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soup pancakes

I was thinking about how to describe the soup I'd made.  It's pureed, thick...but not too thick...about the consistency of pancake batter.
Hm.
So yes, for dinner I made pancakes using the soup (2 C flour, 4 t baking powder, 2 t baking soda, 2 eggs, 3 T melted butter, 1.5 C soup, and enough almond milk to get the right consistency (at least a cup)).  Results were pretty good:  tender, sufficiently fluffy, sufficiently crisp on outside.  Nice golden color from the soup.

The soup is carrots and cauliflower, simmered and pureed, add cooked squash, unsalted chicken stock, cubed tofu, puree again, add...um...ground celery seed, ginger (fresh and dried), garam masala, a little allspice, galangal, turmeric, the last of the saffron, and Hungarian half-sharp paprika for bite.  I think that's it.  Puree some more so it's good and smooth.  The soup that drinks like a meal.

The other main accomplisment this weekend was sleep.  I did get a few small tasks done.  Might take Tuesday off to do more yardwork.  Depends on what the Wednesday meeting is.  I thought it was the one where I'd be super-busy preparing yet again...but it reads like they delayed that by a week (or more).  I hope so - a week when I'm not completely scrambling would be a nice change.
Friending welcome, but lurking is fine too.

Constructive criticism is also welcome - whatever it is, trust me, I've heard worse.

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