MOM! WHAT THE H*LL!
The kids keep on walking in here from the backyard and they are like, “UHHH! GAAA! MOOOMMM, WHAT IS THAT???”
What?
I’m just cooking.
Yesterday I made a really runny and watery batch of Cream of Asparagus soup and some Parmesan-encrusted baked chicken. The later was NOT sulfite-free so don’t get all excited. The soup just totally pissed me off. I couldn’t get it thickened up properly. I kept on making little roux batches while repeatedly thinking, “Shit, more flour???” Finally, I looked at it on the stove top and went like this to it
and then left it there while I stormed out to work. Thor dealt with it, God love the man.
When I came home, he was like, “I put your soup away. It was good. Was a little watery.”
Today, the reason why my kitchen reeks is because I made blueberry vinegar. WORD!
I really did!
And it doesn’t blow!
It’s rice vinegar-based so I should be able to tolerate it. Will post the recipe that I got from Recipe Magazine in a minute.
I am crossing my fingers that it will be yummy in 24 hours and ready to mix with a little EVOO and salad. Yummers!
I am also making a vegetarian crock pot chili -so easy, so sulfite free. Hope it doesn’t blow up and end on my kitchen ceiling. Will post that recipe soon as well.
In conclusion, besides burning my children’s lungs and making a pissy, wussy batch of soup, I am really cranking around here, peeps.
THIS IS MY 50th POST!! WEEEEEEEE!!!!!!
I think that arrowroot is a way better thickener than flour – you don’t have to use nearly as much. You do need to be careful, though – it seems really watery until it cooks the right amount and then it can suddenly be gelatin like. Give it a try, though, I am sure you will be much happier with the result…
Arrowroot! Awesome! Will try that, thanks doll. I think I have seen that at the Jewel. I poured myself a bowl yesterday, hoping desperately that it would thicken up sitting there in the fridge. Did I mention the word “pour”?