I made cannellini and chard soup. It's supposed to be kale, but I like chard. You can make it creamy by, once it's boiled, ladling out half, then using the stick blender to blend what's in the pan, then adding the unblended part back in.
I also used up the last of the celery, waiting in the freezer for a destination.
Really good. Note to self: next time, chiffonade the chard, for easier eating. Long ribbons of chard are a bit unwieldy.
Jigsaw puzzle in progress
Online with friends for Thanksgiving afternoon, the others following some football game or other, me chatting with others about nonfootball things!
Such as indigenous people and acknowledging them on Thanksgiving Day more than ever, because this history has been so wrongly taught in school.
I think I encouraged some visibility for the Yurok people, whose elders are usually food insecure, and whose kids the dolls are for.
Then a bit of supper, cheese roast potatoes, pre nuked spud, diced
The dish needs to be glass, buttered, cover base with grated fresh Parmesan mixed with umami mix, press in potatoes, 400+ oven for about 30 mins, leave in dish 5 minutes to let the cheese crisp up, separate the potatoes, crunchy and lovely. I fry an egg to go with.
Happy day, everyone. Blogger is having issues; published this post incomplete, instead of as scheduled for Friday, oh well. Sorry to the puzzled people who responded then probably wondered where the rest of it was.
Here's where we're supposed to end
