I sent this message to Glenn and Deb. Then I got to thinking, "Why should they be the only people to suffer" and I put it here.
Oh yes, this is about my third attempt at cooking so I assume that Myrna is up there somewhere laughing so hard that tears are streaming down her face.
I made soup today 2-17-14.docx
I made soup today. I sincerely wish I had a recorder so I could have given a blow by blow description of the procedure (screw-ups). I was too darn busy to make notes. The following is a summary.
First I got out the new cauldron I purchased, or whatever you call those things… 7 1/2” high and 9 1/2” diameter.*
I tossed in two 32oz containers of chicken broth. See, so far I am cooking like a pro.
Then I washed and cut up some vegies. I bought the vegies and turkey a little over a week ago.
...11oz What was left of a bunch of slightly limp celery, complete with tops
...1 fairly large potato, with slightly sagging skin, complete with skin and some baby eyes
...14oz slightly tired raw carrots
...2 (sorry, really only one---I forgot to put one in) zucchini of the same vintage as the other vegies.
...12oz (what was left over from Deb’s pasta lesson a couple weeks ago) brown rice spiral pasta
...1 tbs (notice how I used the real cooks abbreviation) Onion powder
...1 tbs (ditto) Garlic powder
...2 tbs (ditto again) margarine in bottom of skillet to heat the heck out of one pound (minus a couple slices I recooked and had with a meal a few days ago) deli, already cooked and sliced turkey (that does not sound very “pro” to me)
I took the rolled up wad of turkey from the deli and sliced it into sections length wise then I cross cut those into half-inch sections and put them into the skillet.
If it had been beef, I would have known when it was cooked enough. The darn turkey acted like a turkey and just laid there all white and naked. After a few minutes of stirring, the turkey finally began to change color a bit. I declared it done for this part of the operation and tossed it into the pot which had been boiling for a few minutes.
I stirred the pot every few minutes so the pot would not turn black on the bottom from neglect. I really did not want to have to scour the pot bottom.
When the solution turned from thin like water to the consistency of liquid in soup (not thin soup and not thick soup), I continued for five minutes and turned off the gas. At this point the vegies were al dentie (well that is kind’a like cooks talk) (how do you look up the spelling in a dictionary?) so that really convinced me that the whole mess was done.
It tastes pretty good. We will see what cooling and recooking does for it. It will probably need some salt.
It sure as heck smells good!!! It has turned on my salivating glands and tummy.
* It is smaller than Mom’s Lo Heat that she purchased before we were married. My guess is three-gallons.
Now, if I die of the purple epizutik you will know why.
Love Both of You,
ps I started to put this in the cooking section, however I thought they might pull my Family WW membership.