Posted on 12/17/2012 5:00:31 AM PST by xsmommy
Word For The Day, Monday, 12/17/12
In order that we might all raise the level of discourse and expand our language abilities, here is the daily post of "Word for the Day".
soupcon; noun . Click here to hear it pronounced.
a slight trace, as of a particular taste or flavor.
Etymology: 1760–70; < French: a suspicion, Middle French sospeçon < Late Latin suspectiōn- (stem of suspectiō ), for Latin suspīciō suspicion
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Practice makes perfect.....post on....
Thanks for the tips on the lasagna - I will plan to make it one day soon.
Yeah, make sure to keep the noodles moist. Just dump a good top layer on.
I talked my wife into making some lasagna soon.
Maybe hill and bill had a wildly wanton weekend and he boinked her brains out.
I hope you didn't have a big breakfast this morning.
Thanks - I made lasagna soup recently and it was really good -
One large box beef broth, 2 mediums sized jars Ragu spaghetti sauce, one package turkey sausage cooked, one diced smoked sausage, ½ diced onion, can of fire roasted diced tomatoes, garlic and Italian seasoning. Place in crock pot and heat.
Boil noodles and keep in separate bowl or they will get soggy.
Cheese mixture: 8 oz ricotta, ½ cup grated parm cheese, ¼ teasp salt, ground pepper – mix together
Place noodles and a dollop of cheese mixture into bowl, ladle soup over top.
that’s an interesting idea. i’d love to try it but those at my house don’t eat lasagna of any type. i guess xsboy ate and liked the lasagna yesterday, but i have those aberrant cheese-hating girls.
you are a sick, sick man!!
I guess the beef broth makes a change in consistency. Otherwise, it just seems like lasagna ingredients assembled differently.
My wife can’t eat most cheeses cause of an allergy. So we make a basic meat sauces and then layer the noodles in one pan. For my daughter and me, we make a second pan and add some shredded cheese, mozzarella or a provolone mix.
The spaghetti sauce/beef broth base is good - just have the girls leave the cheese part out
Yes the broth would make it more fluid - there is a soup served at Olive garden that is basically this base but with some veggies added - very good flavor.
...or plan on having lunch...
another idea for oldsarge!! ; ) A+++
Hi, all!
‘Soupcon’ is a favorite word of mine.
Used by those who enjoy fine dining and a glass of wine.
Though, it means slightly less than a ‘dash’
of spices. it does add a bit of snobbish flash.
To those who know the meaning of ‘unctuous’ and pate.
When stuffing the gullet of a goose might well get in the way
of relishing a hugely overblown and elegant repast.
Leaving exquisitely dressed diners shocked and aghast.
Jack.
great job!! A+++
Culantro is a wild-growing broadleaf "grass" (not in the grass famil(ies), but looks as if it were). It can also be, and is, cultivated. It is a VERY fragrant herb with a slight pepperish tang, and frankly is delicious. You will find it (along with cilantro, sorry) to be the base of most Caribbean preparations of sofrito, which is used as the base for stews and soups, much like maripoix and, in Cajun and Creole cooking, the 'holy trinity', celery, onion and bell pepper.
Sancocho is pretty good (minus the yucca), but, sorry, I still like my chicken soup better. Cafe Britt is tasty enough, but Panamenos will sneer at it, preferring (among others) Cafe Duran. Bit of national pride there, I imagine, insofar as Panama's coffees have just been voted best in the world for the third year running.
Moved to Panama on 27 June, after 4 more or less lengthy visits. Live in El Valle de Anton, which, along with Bajo Boquete, almost surely has the best weather on a year-round basis in all of Cent. America.
You can keep the chicken foot. ;^)
;-(
Then see post 58. Use the character map in Windows. Also found under Programs/Accessories/system tools
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