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soupapalooza!

the stories
the kitchen
the market
the proof (party pics!)
the food porn
the recipes
the about
the drop me a line part
the resources
the full list
jewelry alchemy
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buttermilk waffles with blueberry compote: It's complicated in my relationship with Facebook

It’s complicated with Facebook and me.

On the one hand, I absolutely adore Facebook. I love that it allows me to stalk other people with such a peripatetic grace and ease. I love that I can peek into the not-so-secret nooks and crannies of other people’s often carefully curated versions of themselves. I love that Facebook is proof of Pavlov, that every time I see a little red number at the top of my status bar I'm reminded that I am NOT ALONE in my love of grumpy cat/ appreciation of an indie music video/ alignment of political belief, so much so that I salivate. Really. It’s kind of gross proof, but it’s proof nonetheless.

And then there’s this thing I do with Facebook, an automatic response, actually, to certain posts that I find offensive or dull-witted, that I like to call the digital eye roll. It's shameful but I love it. I’m almost certain I’m not alone in this, and though it’s not a very nice thing for me to talk about out loud, I’m totally subject to the basest of my instincts despite all my namastes and protestations to the contrary. Trust me, if I could sat nam my way out of being a bit of a bitch, I totally would, but alas, I cannot. 

Here’s what makes my eyes roll involuntarily: masters of the humble brag (YOU KNOW WHO YOU ARE), and posts that ask others to withhold judgement. Really, isn’t the whole point in posting something to be judged, so the little red number pops up in the status bar and we salivate? Isn’t that what we’re asking for when we post vacation/ baby/ cat pictures/ political rants/ links to our annoying blog that we want you to read and participate in, a judgement? Facebook is 100% about this-- we are begging people for a reaction, and we don't get to ask for only a positive one. You don’t get approval without disapproval in the same way you can’t expect to be all things to all people. It’s simply an unnatural impossibility. 

I actually find the judgement of it all kind of refreshing in this regard.

Read more …
PostedApril 15, 2013
Authormelissa mcclure
Categoriesbreakfast, desserts & sweet treats, vegetarian, dessert
Tagsbad blogger, breakfast-palooza!, breakfast for dinner, soupapalooza!, soup with a side of ennui, recipe, blueberry, blueberry compote, facebook narcissism, waffles, Facebook fail, it's complicated, let it go already
7 CommentsPost a comment

vegetable broth: you’ve gotta start somewhere

So basically I’m like the worst blogger ever. Or maybe just the laziest, take your pick. And I mean that’s saying a lot. Sloths have more frequently updated blogs than I do, and they take a week to cross the street to get to a tree.

I just checked this here little soup site for the first time since mid-May. It’s late July. There are already stacks of Halloween candy and Thanksgiving crap going up at my local CVS, so I’ve got a lot of time to make up for.  I won’t bore you with the details of this, my lost summer, but let’s just say I’m going to play the sympathy card and let you know that there has been a big, bad sickness in my immediate family that kind of knocked me out like that dude on the Bachelorette during that insane trip to Thailand this season. I didn’t wind up on a Thai stretcher or get sent home after my “hometown visit” (poor dude), but I did do quite a bit of wallowing and moaning and I kind of let myself watch a lot of bad TV. So I’m sorry. I’m back.

Because I lost so much time and I am no longer able to battle my ADD (forget about any salient stories people), here are some pictures of deliciousness from this summer so far...

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PostedJuly 20, 2011
Authormelissa mcclure
Categoriesvegan, stocks and broths, vegetarian, soup
Tagsquick pics!, recipe, Cook's Illustrated, bad blogger, soupapalooza!, broths and/or stocks, summer!, soup, America's Test Kitchen
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purée of carrot with toasted almonds: beets and cabrales and dried cherries... oh my!

Alright, I am a bad girl.

I put off writing this post for so long that the leftovers had time to actually spoil. So in the interest of cutting one’s losses (as I seem to have done on three separate occasions this week, personally speaking) I’m going to post some pictures from Sunday’s event and the recipe for the soup and then move on to THIS week’s soupapolooza!

And let me just say that the rest of the menu (wild arugula salad with roasted beets, cabrales, toasted walnuts and dried cherries, and for dessert: maple vanilla roasted pears with greek yogurt sorbetto) was pretty spectacular, too...

So here are the soup details, lazy and all:

 

Carrot with Toasted Almond Soup

Gourmet | November 2006

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Yield: Makes 4 (first course) servings

Active Time: 25 min

Total Time: 45 min

 

ingredients:

1 cup sliced shallots (about 4 large)

1 Turkish or 1/2 California bay leaf

1/4 teaspoon ground ginger

Rounded 3/4 teaspoon curry powder

1 teaspoon chopped fresh thyme

1/2 stick (1/4 cup) unsalted butter

1 small boiling potato (3 oz)

1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

1 cup apple cider (preferably unfiltered)

1 1/4 cups water

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup sliced almonds, toasted

 

preparation:

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes.

Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Cooks' notes:

•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.

•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

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I definitely added more curry (in fact, I easily doubled it) and put in less cider than called for-- and added cider vinegar. And as for potatoes, I used several fingerlings in place of a boiling potato to great result.

Soup on!!

PostedJune 22, 2010
Authormelissa mcclure
Categoriesvegetarian, soup
Tagsbad blogger, recipe, almonds, carrot, soupapalooza!, nutty, purée power, vegetarian, soup, curry
1 CommentPost a comment
 
 
goldsmith, sometime costume designer and badass cat owner. 

goldsmith, sometime costume designer and badass cat owner. 

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Why? Because soup is cheap, delicious and easy. Kind of like me.

a weekly attempt to eat well and to savor life. or to see how much food I can get on my clothes.

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