Is it still cold?
What do you think….
That is Extra Virgin Olive Oil, by the way – not motor oil. And it was NOT in the fridge.
I don't know how much heat a candle puts out… But we were desperate.
Yeah, yeah, I know, I could have put it in hot water… But where's the fun in that?
And wouldn't that kind of ruin my litany of complaints?
We were actually told about a modern house that we could rent for the rest of the winter.
One with central heating, a washing machine and clothes dryer right inside the house, a working cook top and oven… The works.
It was tempting.
Very, very tempting.
We thought about it.
The rent was over twice what we are paying for Vlad's House, but heat….
We didn't take it.
Not because of the high rent.
Because we'd probably never want to leave.
Vlad's House may be awful, in oh so many ways, but it is a strong incentive.
So, instead of moving into the lap of luxury, we sat down and made a list of what absolutely had to be done, how long it would take and what we needed to do to get it all accomplished by Feb. 1.
The Holiday Drifting is over.
We're back at work with a vengeance!
But first, I have to thaw the olive oil….
Cream of Celery Soup… Do those words make you cringe? Right along with Cream of Mushroom and Cream of Chicken?
Are you mentally tallying the sodium intake in those little condensed versions?
This is vastly different from the stuff in the can. The potato gives it the creaminess, with just a bit of milk to finish, to give it a velvety texture. The green pepper enhances both the color and the flavor.
Cream of Celery Soup
1 medium onion
4 large or 5 medium ribs celery
1 smallish potato
1/2 green bell pepper
1 1/2 cups (12oz, 375ml) chicken stock
1 tsp Herbes de Provence
1/4 cup (2oz, 60ml) milk
1 tbs butter
Chop onion and celery. Peel and roughly chop the potato.
Cut 3 paper thin slices from the the half green pepper, cut the slices into thirds and set aside for garnish. Chop the remainder.
Heat butter in a medium saucepan. Add onion, celery, green pepper and sauté until onion is tender and transparent, about 5 minutes. Add potato, herbs and stock. Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 15 minutes.
Purée in blender or use an immersion blender. Add milk and gently reheat. Do not boil. Ladle into soup plates, garnish with reserved sliced green pepper and serve.
In addition to the above, for the week of January 9 we have Spinach Strudel, Shrimp with Feta and Greek Olives, Cream of Celery Soup, Braised Beef Provencal, Potato, Ham and Broccoli Gratin and more….
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