I have a suggestion for our nations leaders. The next time you host a big, multinational superpower summit - maybe the next G7 meeting, or a UN event - forego the linen napkins, Contre Fillet of Beef aux Cêpes and Louis Martini Napa Cabernet Sauvignon. Instead, consider a roll of paper towel, a pile of bone-in sauced-up ribs and a pitcher of sweet tea.
Here's my theory. There is no better social equalizer than a succulent, sauce-heavy, grease-dripping-down-your-arms rack of ribs. Who could play one-upsmanship with a barbeque sauce gotee and a paper towel tucked under the collar that is so splattered with dripped goodness that you look like a shot-up mafia extra in a Brian DePalma movie?
Think what could be done for the good of humanity if our leaders could sit together as equals over beef ribs and just hammer out the problems! Better yet, if you want to be a real leader, meet on neutral ground. Let me suggest Famous Dave's. That way, the only one sitting around the garbage can lid who can claim superiority is the one who can ingest the most Devil's Spit.
Now THAT's how you get things done!
Tuesday, January 26, 2010
Saturday, January 02, 2010
Cheddar Cheese Soup
For about 12 years now, I've been making (semi) homemade cheese soup - a perfectly wonderful, rich, hot treat on a cold winter's evening. (And, trust me, it is cold out tonight. The temperature is around 2DC).
Each time I make my soup, I tweak it a little. Sometimes the recipe is elaborate, sometimes just simple. I've used vegetables from finely sliced carrots to rough chopped celery to diced red onion to sauteed mushrooms to broccoli. When I first started making cheese soup, I used to throw in fried bacon. Chopped chicken breast works well also.
Tonight, I kept it simple. Two cans cream of mushroom soup. 1 can of condensed milk (I prefer half-and-half, but, in a pinch...) Half a red onion, chopped, sauteed in sage butter. One bag frozen spinach leaves (thawed first, of course). Yellow mustard, Louisiana hot sauce, a loads of shredded sharp cheddar cheese. Oh... and one bottle of O'Doull's Amber.
Then I browned up some croutons for one top (sage butter and olive oil with Italian seasoning melted together, then torn pieces of leftover yeast rolls tossed in, coated and fried brown and just crisp).
It must have been a good batch. Austin ate all of his!
Next time, I may try to incorporate some goat cheese. That should give it a unique, sharp taste. I'll let you know how it goes.
Each time I make my soup, I tweak it a little. Sometimes the recipe is elaborate, sometimes just simple. I've used vegetables from finely sliced carrots to rough chopped celery to diced red onion to sauteed mushrooms to broccoli. When I first started making cheese soup, I used to throw in fried bacon. Chopped chicken breast works well also.
Tonight, I kept it simple. Two cans cream of mushroom soup. 1 can of condensed milk (I prefer half-and-half, but, in a pinch...) Half a red onion, chopped, sauteed in sage butter. One bag frozen spinach leaves (thawed first, of course). Yellow mustard, Louisiana hot sauce, a loads of shredded sharp cheddar cheese. Oh... and one bottle of O'Doull's Amber.
Then I browned up some croutons for one top (sage butter and olive oil with Italian seasoning melted together, then torn pieces of leftover yeast rolls tossed in, coated and fried brown and just crisp).
It must have been a good batch. Austin ate all of his!
Next time, I may try to incorporate some goat cheese. That should give it a unique, sharp taste. I'll let you know how it goes.
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