Cooking!

[kellan_the_tabby]

Tonight I'm making montuos's Tomato Bread Soup, which I haven't had in ages and which I'd nearly lost the recipe to -- it's safely printed out, now.

This time I have Italian sausage, mild stuff, so I've got that right, but it's ground not links -- easier to deal with, I figure,and the taste if not texture should be the same. We shall see.

Last week I made her potato soup, which I cannot find the link for (help?), so I'm glad I did write that one down. I messed with it some -- started out with a turnip, chopped pretty fine and sauteed for a while in butter, before I added the onion and garlic; I also tossed in a bunch of paprika at about this point. I don't think I did anything else very differently though I can't be sure. It was awfully, awfully good and made happy work-lunch-leftovers for a while, too.

Also last week was my first solo attempt at Swedish meatballs. Despite the addition of a couple of eggs to the meatball recipe the meatballs fell apart anyway but tasted absolutely delicious as usual. I have since heard that the recipe I have calls for cooking the meatballs too long, so I'll try it again sometime and put them in later; we'll see.

In other news, the new place is shaping up great, and I'm going into business. Well, kinda small scale, but.

Also, there's a cat in the laundry.

Comments

[montuos]

Oh, yeah — onions too big — that'll do it every time! I have problems with that with meatloaf, for God's sake! Fortunately, there's a trick to get around that: if you don't have the patience to mince them fine enough (like right down to nothing, to be honest, for small things like meatballs), you can use a grater on 'em instead of chopping.