So, this morning, according to the TV weather and traffic people, we were getting freezing rain when I left for work. Not sure why (maybe temps in Redford and Livonia were just high enough), but, although I did encounter some light rain, I didn't get any icing.
BTW, when I started to make my split pea and ham soup on Saturday, I first consulted the Captain's recipe section in this Blog (Hey, I wrote it so it should be great, right?). For some reason (and I'm really not sure why) the recipe was incomplete and didn't give you all the ingredients, the simmering times or the puree methods, etc. So, I sincerely apologize to anybody who had ever tried to use it before and I redid it correctly (it must have been when I first started writing out recipes or maybe something got cut out when we switched websites). The Webmaster has promised to post it, time permitting. I would urge you to try it, if you like split pea with ham soup. I am still awaiting my Mother's confirmation, (and you could call her and ask, if you doubt me) but I think it's damn good!
It was supposed to rain after noon. However, a look at the radar showed that batch of storms went north of us. They are still talking rain and thunderstorms tonight. But, when I left for home, all we had going on was fog. No big deal for my short trip, though.
When I got home I pulled out a pound of hamburger from the freezer (I wish now I'd one this yesterday) and stuck it in some cold water to thaw. I want to try a low-carb recipe Amy sent me. She claims it tastes like a White Castle "slider." Low-carb is kinda important to me, not necessarily for weight loss (though, Lord knows, I could use it, lol!) but carbs are truly the enemy of diabetics!
Explanation for my Mom: White Castle hamburgers are the opposite of today's big "Quarter-Pounder" burgers. They are very little (18 burgers to a pound) on buns about the size of a dinner roll or biscuit and they are "steamed-grilled" instead of "fried" or "flame-broiled." A little onion and a slice of pickle and that's it. But they are cheap and a favorite of folks who've well, let say, have had a late night, drinking or (especially, at least in my day) smoking. Their nickname is "sliders" as they seem to, well, "slide" through your digestive tract, if you know what I mean... which is obvious the next morning... (please don't ask me to explain that, okay?)
While that (hopefully) thaws, I went into the living room and read my book. I bookmarked my page at 6:30 and went in to watch a rerun of Family Guy. Jake and Carla turned me on to this cartoon show when they lived here and it's so, irreverent, lewd, crude, whatever, that it's absolutely hilarious (for a crude, lewd, irreverent person like me, lol)!
So, here's how I made Amy's dish: Once it thawed, I browned the pound of hamburger and right away I ran into a problem. I couldn't find my onion soup mix! I know I had some, but the only thing I can think of it passed the expiration date and I pitched it. But, by now I was committed to this dish, so I improvised with some garlic powder and one-half of a yellow onion, finely diced.
Next I put the meat in a greased pie pan, stirring in four ounces of shredded cheddar cheese and then topped it with four more ounces of the cheese. Then, I whisked together 2 two eggs, � cup of mayonnaise, � cup of heavy cream, salt and pepper. I poured that evenly over the meat. I baked it at 350 degrees F. for 35 minutes, and then let it rest for 10 minutes. I topped it with a little mustard and slices of dill pickles.
Outcome? Well, I can't really judge, not using the correct ingredient, but, while it didn't remind me of a White Castle (though I must admit it's probably been 30 years since I ate one) it did taste remarkably like a cheese burger, minus the bun. Not bad at all!
I got a phone call at 8:30 PM from the company that monitors the temperature in our main server room at Building 50 that an alarm had been triggered. I am first on the list as I live so close. So, I spent some time calling Facilities guys and Network guys back into to work. It turned out it was not the server room, per se, but the adjacent room that houses the big UPS's. By 9:30 PM, they had a temporary fix in place, so I emailed my boss and his boss a final incident report (the last of three) and went back to my book.
I started nodding off around 10:30, so I gave up reading and went to sleep.
If you had made this recipe using the Lipton Onion soup mix it would've tasted a whole lot better. I liked this as did big Carl and little Carl didn't like it and said it tasted like "meatloaf" Anyways glad Grandma is back home too but they need to fix the phone so that it is louder since I kept repeating Hello Hello and she finally hung up on me!!! I had to call her back and ask her not to hang up on me. Hope all is well. BTW I need to make something that uses fresh parsley since I got too much from the Potato soup. If you like chicken and pineapple over rice I have a killer recipe for that too.
ReplyDeleteLike I said, I was sure I had a box of the Lipton's onion soup mix or I wouldn't have even started to make this. But, it really did taste good, anyway. Tell little Carl it did not taste like meatloaf AT ALL! Of course, I make bacon wrapped meatloaf (you can check it out in my Recipies section) that is to die for!
ReplyDeleteI did call Grandma tonight and found the same problem. She couldn't hear half the stuff I said unless I shouted. I'll mention it to Uncle Carl (who installed the speaker phone for her).
Hmmm... I use fresh parsley in just about everything. How are you storing it? If you wash it off and let it drip-dry when you buy it, then wrap it in a couple of paper towels and put it in a big plastic Ziplock baggie, it should keep in the fridge up to two weeks. Chicken and parsley seem to go together, btw. Especially chicken noodle soup.
Of course, you could always go middle-eastern and make tabbouleh, but I don't like that stuff!