Cast of characters:
(Extras to be introduced later.)
Rinse, peel, toss together:
(mushrooms will come later), add water to cover, and wait:
I *think* the heavenly scent has already started, but my sinuses aren't cooperating.
Speaking of which, update on the humidity situation:
Last night I got a small towel (ie not a bath sheet) sopping wet, and hung it from my extra shower curtain rod over the centre of the tub that I use for drip-drying certain items. Then I boiled a pot of pasta. After dinner, I rinsed the pasta pot, filled it with clean water, and set it to a low boil until it went down by an inch. (After turning it off, I moved the steaming pot to my bedroom, to get some steam there.)
I can't remember if it was 24% or 28% humidity that I got the levels up to... however, this morning it's back down to 20% (pre-shower). The sopping wet towel is bone dry. I'm off to have my shower now, and will re-wet the towel then (in addition to rain-washing the two houseplants... it will be *quite* cramped in there!)
I had a brief period of clear-breathing last night, about an hour after taking a decongestant. Since then, it's been pretty much all mouth breathing. *sigh* I think spring allergy season is once again upon us. (And it's looking like my NC-allergy-overload-induced resistance is wearing off.) I guess I need to close that last window all the way. :(
That soup looks tasty, and like something I might actually eat. Do you have a recipe you can post to help out a poor soul like me should I wish to attempt it?
ReplyDelete[I was just looking at chicken noodle soup recipes on Allrecipes.com before I clicked over and saw this post.]
I don't have a real recipe, I just toss a bunch of stuff in the crock pot that I think will make a tasty soup, cover it with water, and then simmer it until close to dinner time. At that point I cut up / shred the cooked chicken, discard the bones, skin, and dead onions/garlic/ginger, skim off the fat, then put the chicken back in along with some other things. Last time I added noodles, this time I think I'll add the mushrooms and some wild rice. I was considering adding some chickpeas or white beans, but, with my cold, my energy levels are rather low... so mushrooms and wild rice it will be.
ReplyDeletePS: Soup is pretty hard to screw up, so give it a try. Put in soupy-type things you know you like, and leave out things you know you don't like. Experiment with things that you think might work.
ReplyDeleteI put the ginger in last time too... it's a bit weird, but not bad. (Oh, and the ginger I peeled, and cut into "coins" to increase surface area. The garlic I peeled and "smashed".)
How long do you leave it in the crock pot for? And on what setting? (high, low?) I have a crock pot, but haven't used it enough to have a good feel for how long something should be left to cook.
ReplyDeleteSorry you are feeling icky. :(
This batch I cooked on high for around six hours (that was more than enough time) before taking the chicken out and shredding it. Everything got cooked some more in a regular pot for another 40 minutes to cook the wild rice, since the crock pot looked like I would have to wait longer than I wanted to get the rice done.
ReplyDeleteThe previous time I did soup this way I put it on to cook before I left for school (I had prepared the crock pot the night before, and put the container in the fridge overnight)... I can't remember what temperature I used that time.
I think crock pots aren't too picky... because of the lower heat, there's a rather wide range between "shortest cooking time" and "so long that things get ruined".