Do YOU know this television programme Dear Reader? It is addictive stuff to watch.. well, WE are addicted to it as it is all about food.. aka YumYum in OUR house.
Today on OUR work surface was a large chunk of lovely home grown tangerine coloured squash, a few small potatoes, an onion, a head of garlic, a ginger root, two small heads of pak choi, three oyster mushrooms, a leek, a packet of Freekeh (I love this) and another packet of rice vermicelli.
From the beginning of November until the end of March there is always a stock pot on the stove, the contents change, sometimes it will be a meat stock.. beef or chicken.. or fish or sometimes just a vegetable one with a lot of root vegetables which always includes, of course, OUR most beloved Hamburg Parsley root.
But today's stock was fish.. three very large and
mighty fierce looking Salmon heads, together with herbs and spices, had hubbled and bubbled and made the most eddibubble of deliciousness..
Into a large pan went two litres of this stock, added to this were the chopped fore mentioned vegetables, a cup of Freekeh and the same of rice vermicelli.
This was allowed to boil gently until the potato and the squash were tender.. the seasoning was adjusted and I was settled onto MY favourite eating perch..
SHE scooped out a dollop of the vegetables with a small sieve and placed them onto MY board.. the smell was delicious.. but never mind about the smell.. oh, but all was well in MY life.. for there, nestling underneath a fat chunk of squash, was the
Freekeh..
If YOU don't know this most delicious of things.. it is wild, smoked wheat.. go to a Middle Eastern food market / shop and ask them for it, it can be used in many different ways.. but today, for lunch, WE had in a thick soup..
Yes.. Soupa-la-doupa was HER creation today.
GeeGee Parrot.
November 19th, 2013.
Today on OUR work surface was a large chunk of lovely home grown tangerine coloured squash, a few small potatoes, an onion, a head of garlic, a ginger root, two small heads of pak choi, three oyster mushrooms, a leek, a packet of Freekeh (I love this) and another packet of rice vermicelli.
From the beginning of November until the end of March there is always a stock pot on the stove, the contents change, sometimes it will be a meat stock.. beef or chicken.. or fish or sometimes just a vegetable one with a lot of root vegetables which always includes, of course, OUR most beloved Hamburg Parsley root.
But today's stock was fish.. three very large and
mighty fierce looking Salmon heads, together with herbs and spices, had hubbled and bubbled and made the most eddibubble of deliciousness..
Into a large pan went two litres of this stock, added to this were the chopped fore mentioned vegetables, a cup of Freekeh and the same of rice vermicelli.
This was allowed to boil gently until the potato and the squash were tender.. the seasoning was adjusted and I was settled onto MY favourite eating perch..
SHE scooped out a dollop of the vegetables with a small sieve and placed them onto MY board.. the smell was delicious.. but never mind about the smell.. oh, but all was well in MY life.. for there, nestling underneath a fat chunk of squash, was the
Freekeh..
If YOU don't know this most delicious of things.. it is wild, smoked wheat.. go to a Middle Eastern food market / shop and ask them for it, it can be used in many different ways.. but today, for lunch, WE had in a thick soup..
Yes.. Soupa-la-doupa was HER creation today.
GeeGee Parrot.
November 19th, 2013.
Okay, GeeGee, this looks to be pretty exotic, but I'm going to try it. It's wintertime in Texas and all we want in this household are soups. I'm always wondering what to do with squash which I love, but which ol' French JJ abhors. You see, I have to camouflage it. I think I would have to go to the Indian Store for the Freekeh. Oh well, an OUTING into the winter atmosphere!
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