"Word Games" #3

BLOGGERS
Bore sole sob leg log blogs loggers begs bogs gore sore lore ore slog glob bole rose rob gel
Next week's word will be: ALBINOS. Make your list up and I'll post mine Feb.28th Thursday. Doesn't get much more exciting than this, does it?

In Fairness, ha,ha

Thursday will have a new word but will also have the word for the following week so "all" my readers can have a few days to beat me at it.

"Whistle Britches"

"Hey, Whistle Britches, how about a refill?"
I'm in Grade 12 and my friend Sandy and I are working weekends at this restaurant- there were booths and tables and a coffee bar - don't remember how many seats but I was "it" as the waitress and Sandy was the "cook". Don't know if we got tips in those days - I don't think so.
When I think of it now, can't believe he left 2 teens to run his restaurant- it was in a gas station so a bit busy. I'd look up and see Sandy scurrying about in the kitchen. There was a square cut in the wall about 12" so we could pass orders and the prepared meals. All meals were prepared from scratch so we'd go in early to peel potatoes.

Anyway, one time a regular trucker came in and saw me roaring around and called me Whistle Britches. After that, I had a new name.

Genius at Work!

Well, I sure blew it with this food choice! I needed a quick supper so grabbed a "healthy" vegetarian lasagna. Read the label, you say? Is that a new idea? Too late - we've eaten it but how disappointing. Delicious, of course, all that fat makes things taste good. I was about to recycle the over wrap and read it- they call it "Nutritional Facts". a misnomer to be sure. Sorry, the print doesn't show well (or at all) but the calories are 420 for 1/8 of the 2 kg pak, cholesterol is 65mg, Fat34% and Sat/trans 68%. Came close to barfing right there. I should know better and dietitians are always saying"Read the label" - this won't happen again, my friends. I make my own vegetarian chili which is way,way less but rushing as usual.

And why the heck doesn't my post look like the preview pic!!?? Not my day, grrrrr.

MiHwa's and Mark's Wedding Invitation

The Invitation
I am the first to admit my photography "skills" are in a bad way! Just wanted to show you the wedding invitation and thank you card( green) that MiHwa and Mark used for their wedding. A classy couple.

"Easy Mushroom Consomme"

Mushroom Consomme

4 cups sliced fresh mushrooms
2 Tbsp vegetable oil
6 green onions, diagonally sliced
6 cups chicken stock
Salt and pepper

Clean mushrooms and chop coarsely. Set aside. In saucepan, heat oil over medium heat; cook the fresh mushrooms and half of the onions for about 5 minutes til liquid has evaporated.
Add stock - bring to a boil. Reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste. Strain through cheesecloth and a strainer.

(Soup can be cooled, covered and refrigerated for up to 3 days; reheat over medium heat.)
Sprinkle each serving with the remaining onions.

I made this consomme a few years ago and did make it ahead. The color is rather different but the flavor is delicious. When you go to reheat it, do not disturb the sediment - What I did is spoon the consomme out of the stock pot (with a soup ladle) and then heated it in a new pot - this resulted in a nice, clear broth. I served in small cups as didn't have any consomme bowls. Probably about 1/2 cup per person is about right.
This is the easy one I'll post the detailed one later-can't find it!!!

"Can Egg Really Do That?"

So one of our sons is a chef. I try to do well in the kitchen, Kraft Dinner and the like.
Anyway, made mushroom consomme for guests one time. I asked him for his hoity-toity recipe - some hints and ideas, please. Well, instead of the 6 lines from my magazine, I have a full 8 x 11 sheet (handwritten, yes) on Mushroom consomme. Gulp. I learned words like "raft". It really impressed me that he rattled off the recipe like I'd give mine for Shake and Bake chicken!
I was a bit intimidated when told to "stir slowly til the egg presses against the spoon". Can eggs really do that, Bri? It's late so I'll post both recipes when I'm awake.