Imbolc
It is the Mid-Winter Sabbat. It occurs on Groundhog's Day (February 2nd). It is the time to use up the stores (root vegis, left over grain). It is a meager feast, but a feast just the same. We have survived half the winter and looking forward to the Spring Equinox.
My feast day begins with a batch of scones - I used dried cranberries in mine. My daughter and sister adore my homemade scones (or bannocks for the Scots out there). I prepare myself for ritual - don my ritual dress and cloak and go to my alter. I light my power candle, light some appropriate incense, put on some Celtic music and cast my circle. I perform my ritual, give thanks and close my circle.
I then began my potato soup, which simmers all day. I make some mulled wine in the crockpot. I make a loaf of Old-fashioned Soda Bread to go with my soup. There is no dessert, since it is a meager feast.
No Politics
No shitting on anyone's beliefs
Those that do not follow the rules will be deleted - only warning!!!!!!!!!!!!!!!
Another Feast!!!!!
Do you make your potato soup with a dairy base? I ask because if I make something with a dairy base, I can't let it simmer because it will curdle
Only cream soup at the very end of cooking. Like cream in coffee. You would not brew coffee with the cream already in the water...
Oh, ok. So potato soup can be done in the crockpot so add the cream later
I love potato soup. I can bring my own bacon bits and shredded cheese, right?
This is the recipe I love for potato soup. It's not 100% crock pot cooking as you do the dairy part at the end on the stove, but that's a small step. I'll make this at least once a month during the winter, which down here is actually only about 5 weeks long at most. hehe
Slow Cooker Potato Soup | Gimme Some Oven
Yes, I use heavy cream and milk. I have not had a curdling issue, yet. I do use a cast iron Dutch oven.
I crumble bacon to be added and several different types of cheese.
even better. spending over 15 minutes in a kitchen cooking drives me batty.
Morning Vangy...you can add Vegemite to soups..
You can but if you do and eat it you turn into a frog.
I could add it to a lot of things that aren't edible.
But adding Vegemite to it, it will become edible..think of the $$ you will save..
We even have Vegemite ice cream and pizza...life is good on the rock..
When I was young, my parents were very poor. Unable to buy medicines at the pharmacist when us kids were ill, mother dissolved 2 teaspoons of Vegemite in a cup of boiling water and fed this to us every couple of hours. I'm still alive so it obviously worked.
))
Thanks! I made potato soup a long time ago and it was very tasty.
I need a cast iron dutch oven
just tell hubby you want a dutch oven next time you're in bed...
I ain't falling for that....
I love mine. I have to clean it right after using, but damn the food tastes sooo good.
You don't wash it, do you? One thing I know about cast iron is you do not use soap on them
I use soap on mine, towel dry and then heat on stove to make sure it is completely dry and then lightly oil.
I don't cook anything with tomatoes in my cast iron.
My mom almost beat me to death (with the skillet) when I washed one of her skillets with dish soap.
I use hot water, scouring pan and dry immediately.
uh oh... oh well, I'm still here...
That's what Mr G does.
Potato soup is one of those recipes I play with a lot. If I have some leftover bacon, in it goes. Same with shredded cheese. Scallions? Toss them on top. Some leftover ham? Throw that in there, too.
Why would you do that?
I use soap on mine when I have to. For example, if I make tacos, the seasoning doesn't wash off with just hot water, and then food cooked in it subsequently tastes like tacos. So I use soap then. But if I just cook something that isn't heavily seasoned, I'll use only hot water.
I also dry it on the stove and coat it with oil before I put it away. It renews the seasoning. My cast iron skillets are just as non-stick as Teflon, even with only a little bit of oil.
hell yeah...
a meal in a bowl is how I like it...
Ours are enameled. Bought them used on line years ago
but now there many more options than Le Cruiset and Lodge
all about $40 to $50
>gag<
... compost.
I love feasts.
Me, too.
if I show up too early, I'll fill up on baked goods and appetizers...
I was a teenager before we had store bought bread in the house. my mom baked it. now only on holidays.
