It is so cool to be me. I am a judge in a Fall/Winter Soup Contest.Mr. Big Food tells me there will be a lot of entries.
I am excited. There’s talk of a greens & homemade sausage soup. I’ve had this before. It’s not bad.
Here is some more discussion about the soup’s fine qualities.
Here’s the recipe for our current favorite, the second entry.
SLOW COOKER POTATO CHEESE SOUP WITH WIENERS
makes 6 servings
6 c potatoes peeled and cubed 2.5 C chicken stock, preferably home made 1 medium onion chopped course 1/4 tsp pepper 6 ox. (1 1/2 c) shredded yellow cheese 1 large can (13 oz.0 evaporated milk 1 lb. wieners, fully cooked, each cut into thirds
In the slow cooker, combine potatoes, chicken stock, onions, and pepper, cover and cook on low heat for 9-11 hours. Mash potatoes slightly, increase heat to high, stir in cheese, evaporated milk and wieners, cover, and cook 30 minutes longer. Ladle into bowls to serve.
We each get a vote. (We are making up the rules to this contest as we go along.) The vote is 2-0 in favor of this potato soup. Not that we didn’t like the previous winner (having been the first contestant), Beer Cheese Broccoli Soup, but we both liked this better. (Recipe at second link.)
I’ll post photo and recipe tomorrow.
I liked the potato in this soup. It provided some texture that, in retrospect, I think was missing in the previous soup. I don’t mind a bit of grittiness in Fall soups. I like starches that are falling apart. The wieners are just a hoot.
This was Mr. Kant’s Farewell Supper.
I don’t think I’ve mentioned it here yet, but I like Mr. & Mrs. Kant’s kids. They are refreshing. They remind me that kids can still be kids.
There aren’t as many leeks coming up as I had wished. I was hoping for one really smooth potato leek soup next Spring.
I pulled two loaves out of the oven about 15 minutes after Mr. Kant and Mr. Big Food walked through the doorway. Five minutes later I took the butter out of the fridge and cut three slices of bread. It is very good. It’s fairly dense– not as dense as a pumpernickel rye, but dense enough.
So we were pleased with the final product, but I had doubts from the beginning.
I’m starting to really dislike my camera.
Rather than stirring in six cups of whole wheat flour, I used the mixer and bread hook. By the time the whole wheat flour was mixed in, I doubted that I’d be able to incorporate the white flour. And I was correct.
I let the dough rise for an hour but it didn’t double in size. I doubted that 30 more minutes would make much of a difference. Again, I was correct.
I let the loaves rise for an hour and you can see where this is going.
So the loaves were small but good. They were also quite attractive.
A word about the recipe. Mr. Big Food includes “prefaces” in some recipes that he puts in The Big Food Manual and Survivalist Flourishing Guide. The preface for the bread recipe is the caption for this photo. Now it makes sense!
From The Creative Cooking Course, edited by Charlotte Turgeon (1982)
Recipes for bread and egg wash below the fold.
“… a loaf made with two strands of Basic Whole Wheat Bread and three strands of Basic White Bread [see instructions in this section for shaping stranded braids]. … baked in a smaller-than-standard loaf pan, is whole wheat bread with its top snipped with a pair of large kitchen scissors [see techniques for preparing homemade bread in this section].”—The Creative Cooking Course (1982)
CREATIVE COOKING BASIC WHOLE WHEAT BREAD
Makes 2 loaves
¼ C milk, scalded
¼ C (packed firm) brown sugar
1 Tbsp salt
1/3 C butter
1/3 C molasses
1 ½ C lukewarm water
2 packages yeast
6 C stone-ground whole wheat flour
1 ½ C flour
1 recipe Egg Wash (see recipe in this section)
Add brown sugar, salt, butter, and molasses to hot scalded milk, and stir until dissolved. Let stand until lukewarm. Pour water into a warm, large mixing bowl, sprinkle yeast over water, stir to dissolve, and pour in lukewarm milk mixture, stirring constantly. Stir in 4 C whole wheat flour 1 c at a time, mixing until smooth. Stir in remaining 2 C whole wheat flour. Sprinkle with part of regular flour, and turn out dough on surface floured with remaining regular flour. Knead in additional regular flour for about 10 minutes, or until dough is smooth and elastic. Place dough in a well-buttered bowl, turning dough to coat all surfaces, cover bowl with a towel, and let dough rise in a warm place for 1 hour or until doubled in bulk. Turn out dough on a lightly floured surface, divide into half, shape each half into a loaf, place in 2 well-greased 9×5 inch loaf pans, cover, and let rise in a warm place for about 1 hour or until doubled in bulk. Preheat oven to 400o. Bake loaves 10 minutes. Brush loaves with Egg Wash and bake 15 minutes longer.
