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Nov 06
2008
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This was dinner on Tuesday night. It was so yummy. I'd just finished shovelling all the snow off our porch (it was clear Monday night and as deep as my hand by the time we got home on Tuesday!) and I wanted something warm and filling and really, really easy.
The bread is a one-hour French bread recipe I found here. It's not quite as fluffy as a true French loaf but it's very easy and really does only take an hour. I used roughly half and half whole wheat and white flour to give it a little more substance and flavour. It smells so good while it's rising and baking. I can never wait until the loaf is properly cool to cut it so the first few slices get a bit squished.
The soup was in the freezer. We made it on Sunday and it is fantastic. It was made of leftovers which makes me feel so thrifty and clever. We had more than we could eat on Sunday so we froze the leftover soup (leftover leftovers?) for sometime when we were feeling a bit lazy. The meat and vegetables in it were from dinner the previous Tuesday: roast beef and root vegetable fries. We'd already gotten three meals out of that roast (dinner on Tuesday and two days of sandwiches for lunch) and had just the bone and some of the fries left. Here's how we made our soup:
Leftover Soup
Ingredients(-ish):
1 can plain soup (beef broth, chicken both or whatever plain soup you find in your cupboard; we used onion soup)
half an onion cut up
leftover roast beef bone
leftover roast vegetables
Instructions (sort of):
Caramelize the onions in some butter and a bit of brown sugar until they look brown and yummy. Add your soup (and whatever water it may require). Cut up about a third of your vegetables and puree the rest (I like pureed vegetables in soup; skip this part if you don't). Add them to your soup. Cut as much meat as you can off the bone. Cut the meat into bite site pieces. Add it to your pot and toss in the bone (might as well get as much out of it as you can). Add stuff like salt and pepper and any herbs or spices you like. Cook your soup until it's hot and you're hungry. Eat it with a nice slice of crusty bread or toast with cheese cooked on top (this is really good for soaking up the broth).
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It took a while for the soup to warm up from frozen and every time I tried to help it I splashed myself so I found something else to do in the mean time.
I started spinning this yarn a while ago when I lent out my lace spindle and then immediately wanted to spin a lace weight. I decided to see how finely I could spin on my wheel. The wool is left over from a felting class I took a couple of years ago and is so soft and pretty. I had one piece of a very soft grey and another of the blue-purple colourway. I wanted to get as much yarn as possible so I decided to spin both into singles and then ply them together (you can see the bobbin of grey all ready and waiting on the kate).
I managed to spin some pretty fine yarn (probably a bit too fine in places since I had several breaks and spit-joins as I was plying) and love the result of the plying. The grey mutes the colours and makes everything look so soft and pretty. I'm calling it Whisper and I've got about 155 m (170 yards) of it. I'm not sure what it is destined for yet but I think it would look nice as a delicate cowl or a smoke ring.
