Text 14802, 94 rader
Skriven 2014-07-13 13:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: kaboom 661
==================
 RH> No surprise there. Maybe you need to rent a PO box somewhere for
 RH> things like that.

That's been thought of, sometimes favorably, but not enough so
I've gone out and done that. Some of the things sent to me won't
go to a box - the communications from the probate department
for example, and  anyhow there's no post office within an
hour of here (by public trans). I'm not certain I want to deal
with a month's worth of mail without a car.
 
 RH> We're watching our pennies a bit closer now as the only income is
 RH> Steve's retirement and disability. Still able to make bills but don't
 RH> want to blow all our money.

See, I figure on blowing most of it before I die. If I have
just enough to make debts (most of them not legally enforceable
against an estate anyway, but I don't particularly care to
cheat even the bank) when I peg out, that'll be perfect.

 ML> encountered such things there. I'm not going again until June, when
 ML> Lilli and I will be visiting friends in Nuremberg, but I'll make an
 ML> effort to seek them out then. I'm willing to bet, though, that any
 ML> fried batter or dough product there won't look like funnel cakes
 ML> (or churros).
 RH> So, how was it?

I meant June '15!

 ML> An amusing dog, she is. She's not long for this world, I'm afraid.
 RH> Nobody/nothing lasts forever (except marischino cherries). My dad is
 RH> basically in hospice at home care.

I hope that he's at least comfortable.

Basic Vegetable Stock
cat: Singapore, ingredient
yield: 7 L

3 celery stalks, diced roughly
2 carrots, diced roughly
3 lg onions, diced roughly
4 shallots, sliced 
8 cloves of garlic, smashed
1 leek, sliced to 1" lengths
3 c shitake mushrooms, quartered
- (approximately 25 small)
1 parsnip, diced roughly
3 sprigs fresh thyme
3 bay leaves
3 Tb olive oil

1) Fry garlic till fragrant in 3 Tb olive oil.

2) Add shallots, which has an intensely oniony
flavour, and fry till fragrant.

3) Add onions and fry till fragrant.

4) Add leek, which also has a fresh oniony
flavour, and fry till wilted.

5) Add carrots and fry for 2 min.

6) Add parsnip, which belongs to the carrot
family, and fry for 2 min.

7) Add celery and fry for 1 min.

8) Add shitake and fry for 1 min. You can swop
this out for oyster, cremini, porcini, or any
of the stronger tasting mushrooms.

9) Transfer to stockpot, and add 7 - 8 L water.

10) Add bay leaves and thyme, and bring to a
roaring boil before lowering the fire to a simmer
for at least 4 hr.

11) Because there aren't any bones, there will
unlikely be any scum that you need to skim off.
Strain before use. The resultant liquid should
colour a rich caramel.

13)  For use up to a week later, store in fridge,
in containers of varying volumes.  This way, you
can just use the amount you need, without
touching the rest of the stock. For use up to a
month, store in freezer.

thehungrybunnie.blogspot.sg

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