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Nov. 20th, 2002 04:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sublimatedangelAh Wednesday. Just about a week til Thanksgiving, sometimes I'm nervous and sometimes I'm not. I'm sure it will all be just fine to everyone else, so trying not to worry. Menu is finalized, I need to schedule cooking times and find out if my mom is coming early to help cook or not. House still needs more work but I'll probably be saying that til the day I die. I have confidence that it will be presentable. I think the kittens misbehaving is the only thing that people besides myself will notice, and there's just not much I can do about that.... at least they are cute enough to be forgiven :)
Need to start dinner pretty soon. Maybe I will have Nate start a fire and we can have a little hearth picnic with wine... that sounds nice. And I'm sure he could use some destressing.
Since the upcoming holiday seems to have programmed my mind to talk about nothing but food (and gardening, I always think about gardening), here is an unusual little recipe for rose petal soup. I like rose petals but Nate does not, so maybe I'll make it for sewing or something.
Clicky for the recipe.
Rose Petal Soup
A surprisingly refreshing and delicious cold soup.
Ingredients:
1 red or pink fragrant rose flower
1 pint cold water
8 ounces dry white wine
Pinch of powdered cinnamon
1 16 oz. can pitted sweet cherries, drained
2 ounces of Kirsch
1/2 pint of sour cream
4 ounces of fine sugar
Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.
Yield: 6-8 servings
Need to start dinner pretty soon. Maybe I will have Nate start a fire and we can have a little hearth picnic with wine... that sounds nice. And I'm sure he could use some destressing.
Since the upcoming holiday seems to have programmed my mind to talk about nothing but food (and gardening, I always think about gardening), here is an unusual little recipe for rose petal soup. I like rose petals but Nate does not, so maybe I'll make it for sewing or something.
Clicky for the recipe.
Rose Petal Soup
A surprisingly refreshing and delicious cold soup.
Ingredients:
1 red or pink fragrant rose flower
1 pint cold water
8 ounces dry white wine
Pinch of powdered cinnamon
1 16 oz. can pitted sweet cherries, drained
2 ounces of Kirsch
1/2 pint of sour cream
4 ounces of fine sugar
Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.
Yield: 6-8 servings
