it's been a while since i've written on here.. i had big plans to write about everything i ate while i was away for spring break but unfortunately those plans fell short. we did have a really nice time visiting pat's family in connecticut and my family in north carolina. we went up to asheville one day and ate at a really wonderful vegetarian restaurant that i've been to before. if you're ever in the area, i highly recommend it. otherwise, we had a great time at allison's beautiful wedding and now we're back.
so the other day, tyler and i were having a little discussion about whether or not soup is appropriate after the first day of spring. i say, there are so many beautiful, delicate springtime vegetables that make delightfully light soups, either for a main dish, or not. also, if your worry is more about temperature.. well, at least here, in the northeast united states, spring is usually chilly and rainy, with some pretty days sprinkled throughout. a couple summers ago, i don't think it even got warm until july.
anyway, we were both pretty set on our individual arguments, so i googled spring soups just to spite him, and i found this recipe that i decided to make last night. i changed it a little (added a potato, some garlic, left out the astragalus, and used leeks instead of shallots because i'm really into them right now), and i always forget how quick and easy soup is to make!
in fact, i think the worst part of making soup (at least in my case) is whenever you taste it as you're cooking.. you burn your mouth. maybe i should just be a little more patient. in the end, it was really good, and definitely appropriate for the drizzly spring evening.. i added some more chopped ginger, toasted cashews, and cheddar cheese to the bowls.
jen and pat came over to enjoy the feast. tyler and devon missed out because they wanted to be fancy and go out for brooklyn restaurant week. boo.
i even tried my hand at baking again (i don't know what's getting in to me..) with some buttermilk biscuits! they came out alright, i think they could have been more buttery and a lot lighter. then again, tyler's really into dense baked goods, so i don't know..
2 comments:
Hey , I make a mean buttermilk buscuit.....lets share some info. and you'll be making them so light folks will come back for more again and again....bethany
i would love that! the recipe i used was 2 cups flour, tbsp sugar, tbsp cornstarch, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 cup butter and 3/4 cup buttermilk. i wonder if i kneaded the dough too much, can that make it tougher?
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