Later On

A blog written for those whose interests more or less match mine.

Non-blog productivity

with 2 comments

Teeth clean, hair cut, lunch purchased (and eaten—Papa Chano’s Supreme Tongue burrito), kitty litter and some basic groceries purchased, litter changed, shiso crop irrigated, and soup a-cooking.

The soup is a bean soup. I soaked a pound of flageot beans overnight. I also put a smoked ham shank in a pot of water with a little bouquet garni bag containing peppercorns, whole cloves, and whole allspice, and left it covered overnight in 200º oven. This morning I put it uncovered in fridge, then on returning from the dentist skimmed off the solidified fat and removed the bones and meat. Chopped the meat and returned it to the stock and discarded the bones.

The flageot beans are cooking now (with three star anise for company), and to the big pot with the meat and stock I’ve added cooked kamut, cooked kernels of purple Peruvian corn, chopped kale, celery, carrots, onion, parsely, along with oregano and splashes of soy sauce and Worcestershire sauce. When the beans are done, they’ll go in also, along with a can of diced tomatoes, and then I’ll simmer the whole thing until the veggies are cooked.

Written by Leisureguy

25 September 2008 at 12:58 pm

Posted in Daily life

2 Responses

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  1. I have a flageot bean soup of my own on schedule for tomorrow (beans were cooked ages ago and are now waiting for me in the freezer). But mine will be quite different I suspect! … fennel, peppers, onion, celery, garlic, white wine, parsley…. your sounds nice too. I LOVE kale in soup. Sounds almost like a chili with the tomato and worcestershire. in fact, I bet some chilis would be lovely in there!


    25 September 2008 at 1:05 pm

  2. They would, but this batch is to be shared with The Wife, who requests: no peppers. BTW, not a lot of Worcestershire—like the soy sauce, just added for umami. And it looks like no tomatoes—no room in the pot. Fennel would have been good, and I may yet add some garlic.


    25 September 2008 at 1:09 pm

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