shameful and other secrets

annual halloween performance of christian asplund's fall of the house of usher

1) my secret writing place--i found a new spot and no one knows where it is.

don't try to read what's in my notebook.  it's a secret.

2) moses' secret crazy carrot coconut soup & popovers.  if i have the wherewithal, i'll make it for halloween tomorrow night.

digging cheesy new country such as lady antebellum

3) i've been listening to the eagle, 101.5, salt lake city's new country station.

and early zeroes alicia

4) i'm obsessed with mariah carey's butterfly, alicia keys butterflyz, and dolly parton's love is like a butterfly.  what can i say.

questionable television programming

5) i watched every episode of californication in a week's time.

moses and i created this soup last summer.  

Crazy Coconut Carrot Soup

1 ½ T. coconut oil

1 ½ T. vegetable oil

1 ½ c. diced yellow onion

3 large minced garlic cloves

¾ cup diced celery

¼ cup washed and finely chopped cilantro stems

2 ½ t. kosher salt

1 t. ground cumin

1 t. garlic powder

¼ t. garlic chili oil

2 cups cubed  and peeled potato

2 cups cubed and peeled sweet potato

2 lbs. peeled and chopped carrots

6-8 c. water

1 32 oz. can diced tomatoes (including juice)

1 16 oz. can coconut milk

cilantro leaves for garnish

1)   In a large kettle, heat oil to medium and sauté onion, garlic, celery, and cilantro stems.  Saute gently for a few minutes until transluscent. 

2)   Add salt, garlic powder, cumin, and chili oil and cook for a few more minutes. 

3)   Add potatoes, sweet potatoes, carrots, water, and tomatoes and bring to a boil.  Reduce heat to medium low and simmer for about 40 minutes, or until all the vegetables are so tender that they fall apart when forked.

4)   Add coconut milk and blend with an immersion blender, or in batches in a regular blender or food processor. 

5)   Adjust salt to taste if necessary, and heat the soup for a few minutes on low.  Before serving, garnish bowls of soup with cilantro leaves.

6)   Serve with Cheddar Cheesy popovers on the side—delicious for dipping in the soup.

Cheddar-Cheesy Popovers

(makes 12 medium sized popovers)

5 medium eggs

1 c. 2% milk

½ c. half & half

1 ½ c. flour

1 ½ t. kosher salt

1 c. of your favorite cheddar, grated

cooking spray

1)   Pre-heat oven to 450 degrees.  Spray a cupcake tin with cooking spray.

2)   Beat eggs in medium mixing bowl.  Add milk and half & half.  Stir in salt, grated cheddar, and finally, flower.  Mix briskly with a wire whisk.  It’s okay if a few lumps remain in the batter—kind of like pancakes, if you over mix these, they will be tough.

3)   Fill cupcake tins 2/3 of the way with batter.

4)   Bake on 450 for 20 minutes. 

5)   Reduce heat to 375 degrees and bake for 12 minutes, then check on the popovers every two minutes until they are brown, dry, and crispy.

6)   Immediately remove from the cupcake tins so they don’t get soggy, and serve right after baking with your Crazy Coconut Carrot soup.