Ladle me this, ladle me that

Dear Carolyne,

I was excited to hear that Wesley moved in with you, based on the lovely things you said about him the last time I saw you. I’m jealous and wish I was around to partake in the fun.

I don’t recall you ever bringing me homemade pasta back in Wash 6, which obviously means you don’t actually love me. ūüė¶

Kidding, kidding. By the way, I am still working through the red sauce you made me and impressing family and roommate alike.

My own time in the kitchen has been limited lately due to, like, life happening and stuff. I got into a minor car accident right before Halloween that resulted in a prescription for muscle relaxers. I wasn’t really hurt, thankfully, just really sore. My car also wasn’t hurt too badly, but the guy who hit me’s insurance company is paying for some body work.¬†

Also, I quit my job without notice, which is the most irresponsible thing I have ever done in my entire life. Luckily, I start a new one on the 27th.

So, with all this funemployment vacation time with which I find myself, I finally can get back to making things!

Yesterday I stripped a rotisserie chicken for the purposes of a) having chicken meat around to use, b) to have a chicken carcass (ew, I hate the word carcass) so I can make stock, and c) to make chicken wild rice soup. I had just had some really excellent chicken wild rice soup at Tilia that cited bourbon as one of its ingredients, so I was itching to make some for myself.

It turned out awesome, albeit pretty thick. I am having this problem lately where I cannot make a thin-brothed soup for the life of me. I made Drew some chicken noodle soup a week or two ago because he had a cold, and he told me it was good but so thick it was more like white chili (I’m sure all the cayenne and black pepper didn’t help in that respect). The thing is, I like my soups thick. I have this carrot ginger soup from Trader Joe’s in my fridge right now that tastes lovely, but the texture bums me out. It needs cream or chunks of butternut squash or something to punch it up. I hate to see a good soup wasted just because it doesn’t meet my texture demands.

Anyway, my wild rice soup is almost too thick to even be called soup, but I like it that way. Here is basically what I did:

6ish Tbsp olive oil

2 c. chopped celery and onion (I had this leftover stuffing starter from Trader Joe’s that was celery, onion, and some herbs that was ideal for this kind of thing)

1.5ish c. chopped carrot

3ish Tbsp flour (here is my whole problem, I am sure)

3ish tsp mustard powder

Lots of garlic powder, because all of my actual garlic had gone bad :/

1/3 c. bourbon

1 of those cardboard things of chicken stock, it’s like 4-6 cups or something

1 Tbsp poultry seasoning

2ish c. shredded rotisserie chicken

1/2 lb of uncooked wild rice (probably the other part of my problem)

1/3ish c. of half and half

salt and pepper to taste, of course

Pretty much you know the routine here. Saute up your veggies in the olive oil, then add the flour  + mustard powder, garlic, curry. Then the bourbon, then the stock, then the rice. Let it simmer while the rice cooks. Once the rice is cooked, add the chicken and let it heat through. Add the poultry seasoning. Lastly, add the cream and the salt + pepper. Oh, I am pretty sure I put a hit of cayenne in this too, because I always do and cayenne is good at bringing out the other flavors. Just a hit, though. Like, 1/4 tsp tops.

 

I am really happy with how it turned out. I mean, minorly irked at the thickness, but only for the sake of tradition. I like it thick *eyebrow waggle*.

 

Today I am going to make my mom’s pumpkin bar recipe. Did Mom ever send pumpkin bars with me to Wash 6? I feel like she probably did, but I can’t recall. Anyway, here is the exact e-mail she sent me with the recipe, and I appreciate the air of, “Eh, whatever,” that comes with it as well as all of my mom’s recipes.

 

this cookbook had the most stains so I think this is the one I use.

FROSTED PUMPKIN BARS

1 3/4 C. SUGAR                                     1/2 TSP CINNAMON
3 EGGS                                                 1 8 OZ PKG CRM CHEESE, SOFTENED
3/4 C. OIL                                               6 TBS BUTTER
1 CAN COOKED PUMPKIN                      4 C, POWDERED SUGAR
2 C. FLOUR                                            1 TSP VANILLA
3/4 TSP BAKING POWDER                     
3/4 TSP BAKING SODA

Combine first 8 ingredients together in order given. Pour into jellyroll pan.  Bake @ 350 for 20 to 25 minutes.  Mix cream cheese, butter, powered sugar & vanilla until spreading consistency.  Spread on top of cooled bars.  ENJOY!!

(I use more cinnamon and a pinch of what everelse I have, like pumpkin pie spice, cloves & or nutmeg.  Use what you like)  let me know how they turn out.

 

Ah, mom. I am looking forward to trekking back to Iowa next week to see her and the rest of the fam. Also the pets. I anticipate coming home covered in scratches and dog hair. What are your plans this year? I’m guessing you’re not coming back to the corn capital of the world. One of these years we need to be in the same place for Thanksgiving so we can do the dinner ourselves. Can you imagine? Everyone we invited would die from awesome.

 

Love and cinnamon,

Anne

 

 

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