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Sep. 12th, 2009 02:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
OKAY! Packages for
strangefrontier,
tacittype,
midnight_violet,
looking4tarzan and my little sister are now POSTED. And I have the ingredients for leek and potato (leek and potaaaaaato, leek and potAAAAAAto dun-dun-dun-DUUUUUUN!) soup, so I can now fester a little more happily in my flat and not go out. I haven't washed up yet but so far I call today a win and will go watch 50 First Dates apparently.
(It has a happy ending, right?)
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(It has a happy ending, right?)
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Date: 2009-09-12 02:07 pm (UTC)no subject
Date: 2009-09-12 02:08 pm (UTC)no subject
Date: 2009-09-12 02:18 pm (UTC)*to hide giggling*
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Date: 2009-09-12 02:18 pm (UTC)no subject
Date: 2009-09-12 02:19 pm (UTC)no subject
Date: 2009-09-12 02:20 pm (UTC)no subject
Date: 2009-09-12 03:20 pm (UTC)Oooh 50 first dates, I quite liked that film!
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Date: 2009-09-12 05:24 pm (UTC)no subject
Date: 2009-09-12 05:27 pm (UTC)no subject
Date: 2009-09-12 05:30 pm (UTC)no subject
Date: 2009-09-12 05:48 pm (UTC)Sautee (I CANNOT SPELL) the onion, garlic, leeks together in the butter, until they're softened. Chop them reasonably small for this - I'm going to use a hand held whizzer thing for this, so I can get away with bigger chunks than otherwise. Add the thyme - a goodly shakin' of it, but this might just be me. While that's all softening up, cut up the potato into smallish chunks, and boil the kettle for stock. Mix up the stock, add the potatoes and stock to your pan. There should be enough water so that the potatoes are floating, but you shouldn't swamp 'em because otherwise you're left with really insipid soup. Add salt and pepper to taste, and leave to simmer for however long you want to - it really tastes better to leave it simmering for a good while, at least 40 minutes but more if your stomach can stand to wait. Once you've taken it off the heat you can add cream if your tastes run to the heavier, but it means that you have less time to store it. Serve with breeeeeeead omg bread I miss you. I'm totally eating bread today with it, which might be a bad idea, but I've given my stomach so long away from wheat it might let me get away with it this once.
:D
Oh, right. Er, whiz it, if you have a whizzy thing, and then eat. HOM NOM.
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Date: 2009-09-12 06:02 pm (UTC)I've found that Chinese/tofu/buddhist stores have like, the best vegetable stock, made from mushrooms.
Thank you for this! :D
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Date: 2009-09-12 07:58 pm (UTC)Stuff in the post! Is always exciting, except when it's a credit card bill. (Because they want my money and because they always give me paper cuts. Can't remember the last time I opened a Barclaycard envelope and didn't get a papercut from it.)
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Date: 2009-09-13 04:40 pm (UTC)