Dear, dear readers.... It's September. Second half. The eve of the autumnal equinox, even. And this post? It's from July. Ahem.
Sooooo....Because of this, and because our September KTC event (wine tasting with Frank and Damian, w00t!) is TOMORROW, I decided to get a proverbial move on to get this post out the proverbial door!
Instead of our normal format, I'll use either single D-word descriptions or haikus. Ready? Here we go...
Dishes!
Most delicious and fatty
Yum for my tum, yo.
Life outside their colander
Prettier when cooked.
Cooling quinoa waits
Pallidly, expectantlyReady for grilled cheese
Uneasy partnership launch
Crunch! But I'm toothless
Ricky stirs and stirs
Smiling for the camera
Shrimp sauce on the way
Summertime table is set
We enjoy it so!
Duplicated.
Ea
A few more photos
But no creative juice left
Need more haiku lines
White Gazpacho (couldn't find a link)
2.5 lbs cucumbers, peeled, halved lengthwise & seeded, divided
2.5 C chicken broth, divided
1.5 C plain nonfat yogurt
1/4 C white wine vinegar
2 large cloves garlic, peeled and finely minced (not pressed)
Freshly ground pepper (white is best) to taste
1 or more dashes hot pepper sauce, to taste
1 C finely diced tomatoes
1/2 C chopped scallions
Dice 2/3 of the cucumbers and coarsely process them in a food processor with 1 cup of broth. Transfer mixture to a bowl and stir in the remaining broth, yogurt, vinegar, garlic, pepper, and pepper sauce.
Finely chop the remaining 1/3 of the cucumbers, and add them to the soup along with the tomatoes and scallions. Chill the soup thoroughly before serving.
Posts
No comments:
Post a Comment