6-8 hours. I serve it all (including the veggies and broth) over rice, and it is so tasty!
Reply
Reply
1 1/2 cups dried beans (best if it's giant white beans, but you can play around with sorts)
2 large onions, chopped
1 celery root, chopped
half a cup vegetable oil (olive or other)
1 cup tomato puree
6-7 cups broth (or water, or a mix - depends on the thickness of the broth)
2-4 spoons paprika (any sort you like)
salt and pepper to taste
half a cup chopped parsley or cilantro (optional)
Soak the beans overnight and drain (or skip this and use cooked ones)
fry the vegetables
add everything but the parsley, and cook for four hours (or maybe 40-60 minutes with pre-cooked beans)
Basically, cook till the beans start falling apart and it's all mushy and thick and flavorful.
Parsley is sprinkled on top.
If you like, you can add cumin, garlic, carrot, fresh tomatoes, but they aren't necessary at all.
You can add a few spoons of good soy sauce, though it's not the traditional way :)
Same for chili
Reply
Reply
Leave a comment