Fancy Flours catalog? I finally placed an order from them not long ago (a small teapot cookie cutter), so now I'm on their mailing list and happy every time a new catalog arrives!
Monday, April 29, 2013
Saturday, April 27, 2013
Creamy Asparagus Soup
Elise's Tea Room
Long Beach, Calif.
(Note: I halved the recipe so this is how I cooked it.)
1 large yellow onion, chopped
2 tablespoons margarine
2 tablespoons all-purpose flour
4 cups chicken stock
1-1/2 pounds asparagus, cut into 1-inch pieces
1 large potato, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon white pepper (or to taste)
1 cup evaporated skim milk (I couldn't find evaporated skim milk so used regular evaporated milk instead)
In a soup pot, sauté the onion in the margarine over medium heat for about 5 minutes, just until transparent. Add flour and blend well. Whisk in chicken stock and make sure all the flour is dissolved. Add asparagus, potato, salt and pepper. Bring to a boil, then let simmer, covered, for 20 minutes. Allow to cool for 10 minutes. Spoon mixture into food processor and puree in small batches, then strain off the asparagus fibers. (If you have a large strainer, you may use that to strain off the rough fibers from the asparagus; I do not have that large a strainer, so I found a colander with smaller holes that worked well.) Return strained soup to pot, add evaporated milk and cook on low heat to prevent the milk from scorching. Serve with croutons. The original recipe yields 15 (8-ounce) servings and is said to freeze well. I halved it and the DH and I ate it up in three days. So I can't tell you if mine would freeze well or not, but it was certainly a rich, satisfying, taste-of-spring soup!
Friday, April 26, 2013
ParTea Lady recently reviewed this soap, and I was so impressed I had to find some for myself! She found hers at Ross (three bars to the box), and I found just a single bar at T.J. Maxx for $2.99. The scent is so wonderful, and it had infused the plastic bag with a lovely citrus scent by the time I got home with it. Using it in the shower leaves the whole bathroom with a yummy fragrance as well. I'll definitely be looking for more of this soap!
Thursday, April 25, 2013
Wednesday, April 24, 2013
Tuesday, April 23, 2013
Monday, April 22, 2013
Saturday, April 20, 2013
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
4 eggs, beaten
2 cups thawed, sliced frozen strawberries (a one-pound bag)
1-1/2 cups vegetable oil*
1-1/4 cups chopped pecans
Preheat oven to 325 degrees. Sift together the flour, soda, salt, cinnamon and sugar. In separate bowl, combine eggs, strawberries and oil. Add wet ingredients to dry ones and combine. Add pecans and blend well. Pour into two 9x5x3-inch loaf pans prepared with cooking spray or lined with parchment paper. Bake for 60-75 minutes or until bread tests done. Cool in pan 5 minutes before turning out onto wire rack to cool completely.
*Note: After I popped my two loaf pans into the oven, I started cleaning up and realized that, uh-oh, I had 1/2 cup of oil still sitting there. I had measured out the 1 cup of oil, added it, but then forgot to add the other 1/2 cup. I decided to just go ahead and let the loaves cook, and to my surprise and delight, this was some of the best, most moist tea bread I've ever made! My husband even ate 2 slices! So, please know that yes, the original recipe calls for 1-1/2 cups of oil, but when I make this again I'll use just 1 cup again. Why tamper with perfection!
Friday, April 19, 2013
Teavivre's Mengku Palace Ripened Golden Buds Puerh, which contains "tea buds and leaves of Yunnan Mengku large-leaf tea trees."