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Sunday, June 25, 2006 

The Black Hole of Crafting

I Believe Anne. Maybe it is a summer thing. I haven't picked up the needles in ages.

But I have been cooking. One of the nice aspects of San Francisco is that it doesn't become too hot over the summer, so cooking over an oven (and eating the resulting hot foods) never really seems unattractive. Last weekend we made a soup from


I can't say enough abut how much I love this book. It comes only second to The Fannie Farmer Cookbook. I'd love to buy his his other books

Anyway, as an offering based on my lack of posting, I will provide you what is now our favorite soup recipe. But I truly suggest getting your hands on this book.

St. Patrick Irish Cheddar Soup

Ingredients

2 leeks
2 potatoes
4 carrots
4 tblsp butter
6 cups soup stock
1 minced garlic clove
1/4 tsp thyme powder
1/4 tsp sage powder
salt and pepper to taste
1 cup milk
5 ounces grated mild Irish cheddar

1. Clean, peel, and chop vegetables. Melt butter in a soup pot and saute them for about 3 minutes, stirring frequently.
2. Add the stock, garlic, herbs, and seasonings. Bring to a boil, then cover and simmer for thirty minutes.
3. Blend the soup and return it to the pot. Add milk and cheese, reheat, but do not allow to boil again.

We ate it with a lovely hunk of sourdough bread. If you don't have the advantage of living in San Francisco, you could always make your own sourdough, which leads me to my next item...

Catching Wild Yeast

I've never done it; I'm trying to do it. Any suggestions?

Right now I've got a one-to-one mixture of flour and water sitting in the kitchen. I;I've covered it with a wet cloth so it won't attract flies. The directions I read say to stir it twice a day. Will this work? If no, what should I alter? Anyone?

Mmmmmmm now that is my sort of soup....I will definitely try that.
As to the yeast, I didn't know you could catch wild yeast. I do know that yeast needs sugar to grow in, well something sweet I think. Let me know if you succeed, well I will look on here.

Hey do you think its ok to use ENGLISH Cheddar!!!!!....lol

Me again !!! try these:
http://home.howstuffworks.com/sourdough2.htm

or

www.cookfree.net/raising_agents.htm
which might better. good luck, sounds as though you are on the right track anyway.

Definitely the last one, and this one has pictures.....just sounds fascinating.

www.frugalvillage.com/sourdough.shtml

Wow, Anne, thanks for the research. When are you going to get a blog so I can see your recipes?

Technically, we used American Cheddar (all self-respecting New Englanders eat Vermont cheddar...even if they live in CA), but I think you would have to change the name of yours ;) Queen Elizabeth's English cheddar soup or something.

Okay, I just have to know... do you just hope that yeast will land on your boule and turn it into sourdough, or did you add some yeast in there already?

Coming to SF in August... maybe by then your knit-lethargy will have gone away?

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