Il est fini
Finally the gas problem has been fixed, thanks to my Sweetie. Man he is something special. Hot water, so now I can make soup for this evening.
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Tell ya what two solid days with no hot water is NOT fun. We had enough heat in periods of time to run in and out of a shower, so I was not totally stinky.
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Yesterday was not all that cold, and I got my hair trimmed, PLUS a pedicure…ahhhhhhhhhh my tootsies are as smooth as a baby’s bottom. ;)
No nail polish though ~ that is for sandal weather. We are getting ready for SOME kind of weather this weekend.
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Saturday: Snow Showers, High: 31 F, Low: 10 F
Sunday: Partly Cloudy, High: 13 F, Low: 9 F
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Then other accounts say 6 degrees, Bottom line COLD!
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BRRRRRRRRRRRRRRRRRRR
I have already stocked the bird feeders and now I need to clean the fireplace of ashes. Then make the soup, then off to see a movie. Yes I invited Sweetie [he accepted, tee hee] to meet me at the Mall. Dinner will have already been prepared so when we get home I can amazingly plate it all in minutes. ;)
I even have appetizers ready for him to munch on while I reheat the soup and the rest of the meal. ;) The best part, aside from my Sweetie is I can play with my Mandolin Slicer… I am a cut up ya know!
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How to Use a Mandolin Slicer
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William Shakespeare, in the opening of his great comedic work, "Twelfth Night", declared, "If music be the food of love, play on!"
Classic French Onion Soup
Always serve this marvelous French country dish as a meal, lunch or dinner, with lots of salad and crusty French bread--hot to 8-12 people.
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· 1 stick butter (8 Tablespoons) **I use the butter WITHOUT Salt*** Therefore I can control the amount, since there is salt in cheese most times anyway.
· 8 cups onions, thinly sliced
· 3 Tablespoons flour
· 3 quarts beef stock
· 1 Tablespoon salt
· 1 teaspoon pepper
· 1 cup brandy ***sometimes I use Sherry instead***
· 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
· grated Gruyere cheese
· grated Parmesan cheese
· French bread
· olive oil
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Melt the butter in a Dutch oven and add the onions, stirring constantly.
Cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir,
then add 2 cups of beef stock and stir until the mixture is thickened.
Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy.
Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve,
ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese.
Top each with a piece of the toasted bread, which has been drizzled with olive oil.
Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
c'est complet