What's for Dinner, Thurs., May 4, 2017

[NJCher]

I'm making a big pot of vegetable soup using chicken broth as the base. It will have baby zucchini, purple and orange carrots, fresh leeks from my garden, celery, and fennel. I'll add tomatoes, too, and if I go to the store, kale leaves.

What will make this soup a little different is the fact that I will offer a choice of the kinds of protein to go in it. First, there is very thinly sliced roast beef. Or, if preferred, shredded pork roast. Or chicken.

In addition, I have so many herbs that I'm going to make pistou: a couple types. One with thyme, and another with sage. The sage pistou will go great with the addition of pork to the soup.

Should be de-lish.

It's kinda' cool here, so soup will be a welcome evening meal.

Dessert: creme brulee (made from a mix), but I'm going to use my propane burner to crystallize the top. I've never done this; hope I don't set the place on fire. Maybe there's a video at youtube.


Cher

[irisblue]

1. Cool & rainy here today. Spanish style lentil soup garlic naan and hot tea.

[Liberal Jesus Freak]

2. Cool and damp here also...

...so I made beef stew braised in a very hoppy Extra IPA. Sounds like we're all getting our last taste of winter in

[livetohike]

3. Leftover bean soup, cornbread, veggies and ranch dip.

Dismal, cold and rainy here in Western PA .

[Snarkoleptic]

4. Trader Joe's vegetarian Italian Sausage

w/ chopped onions, tomato, giardinera.
Pierogi

[PoindexterOglethorpe]

5. Made ham and bean soup today.

Still using up the ham from last week or whenever it was.

Whole grain baguette from Sprout's.

And finishing off the Waldorf Salad from a few days ago.

[locks]

6. Hope youe propane burner worked

There's nothing quite like New Orleans creme brulee but it needs to be made from scratch. Well worth the time and risk!