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Thread: Soup for Supper

  1. #1
    W. Baker Guest

    Default Soup for Supper

    OK, following Susan;s suggestions here goes. Not very exciting but
    something I alwasy enjoy.

    tonight my som Jon is coming for dinner and we will finish up the turkey
    carcasse (or is it carcase) soup I made a few days ago form the left-overs
    from my recent turkey that was 17lbs when all I wanted was a 12-14
    pounder.

    There is never a recipe for this kind of sop as it is a kind of cleanout
    the fridge one. this time I had tne turkey bones adn some skin as well as
    a few good slics that I saved to put in only at the end. I have been
    making too much soup lately so have bought a new 5 qt soup or cassarole pt
    so I can't keep making so much that my small freezer on top of the fridge
    can't hold it.

    I added a huge onion, the remains of a celery, leaves adn all(about a
    hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
    been better), 1 good sized white turnip, 2 very large carrots, the
    remaining gravy form the turkey, salt and pepper, thickly sliced crinini
    mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    removed at the end of cooking. about 2 quarts of water(to fill the pot
    after all the ingredients were in).

    I put hese all together along with some dried pepper flakes and cooked for
    somwhat over an hour. Then I added htose muchrooms and the sliced turkey
    cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    minutes more until the mushrooms began to soften.

    This was very good, but a bit hotter than I planned. I guess my hand is
    t\still used to the 8 quart stock pot I always used:-)

    This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    full on Sunday night. I serve it with all the vegetables and strippedof
    turkey as well as the slices so it makes a real mea soup. As the pot was
    so full I didn't add some beans as I usually do, but they were ot really
    missed.

    Tonight I am serving this with a green and grape tomato salad,w with my
    own vinegrette salad adn home made apple sauce which I made form one of
    those huge bags of Granny Smith apples they sell at Fairway for $2 with a
    few bad spots in them. Perfect for sauce as the dings are easily removed.
    Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
    cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
    made 2 quarts of sauce, one of which went while the grandkids were here
    for the second half of Channuka. Although the kids don't eat fresh fruit,
    applesauce seems to work well, so I like to make it for them.

    OK, now what did you do with your holiday leftovers?

    Wendy


  2. #2
    Susan Guest

    Default Re: Soup for Supper

    x-no-archive: yes


    On 1/3/2012 7:01 PM, W. Baker wrote:

    (Isn't it "carcas?")

    > I added a huge onion, the remains of a celery, leaves adn all(about a
    > hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
    > been better), 1 good sized white turnip, 2 very large carrots, the
    > remaining gravy form the turkey, salt and pepper, thickly sliced crinini
    > mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    > removed at the end of cooking. about 2 quarts of water(to fill the pot
    > after all the ingredients were in).
    >
    > I put hese all together along with some dried pepper flakes and cooked for
    > somwhat over an hour. Then I added htose muchrooms and the sliced turkey
    > cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    > minutes more until the mushrooms began to soften.


    Okay, so this is very different from how I make it, more stew like,
    interesting! I never have thought to put tomato or hot pepper into
    turkey soup, nor gravy, but that must make a really hearty meal type soup.

    >
    > This was very good, but a bit hotter than I planned. I guess my hand is
    > t\still used to the 8 quart stock pot I always used:-)


    I like that!

    >
    > This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    > full on Sunday night. I serve it with all the vegetables and strippedof
    > turkey as well as the slices so it makes a real mea soup. As the pot was
    > so full I didn't add some beans as I usually do, but they were ot really
    > missed.


    I, too, just bought myself a 5.5 qt Staub cocotte.... my 9 qt Le Creuset
    is so big and heavy and often only half full or less. Got a good deal,
    too, and it's the perfect size for most of what I make in it. Except
    stock, where I use two whole chickens, or a large beef braise. Lighter,
    too, and I prefer its looks.

