katster: (Default)
I can cook a few things. One of the things I can cook is stew, and that's what I made for dinner tonight. I promise it actually was more appetizing than it looks in a black and white picture. I experimented with potato sizing on this batch and ended up with a thick potato sludge, which means that I cut them too small. I'm still trying to hunt down a happy medium.

However, I hate stew in the very end stages, when it's boiling through all that thickness. At that point, it turns into a mudpot of the sort they have in Yellowstone or Lassen. The nasty thing about it is that it spits boiling hot stew goop onto the unfortunate hand stirring the pot. I have to wear an oven mitt to stir. It's crazy.

But it was good. We have leftovers!

Prior posts in this series:



(Note to LJ and Dreamwidth users: The crossposter I'm using does not allow featured images to come through. If you would like to see the post, you will need to click through to the blog post.)

Original post can be found at http://retstak.org/2017/12/09/black-white-2-its-whats-for-dinner/. You can comment here or there.
katster: (logo)

On cold rainy days like today, I make soup or stew. My favorite to make is chicken noodle, mostly because it’s dead simple. It goes like this — cut carrots, celery, and chicken into bite sized pieces. Add a bit of thyme, some garlic powder, and a bit of lemon pepper. Cover in chicken broth, boil approximately an hour to an hour and a half (until chicken is tender), dump egg noodles in, cook until egg noodles are soft.

Yummy, filling, and good. It’s one of my favorites.

Mirrored from retstak.org.

katster: (Default)

On cold rainy days like today, I make soup or stew. My favorite to make is chicken noodle, mostly because it’s dead simple. It goes like this — cut carrots, celery, and chicken into bite sized pieces. Add a bit of thyme, some garlic powder, and a bit of lemon pepper. Cover in chicken broth, boil approximately an hour to an hour and a half (until chicken is tender), dump egg noodles in, cook until egg noodles are soft.

Yummy, filling, and good. It’s one of my favorites.

Mirrored from retstak.org.

katster: (Default)

Okay.

So I’m not bad at making pea soup. It usually tastes pretty good.

But there’s one thing I haven’t figured out, and that’s how to seperate the ham from the bone and dice it without burning my fingers.

If you’ve got any suggestions, I’d love to hear them.

Note

My main blog is kept at retstak.org. I mirror posts to this Dreamwidth account, so feel free to read and comment either here or there.

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