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Tomato soup with toasted cheese sandwhich, (pg. 5)
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| L.E.N. |
| quote: | Originally posted by iclone
i'll make all your creams come true :gsmile: |
If you wake him up, you gotta play with him. |
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| prolikewhoa |
i stayed in Arrout, a small village of 65 people in the Pyrénées Mountains for 10 days and my host dad there had this huge garden where he grew all kinds of fresh veggies to cook with. he made soup out of potimarrons that was deliiiiiiiiicious, best soup ever. it's like a pumpkin but smaller and it tastes more like squash...it's like a winter squash...i dunno here's a picture:
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| iclone |
:nervous:
pumpkkake? |
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| chach |
| quote: | Originally posted by iclone
:nervous:
pumpkkake? |
jes please :) |
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| chach |
| quote: | Originally posted by iclone
:nervous:
pumpkkake? |
jes please :) |
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| L.E.N. |
| quote: | Originally posted by iclone
:nervous:
pumpkkake? |
Dont waste it |
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| chach |
Way to kill my boner :mad:
ugh I was almost there too :whip: |
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| bas |
| quote: | Originally posted by L.E.N.
Dont waste it |
WOW :wtf: |
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| iclone |
| quote: | Originally posted by chach
Way to kill my boner :mad:
ugh I was almost there too :whip: |
no kidding. :sadgreen:
delete immediately! :whip: |
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| L.E.N. |
:haha:
Did I cross the line? |
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| chach |
| quote: | Originally posted by L.E.N.
:haha:
Did I cross the line? |
Somewhere Igk is loving this thread :o |
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| Ian |
on topic, I'm a minestrone guy. I dunno why, I just like it, except when it has potato in or when it's too thick. It's perfect to dip bread in and indulge on then drink the rest.
1 tablespoon of olive oil
1 onion, chopped small
2-3 celery sticks, cut small
2-3 carrots, cut small
diced red pepper
2 stalks of leeks, cut small
1 cup of peas, fresh or frozen
garlic, crushed
noodles of some sort.
1 tablespoon of tomato purée
enough chicken or vegetable stock
2 tablespoons of small pasta shells
salt and pepper
chopped parsley
is perfect. It needs very little garlic or seasoning though, it's so easy to overdo it and lose the homeliness it's best with. I recommend perhaps roasting the garlic first to make it a bit sweeter, it's best not to be too strong :) |
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