    >
    > Tonight I am serving this with a green and grape tomato salad,w with my
    > own vinegrette salad adn home made apple sauce which I made form one of
    > those huge bags of Granny Smith apples they sell at Fairway for $2 with a
    > few bad spots in them. Perfect for sauce as the dings are easily removed.
    > Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
    > cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
    > made 2 quarts of sauce, one of which went while the grandkids were here
    > for the second half of Channuka. Although the kids don't eat fresh fruit,
    > applesauce seems to work well, so I like to make it for them.
    >
    > OK, now what did you do with your holiday leftovers?
    >


    Ain't got none. T'day was my holiday this year, visited other for the
    goyishe celebrations. :-)

    Grannies are the only apples I use for anything... tart is best!

    Susan

  3. #3
    Evelyn Guest

    Default Re: Soup for Supper

    On Wed, 4 Jan 2012 00:01:28 +0000 (UTC), "W. Baker" <[email protected]>
    wrote:

    >OK, following Susan;s suggestions here goes. Not very exciting but
    >something I alwasy enjoy.
    >
    >tonight my som Jon is coming for dinner and we will finish up the turkey
    >carcasse (or is it carcase) soup I made a few days ago form the left-overs
    >from my recent turkey that was 17lbs when all I wanted was a 12-14
    >pounder.
    >
    >There is never a recipe for this kind of sop as it is a kind of cleanout
    >the fridge one. this time I had tne turkey bones adn some skin as well as
    >a few good slics that I saved to put in only at the end. I have been
    >making too much soup lately so have bought a new 5 qt soup or cassarole pt
    >so I can't keep making so much that my small freezer on top of the fridge
    >can't hold it.
    >
    >I added a huge onion, the remains of a celery, leaves adn all(about a
    >hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
    >been better), 1 good sized white turnip, 2 very large carrots, the
    >remaining gravy form the turkey, salt and pepper, thickly sliced crinini
    >mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    >removed at the end of cooking. about 2 quarts of water(to fill the pot
    >after all the ingredients were in).
    >
    >I put hese all together along with some dried pepper flakes and cooked for
    >somwhat over an hour. Then I added htose muchrooms and the sliced turkey
    >cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    >minutes more until the mushrooms began to soften.
    >
    >This was very good, but a bit hotter than I planned. I guess my hand is
    >t\still used to the 8 quart stock pot I always used:-)
    >
    >This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    >full on Sunday night. I serve it with all the vegetables and strippedof
    >turkey as well as the slices so it makes a real mea soup. As the pot was
    >so full I didn't add some beans as I usually do, but they were ot really
    >missed.
    >
    >Tonight I am serving this with a green and grape tomato salad,w with my
    >own vinegrette salad adn home made apple sauce which I made form one of
    >those huge bags of Granny Smith apples they sell at Fairway for $2 with a
    >few bad spots in them. Perfect for sauce as the dings are easily removed.
    >Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
    >cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
    >made 2 quarts of sauce, one of which went while the grandkids were here
    >for the second half of Channuka. Although the kids don't eat fresh fruit,
    >applesauce seems to work well, so I like to make it for them.
    >
    >OK, now what did you do with your holiday leftovers?
    >
    >Wendy


    Sounds delicious!

    Evelyn

  4. #4
    Evelyn Guest

    Default Re: Soup for Supper

    On Tue, 03 Jan 2012 19:12:52 -0500, Susan <[email protected]> wrote:

    >x-no-archive: yes
    >
    >
    >On 1/3/2012 7:01 PM, W. Baker wrote:
    >
    >(Isn't it "carcas?")
    >
    >> I added a huge onion, the remains of a celery, leaves adn all(about a
    >> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
    >> been better), 1 good sized white turnip, 2 very large carrots, the
    >> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
    >> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    >> removed at the end of cooking. about 2 quarts of water(to fill the pot
    >> after all the ingredients were in).
    >>
    >> I put hese all together along with some dried pepper flakes and cooked for
    >> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
    >> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    >> minutes more until the mushrooms began to soften.

    >
    >Okay, so this is very different from how I make it, more stew like,
    >interesting! I never have thought to put tomato or hot pepper into
    >turkey soup, nor gravy, but that must make a really hearty meal type soup.
    >
    >>
    >> This was very good, but a bit hotter than I planned. I guess my hand is
    >> t\still used to the 8 quart stock pot I always used:-)

    >
    >I like that!
    >
    >>
    >> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    >> full on Sunday night. I serve it with all the vegetables and strippedof
    >> turkey as well as the slices so it makes a real mea soup. As the pot was
    >> so full I didn't add some beans as I usually do, but they were ot really
    >> missed.

