Authors & Appetizers discussion
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Tapas and Thrillers
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Vincent wrote: "Ok,this ain't a brag, but I'm lucky enough to write for a living, and if I could, I would also eat for a living. And travel...and drink. Which I guess makes me hungry for more, to coin a phrase. ..."
Sounds delicious...
Cold weather is a good time for Potato Soup. Mine is the best. Boil 7 or 8 potatoes and one chopped yellow onion. Once tender drain most of the water out. Add two cans of filled milk,1 teaspoon of salt, course ground pepper and 1/2 stick of butter. Make thickening with 1/3 cup of flour and water mixed together until smooth. Add the thickening slowly to the soup. Add 6 to 8 slices of American cheese. Add some water depending on how thick you want it. Simmer for 15 to 20 minutes until thick and creamy. Enjoy.
Oh my. That sounds like just my style, only with a glass of crisp white wine. Thanks!Vincent wrote: "Ok,this ain't a brag, but I'm lucky enough to write for a living, and if I could, I would also eat for a living. And travel...and drink. Which I guess makes me hungry for more, to coin a phrase.
..."
I was inspired and made some for dinner. I did, however, altered the recipe according to the actual contents of my fridge in the following way. I used non-fat milk and smart balance margarine (cholesterol issues) and added a piquant richness with a cup of nonfat yogurt. I also used sharp cheddar instead of American cheese. Once ladled into the bowls I added a garnish of fresh cut chives and grated a little Parmesan on top.I do enjoy eating as much as writing, but I think I better stick with writing for a living. Although I have been contemplating a cook book.
I almost forgot, my recommended reading material for any potato dish is "The Last Continent" by Terry Pratchett.
But at the end of a writing or reading day? Try this:
toast baguette slices, drizzled with EV Olive Oil on a cookie sheet. When they're gold brown and delicious, place thin slices of cooked spicy sausage on top, along with a slice of fresh parm cheese, a bit of artichoke, and an olive...Serve with a cold beer (a Pilsner is more refreshing) or a glass of Pinot Noir...
The Remains