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It isn't USC. They lost to Stanford this year of course, but their last loss was to Stanford in October of last year. They have only lost 1 in their last 8 games.
My guess is Oklahoma.
My guess is Oklahoma.
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re: What to do with all of these homegrown tomatoes???
Posted by Ariel on 6/7/12 at 11:31 am to TIGERFANZZ
Last year I had so many tomatoes that I went looking for recipes. I found this one for tomato soup. I love it, and it's so fast to make. In fact, I often double it.
4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves (optional)
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux it is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt.
4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves (optional)
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux it is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt.
Sierra Nevada Pale Ale
Newcastle
Last fall I had Piton Beer in St. Lucia. It was really good, but maybe due to the surroundings?
Newcastle
Last fall I had Piton Beer in St. Lucia. It was really good, but maybe due to the surroundings?
re: Flashback to 2/19: pick your Final Four team (updated on P 5)
Posted by Ariel on 2/20/12 at 5:42 pm to Ghostfacedistiller
Missouri
Kentucky
Michigan State
Kansas
UNC
Florida
Kentucky
Michigan State
Kansas
UNC
Florida
re: Most Americans prefer their beef well done
Posted by Ariel on 2/16/12 at 2:20 am to Cold Cous Cous
I like my steak medium rare as do most people I know, but my hamburgers at least medium. I work with a lady who likes her hamburgers as rare as possible. Most restaurants refuse to serve her anything less than a medium, and one place had her sign a waiver for serving something slightly less than medium. That was probably 4 years ago. I doubt they'd even do it now, waiver or not.
re: Frozen dinners
Posted by Ariel on 2/16/12 at 2:11 am to Walt OReilly
quote:
Stouffers is the only frozen brand food I eat
I have to agree. I cook 95% of the time, but if I want a break I'll choose Stouffers Lasagna. I love Italian food and it's about as tasty as mine with a lot less hassle.
I just downloaded it a while ago and started looking thru the recipes. Can't wait to make some.
I like visiting wineries in Sonoma and Napa. I visited Chateau St Jean last fall and bought several of their wines. They are good. The winery is beautiful, but they do charge for tasting. That seems to be the case in most places now. Just curious since you live in L.A. if you ever go to Napa and Sonoma. I'll also go to the wineries north of Santa Barbara sometimes.
My most recent Cab was from Torciano (Tuscany). It was good, but I doubt I'll buy it again. Long story, but their customer service is terrible.
My most recent Cab was from Torciano (Tuscany). It was good, but I doubt I'll buy it again. Long story, but their customer service is terrible.
This really is a great idea. I'm looking forward to reading and trying some recipes. I love to cook and bake, so I will contribute some recipes. I thought of this one since I just made it. I found it last year when I had too many tomatoes in my garden. It is the best tomato soup recipe - just amazing.
4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
1 cup milk or heavy cream, depending on your preference
DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.
ETA: I just made another batch yesterday and left out the milk. I think it was even better.
4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
1 cup milk or heavy cream, depending on your preference
DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.
ETA: I just made another batch yesterday and left out the milk. I think it was even better.
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