“Four classic glazes: Glazing is “the icing on the cake” for almost all foods. It entails simply the technique of adding flavor and a glossy coating to foods by brushing them with a liquid. It adds luster to the appearance of breads, pastry, lamb, veal, pork, poultry, vegetables and desserts.
… Finally, there’s Egg Wash—nothing more elaborate than egg white and salt. We like to use it for crisp tops on savory breads.”—The Creative Cooking Course (1982)
CREATIVE COOKING EGG WASH
1 egg white
1 tsp salt
Combine egg white and salt, and beat mixture with a fork until foamy.
We are talking about the offense of That School Up North’s football team. Juco All-American at Red Cup Rebellion was at last week’s Louisiana Tech’s game against Ole Miss. Rather than leaving at half-time, he stayed and started paying attention to the signs the offensive staff were holding up on the sidelines. Click to enlarge and see what he discovered.
We and a regional financial institution own a nice house and piece of land in rural Mississippi. It’s not all that big, but it’s Big enough for us.
Before we saw The Farm, we looked at several houses and pieces of property. One of the factors in the decision over which piece of land to buy that figured big in my mind was size. A piece of land would need to be Big enough to split three ways, with all three ending up with a sizable property. It would need to be Big enough to accommodate us all at the same time– and Big enough for privacy.
Farther Along Farm satisfies a lot of conditions.
This past week was the “Possible World Week” during which we (almost) all co-existed at Farther Along Farm. I think it went well. Rocky learned a lot. He can differentiate males from females and he has learned how important that bit of knowledge is to his maleness.
Mr. Big Food was getting restless near the end. He loves them all. He loves that they cook & bake. But he wanted his kitchen back. He loves them!
Dry run. Need more kitchens.
I neglected blogging while they were all here.
Mr. Kant arrives tomorrow.
I have a “metaphysics” label. Should I have a “Kant” label? That just don’t seem right.
I won’t be talking much except when I give myself a timeout.
As I write it’s 9:19pm on Wednesday. (I scheduled this post.) We don’t expect them until 2:30am, or later. I hope she doesn’t speed. Not that it takes that long, but just I imagine a stop & rob stop with them in Southaven would be a delightful way to kill 30 minutes.
There will be a lot of laughing.
Lord, please remind C that the Waffle House in Batesville is nasty.
Meanwhile, I left a note saying the coffee would be ready at 6am and I’d see them in the morning.
Now I lay me down to sleep; I pray Thee, Lord, my soul to keep. If I should die before I wake. I pray Thee, Lord, my soul to take; And this I ask for Jesus’ sake. Amen.
*We passed by a very remarkable scene at the courthouse– which we have to pass by every time we head to town– about 9:30pm. I’ll talk about it soon.
I’m coming to understand that Daughter K has my gift of story-telling.
The Sheriff’s race was contested. Our neighbor is a guy we’ve gotten to know a bit, and who we like, and would probably trust. He served some time in Afghanistan. I think he was in the calvery. He lost his hearing and now has a horse. He’s our “neighbor” because we share a property line.
See how easy it is to write this shit?
But seriously, Our Neighbor is a deputy sherrif. We know him a little, and like him a lot. We share a property line. We were interested in his views on the sherrif’s race.
He gave them to me. I asked a few questions, he gave me answers; we discussed a few general matters, and I voted for a Democrat for Sherrif.
And then he ended up aploogizing. Turns out that since this is such a small county, and since the county seat is in such a small town, people gather at the county seat— actaully at the “tennis court” across the street from the courthouse– to see the election results come in.
He apologized that he hadn’t told us about this before.
AND THEN I turned left and saw the trucks and cars at The Courthouse.
Today was Election Day. The results were all but settled by the time we got back from picking Daughter K up at MEM, stopping for some Memphis bar-b-que at a Tops in Southaven, … and I’d tethered to my phone to connect to the World Wide Wed to see what was going on.*
Sample ballot scanned from the SAMPLE BALLOT printed in our local weekly newspaper
#31 EMINENT DOMAIN: I’m new here, but my sense is that the Nissan thing really got folks in a foul mood about the state appropriating private property. I’ve seen some quick thoughts by bloggers who have never been to the rural parts of a Southern State.For most, but not all, Mississippians, #31 has nothing to do with Kelo:
MISSISSIPPI MEASURE 31 PASSES: “Mississippi Measure 31 – the important eminent domain reform initiative has passed, probably by an overwhelming margin. Although the returns are not yet completely in, the ‘yes’ side has 74% of the vote with almost 65% of precincts reporting. I outlined the case for Measure 31 here. The overwhelming support for the measure is consistent with results in previous referenda on post–Kelo reform initiatives.”
(The link takes you to where I first see it.)
It has everything to do with the early efforts by Farm Bureau Insurance to make this an issue. Look at the wording. Very straightforward, I think. Answer: YES. I saw a late (last week) hit on it that was sponsored by some Jackson statist/corporate types. It was all about jobs and how many jobs were going to be lost if the government didn’t have eminent domain “in its tool box” anymore.
