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….
Warmth….
Functioning appliances….
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….
Second, stop complaining. I'm done now.
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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I have never had real cream of celery soup, I must try it soon! Thanks. 🙂
Never done the real deal. I know it would mean I’d never buy another can.
You deserve a little kvetching from time to time when you are dragging an old house, kicking and screaming, into the 21st century. Rag away! We enjoy your rants as much as your recipes!
That reminds me when I lived in Japan, they often don’t use insulation in their apartment buildings. My roommate and I didn’t have any money so the heater was only used a little so essentially the apartment was at near freezing every night. I really messed with some of the food we had.
I think you are allowed to complain, brave as you are chiselling away to get to your food. But just think how even more wonderful your finished house will be… some day… when it’s done…. in the meantime we can enjoy your wonderful stories.
Oh my goodness!!! That makes me cold just looking at it!!
Natashya, you’ll never go back!
Tanna, and it was so easy!
Zoomie, it is rather reluctant to be modernized at times…
Bread Baker, boy can I relate to that! Although, if you were in a middle apartment, your neighbors could help keep you warm…
Lien, someday seemed a lot closer before we started… Like everyone else, I’m afraid.
Pam, it was cold. Even after we ‘warmed’ the kitchen it wouldn’t pour~
That soup sounds lovely. All I want is soup these days. Soup with big grainy chunks of bread or multi-grain rolls from the French Bakery.
Katie, your post takes me back…was it really only four months ago?
Each fall we go over to Trevi, famous for it’s ‘black’ celery – stringless, huge and VERY tasty (sweet, never bitter!), and cream of celery soup is about the only way we can be sure to use up all the celery we buy! Luckily it freezes very well.