Melissa

Miles

It’s still dark out and a bit chilly (early morning here). Fairbanks’ water was frozen solid (my winter thermometer is how frozen his water bucket is) and as I enjoyed my morning oatmeal and coffee with coconut milk, I thought I’d make a big pot of vegetable soup to last over the next 2 or 3 days. Then I check your blog and here you are, waiting with the perfect recipe! Thank you. As always, I love the spice and herb instructions you include (with variations). I made a bison stew last week and added anchovies to the “paste” I made from minced garlic and tomato paste. It came out great and I do plan to post the recipe, but now I’m wondering about the use of anchovies. I’ve read that they are endangered and also that they are a good sustainable choice. Do you know which it is? Or does it depend on what part of the world the anchovies are being harvested?

Yes, Cid, I’m still anxiously awaiting your new kitchen photos.

Cheers, everyone! Onward…2010 has arrived!
Melissa

Miles (missing an umlaut!)

Miles

Miles

Ich habe nicht dass du halb-Deutsch gewissen werden!

Soup looks wonderful - will make my own for tonight - perhaps a Kesme or a Shurpa from C. Asia. . . .

Thanks for the inspiration.

Laura

I’m all for home made soups, they generally taste much better than any shop bought variety. I recently tried an up-market organic store bought soup…. not very appealing and not particularly tasty so it just goes to show the stamp of organic is by no means a guarantee of flavour. Get the youngsters cooking soup at school rather than a trifle, that’s what I think…. honestly some of the school inspired things leave a great deal to be desired, no wonder kids get picky and make their minds up early that they don’t like soup etc.

The stock I make on a regular basis usually from chicken and veg is also very useful in sauces and rice dishes. Great for making gravy too for an otherwise dry meal…. the efficient among us would no doubt advise freezing it which always seems like a good idea but alas my freezer is very small and already ‘bunged’ up with assorted Christmas left-overs. To me freezers equal the final resting place of the dregs of my fridge, heaven knows what’s really in there and what will surely end up in the bin eventually. (Note to self: make better use of the small freezer, you should be ashamed of yourself )

One more luncheon to cook tomorrow to round off the festive season for friends and relatives. Then it’s all downhill as the spring cleaning begins (the Christmas tree will be completely naked by tomorrow by the looks of it, so it’ll be pine scented kindling shortly). Well done for tackling yours… I expect theres a neat pile of ironed shirts and a row of shiny shoes…. white lilies in vase, kitchen and bathroom fittings gleaming and an orderly fridge. Perhaps it’s just as well you can’t see my new kitchen at the moment … unfortunately though, another troop of people due tomorrow are arriving primarily for that very reason so I’d better get on with it, not only that but I promised to send Melissa a photograph. Goodbye Christmas clutter, hello January skip

Cid