Thanks for the explanation!
Natter 77: I miss my friends. I miss my enemies. I miss the people I talked to every day.
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
When do parents start understanding that "I didn't want to worry you" is not the way to deal with medical emergencies?
Yeah, that does seem to be a tough one to make happen. For kids too. I'm sorry your dad didn't give you the opportunity to properly freak out on his behalf in real time. Good to hear he is okay.
::taking broccoli notes::
C'mon, Dad o'Jilli! You know better.
I made Emmett's favorite meal today - sort of a turkey and brandy variation on Coq Au Vin. (So, technically Coq d'Indre au Cognac et Cidre). It's so fucking good!
I made it soupier than usual (sometimes it's more like a pot roast with the meat falling off the bone) and the broth is fantastic. I use an onion broth with the brandy and apple cider. I'll serve it over butter noodles.
David, that sounds delicious.
I think Dad finally gets it, because I just called him to check, and when he said the triggering sentence of "I don't want to worry you", I explained (once again!) that I worry MORE if I find out after the fact, and I didn't control the tears of frustration as well as I might have. So I think he understands how upset it makes me.
David, that sounds delicious.
It's truly one of the best recipes I've created. The trick is finding the onion stock. Pacific Soups used to do one but they stopped. However, Better Than Boullion now does an onion stock, so...it's back on the menu.
That sounds really good. And I’m glad to hear about the better than boullion onion option, I have not seen that!
I hope he learns, Jilli
That sounds really good. And I’m glad to hear about the better than boullion onion option, I have not seen that!
One of my fancy markets had a bunch I'd never seen before - fish stock, lobster stock, mushroom stock, Italian Herb.
They might have been test marketing it, but I'm going to try to order some more onion stock online just to have some in supply.
Because while I can make onion stock it's effortful to roast and blenderize etc, and it won't be any better than what I can buy.
Here you go, minus-t, onion base: [link]
Lobster base: [link]
Chili base (haven't seen this one in the wild): [link]
Thanks!