    >
    >I, too, just bought myself a 5.5 qt Staub cocotte.... my 9 qt Le Creuset
    >is so big and heavy and often only half full or less. Got a good deal,
    >too, and it's the perfect size for most of what I make in it. Except
    >stock, where I use two whole chickens, or a large beef braise. Lighter,
    >too, and I prefer its looks.
    >
    >>
    >> Tonight I am serving this with a green and grape tomato salad,w with my
    >> own vinegrette salad adn home made apple sauce which I made form one of
    >> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
    >> few bad spots in them. Perfect for sauce as the dings are easily removed.
    >> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
    >> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
    >> made 2 quarts of sauce, one of which went while the grandkids were here
    >> for the second half of Channuka. Although the kids don't eat fresh fruit,
    >> applesauce seems to work well, so I like to make it for them.
    >>
    >> OK, now what did you do with your holiday leftovers?
    >>

    >
    >Ain't got none. T'day was my holiday this year, visited other for the
    >goyishe celebrations. :-)
    >
    >Grannies are the only apples I use for anything... tart is best!
    >
    >Susan



    I love Royal Gala apples! They are strongly flavored, much like
    Grannies, but remind me a lot of my old favorite (which nobody seems
    to grow anymore) the Winesap apple. I use them for everything...
    eating or cooking.

    Evelyn

  5. #5
    Ozgirl Guest

    Default Re: Soup for Supper

    Tonight is the combined birthday dinner for my sons (one turned 17
    yesterday, one 22 tomorrow). We are having roast pork with crackling,
    roasted vegetables and fresh greens (cooked), gravy, mint jelly
    (commercial), apple sauce and the pièce de résistance according to the
    boys) chocolate mud cake! Will be me, my 4 youngest, their dad and
    his partner. It will be very rowdy as all 4 kids have social
    hyperactivity. I am currently trying to work out how long to cook this
    4kg pork in an oven that is in F not C!

    "W. Baker" <[email protected]> wrote in message
    news:je04so$f9l$[email protected]..
    > OK, following Susan;s suggestions here goes. Not very exciting but
    > something I alwasy enjoy.
    >
    > tonight my som Jon is coming for dinner and we will finish up the
    > turkey
    > carcasse (or is it carcase) soup I made a few days ago form the
    > left-overs
    > from my recent turkey that was 17lbs when all I wanted was a 12-14
    > pounder.
    >
    > There is never a recipe for this kind of sop as it is a kind of
    > cleanout
    > the fridge one. this time I had tne turkey bones adn some skin as
    > well as
    > a few good slics that I saved to put in only at the end. I have been
    > making too much soup lately so have bought a new 5 qt soup or
    > cassarole pt
    > so I can't keep making so much that my small freezer on top of the
    > fridge
    > can't hold it.
    >
    > I added a huge onion, the remains of a celery, leaves adn all(about a
    > hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would
    > have
    > been better), 1 good sized white turnip, 2 very large carrots, the
    > remaining gravy form the turkey, salt and pepper, thickly sliced
    > crinini
    > mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    > removed at the end of cooking. about 2 quarts of water(to fill the
    > pot
    > after all the ingredients were in).
    >
    > I put hese all together along with some dried pepper flakes and cooked
    > for
    > somwhat over an hour. Then I added htose muchrooms and the sliced
    > turkey
    > cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    > minutes more until the mushrooms began to soften.
    >
    > This was very good, but a bit hotter than I planned. I guess my hand
    > is
    > t\still used to the 8 quart stock pot I always used:-)
    >
    > This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    > full on Sunday night. I serve it with all the vegetables and
    > strippedof
    > turkey as well as the slices so it makes a real mea soup. As the pot
    > was
    > so full I didn't add some beans as I usually do, but they were ot
    > really
    > missed.
    >
    > Tonight I am serving this with a green and grape tomato salad,w with
    > my
    > own vinegrette salad adn home made apple sauce which I made form one
    > of
    > those huge bags of Granny Smith apples they sell at Fairway for $2
    > with a
    > few bad spots in them. Perfect for sauce as the dings are easily
    > removed.
    > Granny Smith makes fabulous applesauce along with lemon juice(fresh0
    > and
    > cinnamon to taste. The big bag which I am sure weight more than 5
    > lbs,
    > made 2 quarts of sauce, one of which went while the grandkids were
    > here
    > for the second half of Channuka. Although the kids don't eat fresh
    > fruit,
    > applesauce seems to work well, so I like to make it for them.
    >
    > OK, now what did you do with your holiday leftovers?
    >
    > Wendy
    >


