Thursday, January 2, 2014

I want chickens. And French onion soup.



One thing I have struggled with when keeping a blog, is actually keeping it. I think this is the 5th or 6th blog I’ve attempted, mostly because I am too busy avoiding my life to sit down and write about it. I’m hoping that being in a better place (on SO many levels) will help with this issue.

I finished reading Almost Amish by Nancy Sleeth yesterday, and though it wasn’t quite what I thought it was going to be, it was certainly an inspiring book. I was looking for something that discussed a little more in depth the ways of living simply, a sort of how-to guide I supposed, and this was more a of a spiritual, “don’t they have a lovely way of living” kind of book. I really enjoyed, as a matter of fact I loved it, but it wasn’t what I was originally looking for.

I started reading The Feast Nearby by Robin Mather this morning, and so far am really enjoying this one too. Its seriously reinforcing my dream of wanting to raise chickens.

I really haven’t cooked much over the last few days, at least nothing special. I’ve been extremely tired, which of course is normal after I haven’t been eating right. The only thing noteworthy I’ve had to eat is the eggnog ice cream David’s dad made for us last night (but won’t share the recipe) and I found a roll of Butter Rum Lifesavers in the bottom of one my daughter’s presents when I was cleaning up the Christmas stuff this afternoon.

I think this weekend I’m going to attempt to make French Onion Soup again, this time taking pictures so there is something worth sharing. I was a little worried when I made it last weekend, because it seemed like maybe I was missing ingredients. All the “modern” recipes call for wine and herbs, and the recipe I had on hand really only called for onions and beef stock, and a small amount of butter, flour, and garlic. David (who wants to know why I insisted on calling him D, as if he didn’t have a full name) thought it took too long to make and kept telling me to turn the heat up so the onions would brown faster, but I think the end result was pretty outstanding.

No comments:

Post a Comment