Sunday, November 12, 2006

This Whole Blogging Thing Is New to Me, So...

Yesterday my sister-in-law told me I need to set up my blog so that anyone can comment, not just Blogspot members. And I said, oh, no, no, you can't do that; I know it's annoying, but that's just the way Blogspot works. Then I checked the settings, and it turns out I just needed to select "anyone" on one of the drop-down lists and voila! Anyone can leave comments. Who knew?

Now if I can just figure out how to delete spam comments, like yesterday's about hot, funny female robots.

T's taking a nap and M and I are going to tackle the gingerbread kit from Costco that he begged for. He'll lose interest in 10 minutes and I'll spend my afternoon using icing to glue Sprees to the house. Just wait...

Lamb stew tonight. If it turns out, I'll post the recipe.


Anonymous Laura Kitchel said...

Yea! Us non-blogging folk can now leave comments! I always preferred Necco wafers for gingerbread house roofs.

5:11 AM  
Blogger amyzeats said...

you know, i attempted a gingerbread house once at the very enthusiastic age of 12. never tried again. man, that was a lot of work! and it didn't look half as good as the photo i was making it from. and then it went stale. clearly, i was deeply wounded by this venture in confectionary real estate. :)

7:01 AM  
Blogger amyzeats said...

Hey C, if you don't mind, I'm going to post the recipe for that Cilantro Soup I made the other week. Got it from the book Latin Chic, and doctored it slightly. The thing is, I think it fits well into the parameters of "Ugh, this x,y,z in my fridge is going to go bad by the end of the week...," or at least as far as the cilantro goes; something I buy for one small recipe and always have a ton leftover that I always inevitably toss after it turns from solid to liquid in my fridge:

* butter or olive oil
* 4 garlic cloves, big chop
* 1 onion, big chop
* 3 small-ish potatoes, peeled and cubed (no need to be neat)
* 2 parsnips, sliced
* 6 celery stalks with leaves, big chop
* 6 cups veggie stock
* 1 cup plus 1/2 cup cilantro (leaves and stems)
* 1/4 cup heavy cream or plain yogurt
* 1 1/2 TBSP dry sherry
* S&P
* blanched almonds for garnish
* sour cream (I used the lowfat, but use what you like)
* Tabasco sauce

Heat olive oil or melt butter (whichever one you prefer) over love heat. Saute garlic and onion 'til the latter is soft. Add the taters, parsnips, celery, stock, and the cup of cilantro. Simmer until taters, parsnips are cooked, about a 1/2 hour, maybe a little less. Add in the half cup of fresh cilantro and a few shakes of Tabasco.

If using one of those immersion blenders (i.e., the wonderful plug-in magic wand thingies, which I highly, highly recommend getting; I don't think they're expensive, although my sister Linda bought me mine), puree soup in the pot 'til smooth. If using a blender, allow to cool first before blending and puree in batches, then put back in the pot.

Add in cream (or yogurt), sherry, S&P to taste. If using the wand, blend again. Otherwise, just stir it all well until thoroughly mixed in.

Serve in bowls with a smattering of the almosds, a dollop of sour cream, and a little hot sauce. The white, red, and green actually look pretty attractive. The dish is supposedly a traditional Mexican one,'s sort of the colors of their flag. What the heck?

6:27 AM  
Blogger amyzeats said...

That was supposed to be "over low heat" -- but I guess love heat is okay, too. Where in heaven's name did that come from??? I haven't even finished my first cup of coffee yet...! Sheesh.

6:29 AM  
Blogger Teresa said...

How was the stew??

11:49 AM  

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