Soup's On!

Let me just run this one by you:
Rotisserie chicken soup.thrifty or pathetic?
Discuss amongst yourselves.

Recipe:
One mostly denuded chicken carcass
4-6 cups of water
large carrot cut up
stalk of celery with leaves on
half an onin large hunks
salt, pepper
parsley whole
include that dark jelly stuff on th bottom of the plastic chicken garage thing, that's the flavor package

Boil till it smells like grandma's house,( 2-3 hours) taste.  If it's too weak cook it down some more.  Eventually it should taste good.  Then you can add:
leftover chicken
more smaller carrot and celery and onion pieces, sweated,
lentils (handful)
rice (some)
whatever...
maybe kale or spinach
maybe little pale meatballs
red bell pepper, if your stomach can take it
cumin, curry or Chinese 5 spice powder
you can take it from here,
I'm just waiting for the broth to cool.
And that's che sera cooking for today. enjoy!

Breakfast of Champions

In which we find out that all new recipes need a trial run or three.
 At the farmer's market last week I found a free sample of peach- nectarine cobbler and the recipe printed nicely on heavy weight cardstock.  The cobbler was delicious if a bit too sweet so I took the recipe and bought a basket of nectarines, nice name, that.

No one really knows what nectar tastes like but the nectar you get in cans, surely must not be a food of the gods, should  it?

So yesterday I decided that I would make this dessert, even though I was a bit short of  the actual ingredients.

 This I have called Che Sera Cooking, which is kind of make do and usually does, but with caveats.  For more of this style see: oatmeal cookies.
Okay, so, it was supposed to be made with peaches and nectarines, but having way too many nectarines, I decided to go with them.  They tell you to use the largest pyrex pan and I was melting the butter in it so I would not have to wash another pot, and I notice there is only one cup of flour in the recipe.  That spelled disaster right there, so I pulled it out of the oven and transferred the half melted butter to the next size down, oblong baker.  I was talking on the phone to my sister while this dangerous exchange was going on, and holding the phone with my shoulder and giving her a blow by blow account of the proceedings.

Then, you are supposed to use whole milk, but I had buttermilk which needed to be used,  so I use that. With buttermilk, you should use baking SODA not Powder because of the acid thing, but I used  it anyway.  I used the full 1 T of Powder even though that seems to be a ludicrously large amount given the low ratio of flour.

Also, it's supposed to cook at 375 degrees but on my oven 375 is actually 400 but I forget and it cooks at, what, 350?

And it still is incredibly tasty.

I started this blog to write short stories, and there are some early on if you want to go back there, but now I am writing hair complaints and recipes, and I suppose that could get me more readers,which would be great, but it's not the glorious prose I had planned.  Please, feel free to send people to the recipe and the blog.

Here's the recipe:

Melt one stick (1/2 C of unsalted butter) in the smaller of the two pyrex rectangles, about 8x11.
Take two nectarines and two peaches and peel if you want, but I did not.
Slice thinly (not too thin) and put in a pot with 1/2C sugar and 1T lemon juice and boil lightly about 4 min  the fruit will be wilted and the juices will start to thicken.

Mix in a bowl: 1cup flour (it says one, but I think it might need more), 1/2 tsp salt, and 1T baking powder, and another 1/2to3/4C sugar and whisk to mix.

Add 1 cup of whole milk and stir to make a batter.  Really, use the milk.

Pour the batter into the butter in the pan, spread around (I did not quite do that right) and then add the fruit mixture on top, try to blob it all over instead of just in the center like I did, and put it into a 375 degree oven for 40-45 minutes until golden brown on top. put a cookie sheet underneath in case it boils over.  I don't know if it will rise more with the real milk.

There you go.  Foolproof, wouldn't you say?

Unhealthful Eating

I am fighting the dreaded GERD, reflux, that is. Evidently my whole family has some version of it, and I have had to give up seltzer. What the heck next, I ask. No coffee, no tea, no fruit juices, all herbals are suspect, no mint in the no tea.... I gotta say, there's got to be a positive way to say this, and I'm really trying.

 How 'bout: I can drink all the water I want! Woooooooo!

Yeah, I thought as much.
In other words, if it keeps the phegm out of my throat and brings back my singing voice, then I've got to be all for it.

Here's a laugh.. remember all those fruits and leafy greens and whole grain whatsis we are supposed to be eating? They told me not to. I don't know what to replace them with as french fries, chips, guacamole, anything with a tomato or onion in it or vinegar or dairy food is also out of the question. It's a trial and error thing.

I went to Barnes and Noble but they only had one book which, after telling you what not to eat, told you to eat everything they told you not to.  Yes, I concur.

Let me know if you have a good idea.  I see Jello in my future.