  6. #6
    Julie Bove Guest

    Default Re: Soup for Supper


    "W. Baker" <[email protected]> wrote in message
    news:je04so$f9l$[email protected]..
    > OK, following Susan;s suggestions here goes. Not very exciting but
    > something I alwasy enjoy.
    >
    > tonight my som Jon is coming for dinner and we will finish up the turkey
    > carcasse (or is it carcase) soup I made a few days ago form the left-overs
    > from my recent turkey that was 17lbs when all I wanted was a 12-14
    > pounder.
    >
    > There is never a recipe for this kind of sop as it is a kind of cleanout
    > the fridge one. this time I had tne turkey bones adn some skin as well as
    > a few good slics that I saved to put in only at the end. I have been
    > making too much soup lately so have bought a new 5 qt soup or cassarole pt
    > so I can't keep making so much that my small freezer on top of the fridge
    > can't hold it.
    >
    > I added a huge onion, the remains of a celery, leaves adn all(about a
    > hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
    > been better), 1 good sized white turnip, 2 very large carrots, the
    > remaining gravy form the turkey, salt and pepper, thickly sliced crinini
    > mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
    > removed at the end of cooking. about 2 quarts of water(to fill the pot
    > after all the ingredients were in).
    >
    > I put hese all together along with some dried pepper flakes and cooked for
    > somwhat over an hour. Then I added htose muchrooms and the sliced turkey
    > cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
    > minutes more until the mushrooms began to soften.
    >
    > This was very good, but a bit hotter than I planned. I guess my hand is
    > t\still used to the 8 quart stock pot I always used:-)
    >
    > This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
    > full on Sunday night. I serve it with all the vegetables and strippedof
    > turkey as well as the slices so it makes a real mea soup. As the pot was
    > so full I didn't add some beans as I usually do, but they were ot really
    > missed.
    >
    > Tonight I am serving this with a green and grape tomato salad,w with my
    > own vinegrette salad adn home made apple sauce which I made form one of
    > those huge bags of Granny Smith apples they sell at Fairway for $2 with a
    > few bad spots in them. Perfect for sauce as the dings are easily removed.
    > Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
    > cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
    > made 2 quarts of sauce, one of which went while the grandkids were here
    > for the second half of Channuka. Although the kids don't eat fresh fruit,
    > applesauce seems to work well, so I like to make it for them.
    >
    > OK, now what did you do with your holiday leftovers?


    No holiday leftovers here!



  7. #7
    Cheri Guest

    Default Re: Soup for Supper

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    >
    > On 1/3/2012 7:01 PM, W. Baker wrote:


    >> OK, now what did you do with your holiday leftovers?
    >>

    >
    > Ain't got none. T'day was my holiday this year, visited other for the
    > goyishe celebrations. :-)


    Me either. I did cook some things during the holidays that I don't normally
    make during the year, and had a bite or two of some of them, a cookie, a
    piece of divinity etc., but yesterday cleaned out all the sugar, flour, etc.
    and sent them home with my friend. DH has pretty much gone lower carb the
    past few months (for his heartburn) which he was amazed that it left so
    quickly, so it's really a lot easier for both of us that way.