That was insulting. My guess is that a fair number of Mississippians (~74%) actually do have actual tool boxes, and they know that a lot of the stuff that’s in them is stuff used to build and maintain fences that delineate property lines.
#27 VOTER ID: The county-wide results will be interesting to look at. But overall, it’s no surprise. Assuming it’s not held up in court, next November, I will present my government issued License to Carry a Concealed Carry Weapon. It won’t be that big a deal, everybody’s got one.
#26 PERSONHOOD: Defeated. 58% AGAINST. And Lafayette Co.– home of Oxford and TSUP– has not yet reported. All of the is from Jackson’s Clarion-Ledger, which, as far as I can tell, is providing county-by-county- results for this initiative only.
I kid you not, when I saw the headline update at Hot Air, I gasped out loud so loud that Mr. Big Food woke up and asked what was wrong. It took me about 10 minutes to find and pull up all of the relevant sites, and retrieve my Mississippi county map, provided to me by the Mississippi Government. The end result is shocking. The county-by-county is predictable, except for a few like the county we live in, where there were a far greater percentage of NO votes than I would have predicted.
If you’d have asked me yesterday what I thought the margin was going to be on this, I’d have said, 65-35, or maybe 60-40, FOR.
Shocking. More thoughts/analyses and appeal to info from the census to come.
*We passed by a very remarkable scene at the courthouse– which we have to pass by every time we head to town– about 9:30pm. I’ll talk about it soon.
Ole Miss– That School Up North– is not living up to expectations on the field.
Office of the Chancellor University, MS 38677-1848 Dear Ole Miss Family and Friends,
As you know, Ole Miss is dedicated to excellence in everything we do. Recently, our football team has not lived up to that expectation. With much thought and consideration, Athletics Director (AD) Pete Boone and I have decided that it is time for a head coaching change for our Rebel football team. We have high standards for all our athletics programs, and that level of competitiveness is not being reached on the football field.
Please note the Chancellor calls it the “Rebel football team,” not the blacks bears or whatever.
The first contestant is our Fall/Winter soup contest is…
BEER CHEESE BROCCOLI SOUP
1 ¼ C thick cheese sauce (see recipes in Basics section)
Large can evaporated milk
3 oz cream cheese, cut into small chunks
10 oz box frozen chopped broccoli, thawed
¼ tsp black pepper
¼ tsp ground cayenne
¼ tsp dried oregano, crumbled
¼ tsp horseradish powder
¼ – ½ tsp garlic powder, to taste
½ tsp salt
½ C (4 oz) beer, at room temperature
2 strips bacon, fried crisp, half of rendered fat reserved
1 Tbsp mayonnaise (preferably homemade—see recipes in Basics section)
½ tsp Worchestershrie sauce
Combine cheese sauce, cream cheese, mayonnaise, and milk in a saucepan over medium heat, and cook until smooth, stirring constantly. Add thawed broccoli and cook until tender, still stirring constantly. Add all spices, the rendered bacon fat, and beer, and stir to mix thoroughly. Just before serving, sprinkle bacon bits over top of soup. Store any remainder in refrigerator (don’t freeze), and reheat with a little milk to thin leftover soup.
So far, it’s the winner. It has a wonderful consistency, pretty color, and very mellow flavor.
You can imagine how this went. I had a bowl of beer&cheese&broccoli soup and a roll. I proclaimed that it was the best Fall/Winter soup I’d ever had. And since I like winter squash a lot and had had a good harvest of winter squash, and since Mr. Big Food has a lot of soup recipes calling for winter squash, we will be having a contest.
As I mentioned, the girls are coming. So I thought I could whup up a few simple posts now, and schedule them to post later. But I got side-tracked.
Daughter K arrives by air at the Memphis Airport (MEM) at 6pm Tuesday. K & I were negotiating about Tuesday’s supper. Mr. Big Food has already planned the menu for the week, and we have shopped for it. But K suggested that since she was going to be in Memphis, Memphis Tennessee, she would enjoy Memphis Bar-B-Que. Who could blame her? She has been living in LA. But K has no conception of where MEM is in relation to Memphis. I’m not driving into Memphis to get Rendezvous carry out. (I refuse to eat in that place.) Who could blame her, other than me?
I relayed all of this to Mr. Big Food who figured out that there’s a Top’s B-B-Q in Southaven. Problem solved.
As I was getting ready to promote Top’s, and was thinking about some issues surrounding Daughter C picking Daughter M et al. up at MEM at 11:00pm on Wednesday, my little brain cells wandered to “one if by land, two if by sea” and what do you do about three four by air?
This makes me want to be a pessimist.
Okay. I had the search phrase wrong.
Restaurant. Wikipedia. Climate change. Restaurant. Restaurant. NatGeo– that’s heartening. Not. I’ll soon be posting on Ned Flander’s Field.