Monthly Archives: February 2010

Tomato Bisque

I saved this as Soupruary’s final soup because this is the soup that took me beyond what comes in a can. I used to work next door to a little restaurant in downtown Cincinnati called Mullane’s Parkside Cafe. Not just … Continue reading

Posted in Recipes, Soupruary | Leave a comment

Split Pea

An email I got from my dad the other day: “Surely you wouldn’t finish the month without making your grandmother’s best soup–split pea, preferably with some kind of ham/hambone to flavor. There was a restaurant chain in California called Pea … Continue reading

Posted in Recipes, Soupruary | Tagged | Leave a comment

Week -3

Eighteen eggs. Nine are from my brother’s coop and nine from the coop at school. Still air incubator maintains one hundred degree temp and high humidity. 21 days to hatch. Originally: -3 Weeks  

Posted in Chickens | Tagged | Leave a comment

Brunswick Stew

When I moved to North Carolina a few years ago, I had it in mind to embrace some of the Southern traditions to help me call this home. You know, run moonshine, noodle for flatheads, freeze out yankees… the list … Continue reading

Posted in Recipes, Soupruary, Uncategorized | Tagged | Leave a comment

Cauliflower

I like cauliflower as much as the next guy. In its raw state, cauliflower is a fine vegetable. One well designed for delivering some sort of dip to my mouth. Flavor neutral in such situations and good at its job. … Continue reading

Posted in Recipes, Soupruary | Tagged | Leave a comment

Miso

If you should bump into me shopping at the Grand Asian Market and I don’t look confused and a little lost, I’m obviously not paying attention. The Grand Asian Market is exactly what it sounds like. Food with labels I … Continue reading

Posted in Recipes, Soupruary | Tagged | Leave a comment

Shrimp and Chorizo

Chorizo sausage originated in Catalonia and contains a wide mix of spices, most notably paprika. Popular the world around, Spain produces the weight equivalent of 10,800 adult male African elephants of chorizo every year. Boy, that is an odd choice … Continue reading

Posted in Recipes, Soupruary | Tagged | Leave a comment