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| 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.
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| 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.
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| digging cheesy new country such as lady antebellum |
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| and early zeroes alicia |
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| questionable television programming |
5) i watched every episode of californication in a week's time.
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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.