    Cheri


  8. #8
    Cheri Guest

    Default Re: Soup for Supper

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > Tonight is the combined birthday dinner for my sons (one turned 17
    > yesterday, one 22 tomorrow). We are having roast pork with crackling,
    > roasted vegetables and fresh greens (cooked), gravy, mint jelly
    > (commercial), apple sauce and the pièce de résistance according to the
    > boys) chocolate mud cake! Will be me, my 4 youngest, their dad and his
    > partner. It will be very rowdy as all 4 kids have social hyperactivity. I
    > am currently trying to work out how long to cook this 4kg pork in an oven
    > that is in F not C!


    Mmmmm roast pork with crackling, now that's some good eating.

    http://www.texloc.com/closet/cl_cel_fah_chart.html



  9. #9
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 5:01 PM, W. Baker wrote:
    > OK, now what did you do with your holiday leftovers?
    >
    > Wendy


    oh dang

    ok,, making Turkey soup tomorrow (with pot barley this time, just cause)

    surgery is on Thursday and i have to travel out of town to pick teenlet
    up at the 1/2 way point

    this will give the boys something to eat in the meantime

    ty!

    going to start the pot now

    kate

  10. #10
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 5:12 PM, Susan wrote:
    > Okay, so this is very different from how I make it, more stew like,
    > interesting! I never have thought to put tomato or hot pepper into
    > turkey soup, nor gravy, but that must make a really hearty meal type soup.


    Stoup!!! my favourite food

    if it has dumplings, it's stew

    LOL

    hmm, never thought to make gravy, it's pretty thick as Stoup already

    kate

  11. #11
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 5:51 PM, Ozgirl wrote:
    > I am currently trying to work out how long to cook this 4kg pork in an
    > oven that is in F not C!


    bone in? or tenderloin?

    tenderloin takes about 2.5 hours for 4 kg as long as it's wrapped and
    not long and thin

    then add the 30 min rest

    eh, bone in should be close to that, i go by the cracklin condition

    kate

  12. #12
    Susan Guest

    Default Re: Soup for Supper

    x-no-archive: yes

    On 1/3/2012 7:47 PM, Evelyn wrote:

    > I love Royal Gala apples! They are strongly flavored, much like
    > Grannies, but remind me a lot of my old favorite (which nobody seems
    > to grow anymore) the Winesap apple. I use them for everything...
    > eating or cooking.


    I don't eat fruit much, but when I do, I avoid sweet apples, by
    preference and for health... I buy the tiniest apples I can find, except
    for slicing for the gooey apples and sweet potatoes I make for Thanksgiving.

    I think empires are good (and small!), and Gala, Jonagold, Fuji... but I
    prefer tart and I LOVE that bright green. :-)

    Winesap, isn't that the old traditional pie apple?

    Susan

  13. #13
    W. Baker Guest

    Default Re: Soup for Supper

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 1/3/2012 7:47 PM, Evelyn wrote:

    : > I love Royal Gala apples! They are strongly flavored, much like
    : > Grannies, but remind me a lot of my old favorite (which nobody seems
    : > to grow anymore) the Winesap apple. I use them for everything...
    : > eating or cooking.

    : I don't eat fruit much, but when I do, I avoid sweet apples, by
    : preference and for health... I buy the tiniest apples I can find, except
    : for slicing for the gooey apples and sweet potatoes I make for Thanksgiving.

    : I think empires are good (and small!), and Gala, Jonagold, Fuji... but I
    : prefer tart and I LOVE that bright green. :-)

    : Winesap, isn't that the old traditional pie apple?

    : Susan

    I don't know, but my mother preferred Rhode Island Greenings. I can
    occasionally get them at a small local farmers market in Lincoln Square
    for my thanksgiving only top crust apple pie.

    Wendy

  14. #14
    W. Baker Guest

    Default Re: Soup for Supper

    Tiger Lily <[email protected]> wrote:
    : On 1/3/2012 5:12 PM, Susan wrote:
    : > Okay, so this is very different from how I make it, more stew like,
    : > interesting! I never have thought to put tomato or hot pepper into
    : > turkey soup, nor gravy, but that must make a really hearty meal type soup.