That is when I usually make homemade bread.
my mom always makes me a loaf of cranberry nut bread during the holidays. it's the only way I can stand them.
dinner rolls is what she does best.
... with way too much butter.
or drowning in gravy...
...now I barely eat in one day what I used to eat in 1 meal, almost 80 lbs ago.
The big one here is coming up in a little over a week, the biggest one of the year, an 8 day holiday to enjoy Spring Festival - the lunar new year. Delicious food, family gettogethers, happiness.
egg rolls and wantons!
Eight Lucky Foods to Ring in the Chinese New Year
I'm waiting impatiently for the Tang Yuan for breakfast - one of my favourite Chinese foods.
Let's eat!
Don't forget your big soup spoon.
There's a new rule. Never leave home without your towel and your big soup spoon. LOL!
Easy Olive Garden Zuppa Toscana Soup
Good rule.
My co-worker sent me that recipe a couple of weeks ago...I haven't tried it yet. I may substitute spinach for kale. I have never cared for kale.
I used to eat a lot of Kale (for its high nutritional value), but now I use Collards instead as it has similar nutrients but I like the taste better.
Hmmm, maybe I should try collards.
I just leave out the greens. It really doesn't add much to the soup anyway.
I'm with you. I don't like spinach or kale
don't tell me you're taking those fruit and veggy pills. I've been having kathy lee nightmares for a week.
Oh, hell no. I like veggies. I need to eat more of them
I like spinach, but in the soup it's pretty much just a wilted sloppy mess. If it added to the flavors then I'd be all in. I'm going to try and make some home made spinach raviolis sometime this spring.
there needs to be at least one ingredient in the soup that will stick to your teeth when you smile...
... and she's in lingerie, holding a bible. that's when I wake up screaming...
Tiptoes to my room every night
Just to sprinkle stardust and to whisper
Go to sleep, everything is alright
Into the magic night, I softly say
A silent prayer like dreamers do
Then I fall asleep to dream my dreams of you
In dreams I talk to you
In dreams you're mine all of the time
We're together in dreams, in dreams
I love potato soup, but have made some summer squash soup this winter because I am trying to use the veggies that I froze from last year's garden. I still have a lot of okra and green beans that may wind up
I have sweet potatoes that I need to use or cook and freeze.
I use steamed sweet potatoes with a little butter and cinnamon for a warm winter dessert.
Occasionally I use them in soups and chili.
I also have lentils I need to use so sometime in the next few days, I will be making Sweet Potato, Carrot, Apple and Red Lentil Soup. I usually double the chili powder and cumin and use smoked paprika. Also, I use Better than Bouillon Chicken in 4 cups water instead of vegetable broth.
Sweet Potato, Carrot, Apple, and Red Lentil Soup Recipe (allrecipes.com)
I just stopped by to see if there were any leftovers.
If anyone is interested in Native American (Ojibwe) dishes from the midwest and Canada there is a cookbook by Heid E. Erdrich, professor, author, business owner, Lectures on AI art, language and literature and a chef, she is the sister of Louise Erdrich, Pulitzer Prize winner and author of numerous books, having sold millions of books worldwide.
Heid has authored this book, ''Original Local'' Indigenous foods, stories, and recipes from the Upper Midwest.
All recipes use natural and local foods of course the base food for most of the recipes is ''wild rice'' or manoomin to us. Wild Rice is part of us and much of our lives revolve around it, it is not the stuff you buy in a store. It grows wild in rivers and lakes and is hand-harvested and prepared, it is black and very hard until it is cooked then the magic comes out in it.
I harvested manoomin for many years as a kid, it is harvested only towards the end of August each year. If I had a dollar for every pound of manoomin I harvested I'd be a rich man today.
If anyone wants I'll post a few recipes from the book here. Just let me know.
Real hand-harvested manoomin can be purchased from the Ojibwe Bands in MN via the internet, just google Ojibwe wild rice MN for sale. You get the Red Lake band website and the White Earth Band website. It's not inexpensive but it is well worth the price.