    : Stoup!!! my favourite food

    : if it has dumplings, it's stew

    : LOL

    : hmm, never thought to make gravy, it's pretty thick as Stoup already

    : kate

    My gravies are alwasy thin. I have never thickened them nor did my
    mother.

    Wendy

  15. #15
    Susan Guest

    Default Re: Soup for Supper

    x-no-archive: yes

    On 1/3/2012 8:05 PM, Cheri wrote:

    > Me either. I did cook some things during the holidays that I don't
    > normally make during the year, and had a bite or two of some of them, a
    > cookie, a piece of divinity etc., but yesterday cleaned out all the
    > sugar, flour, etc. and sent them home with my friend. DH has pretty much
    > gone lower carb the past few months (for his heartburn) which he was
    > amazed that it left so quickly, so it's really a lot easier for both of
    > us that way.


    Do you remember how predictable and consistent those reports used to be
    from newbies on asdlc? Low carbing induced immediate relief/cure of
    GERD, IBS and even asthma (or radically reduced them) to the point of no
    longer needing meds or dramatically reducing them.

    Happened on ASD, too, when Liz (Green Lizard? IIRC) found she rarely
    needed her asthma inhalers upon commencing low carb. Never seems to
    fail. It think rosacea improves, too.

    Susan

  16. #16
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 6:39 PM, Tiger Lily wrote:
    > surgery is on Thursday and i have to travel out of town to pick teenlet
    > up at the 1/2 way point


    d'oh Wed i travel out of town, Thur is surgery
    gack! i hate it when i do that!

    kate

    --
    Never argue with IDIOTS, they only drag you down to their level and beat
    you up with experience. Dedicated to JB 1/2/12.

  17. #17
    Susan Guest

    Default Re: Soup for Supper

    x-no-archive: yes

    On 1/3/2012 8:40 PM, Tiger Lily wrote:

    > Stoup!!! my favourite food
    >


    Are you sure that's not stewp? ;-)

    Susan

  18. #18
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 7:10 PM, W. Baker wrote:
    > Tiger Lily<[email protected]> wrote:
    > : On 1/3/2012 5:12 PM, Susan wrote:
    > :> Okay, so this is very different from how I make it, more stew like,
    > :> interesting! I never have thought to put tomato or hot pepper into
    > :> turkey soup, nor gravy, but that must make a really hearty meal type soup.
    >
    > : Stoup!!! my favourite food
    >
    > : if it has dumplings, it's stew
    >
    > : LOL
    >
    > : hmm, never thought to make gravy, it's pretty thick as Stoup already
    >
    > : kate
    >
    > My gravies are alwasy thin. I have never thickened them nor did my
    > mother.
    >
    > Wendy


    ahh, you do the same as i do

    the contents in the Stoup make the Stoup thick enough, no need to
    'thicken them'

    Stoup is one of my favourite meal(s). (s) as i never make 1 days'
    serving, grin

    kate

    --
    Never argue with IDIOTS, they only drag you down to their level and beat
    you up with experience. Dedicated to JB 1/2/12.

  19. #19
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 7:15 PM, Susan wrote:
    > x-no-archive: yes
    >
    > On 1/3/2012 8:40 PM, Tiger Lily wrote:
    >
    >> Stoup!!! my favourite food
    >>

    >
    > Are you sure that's not stewp? ;-)
    >
    > Susan


    definitely not
    there is Stuart
    there is Stewart
    one is spelled wrong

    StoUp
    lol


    --
    Never argue with IDIOTS, they only drag you down to their level and beat
    you up with experience. Dedicated to JB 1/2/12.

  20. #20
    Tiger Lily Guest

    Default Re: Soup for Supper

    On 1/3/2012 7:13 PM, Susan wrote:
    > Happened on ASD, too, when Liz (Green Lizard? IIRC) found she rarely
    > needed her asthma inhalers upon commencing low carb. Never seems to
    > fail. It think rosacea improves, too.


    Liz, aka Country still comes to chat occasionally

    almost every problem she has had has been eliminated over the past.... ?
    6 or 7? years

    kate

    --
    Never argue with IDIOTS, they only drag you down to their level and beat
    you up with experience. Dedicated to JB 1/2/12.

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