So for the last four weeks I have been trying to pick out paint colors for my kitchen and the living room. It is mostly an open floor plan so I want to choose the right three colors. Something that I am happy to be in and comforted by. A soothing popping wonder color that I am starting to doubt is out there. I have been pulling out my hair because I hate the vomit colors that came with the house. Yes that is harsh and everyday I get more complacent. I don’t want to get used to it, the mustard on my living room walls is horrible. I want some livable colors. I just didn’t know that a yellow kitchen was so hard to match or how many yellows there are. I want a green and orange but what shade of them? My brain is melting and boiling. It should not be so hard to pick paint colors. I am tempted to just go pick some colors and say this is what I want. Bam! It’s done. I’ll read about it to death stare hopelessly at little sample colors. I would be happy to paint a couple of samples on the walls to choose but I am having trouble narrowing it down.
I know that you have been wondering what we decided to paint the ugly kitchen. I am happy to report that it is now a very bright happy Yellow, Acorn Squash in fact. It took 3 coats to make the old ugly kitchen disappear. It is now bright and wonderful. We are going to paint the ceiling a light green, celery. I now love the kitchen.
Now what shade of orange to paint the rest of the house. Pumpkin Pleasure or Autumn Harvest. I really like squash and Autumn. The office will be a bright blue in the future and the boys room will be painted a light blue. My bathroom will follow the blue path. Hum My bathroom is getting a nice serene blue to match my bedroom. Maybe I should find a nice different color for the boys like green, or something. I have time and their walls are a greyish white color. I bet the paint was on sale when the last owners painted.
All the same a month in and it is beginning to feel like home. We have another 4-10 years before we move again. We have only just begun!
Monday, September 27, 2010
Cream of Mushroom Soup
One hint before you start chopped everything before you heat your first pan. This may be common sense but I don't have all the change all the time. It will save you a ton of time if you just cut the stuff and put them aside in bowls until your ready. Other then the cutting it is an easy recipe to follow. Also turn the chicken stock on to boil on medium high when you start so that by the time you are done cutting it will be ready to use.
For 6-8 people
1/4 cup minced onions (So I just chopped them up, if you have a food processor use it if not dice the onion about half of one)
3 TB butter
Cook the onions slowly in butter for 8 minutes until they are tender but not brown.
3 TB Flour Add flour to the onions over med heat for 3 minutes with out browning.
6 cups (3-4 14oz cans) Boiling Chicken Broth
1/3 Bay leaf (just throw one in)
1/8 tsp thyme
2 parsley sprigs
1 LB of whole mushrooms (chop the stems and slice the caps)
Off Heat, beat in the boiling chicken broth. (If you are using a frying pan for your onions you are really just mixing in some of the chicken broth to make it liquid then add it to the bigger pot and just use your whisk until it is all blended) Season with Salt and pepper to taste. Stir in the Mushroom stems and simmer partially covered for 20 minutes. Stirring occasionally. You need to strain, pressing juices out of the mushrooms. (told you not to worry about the onions being minced or not;) Return soup to pan.
2 Tb butter
The sliced mushroom caps (save some slices to top the soup)
1/4 tsp salt
1 tsp lemon juice
Melt butter in a separate saucepan. (Use your onion pan. You don't have to wash it in between) When it is foaming, toss in mushroom caps, salt, and lemon juice. Cover and cook on low for about 5 minutes
Pour the mushrooms and their juices into the strained soup base Simmer for ten minutes. *If not to be served immediately, set aside uncovered, and film the surface with a spoonful of cream or milk. Reheat to simmer just before proceeding to the step below, which will take 2-3 minutes.
2 egg yolks
1/2 -3/4 c Whipping cream
Beat the egg yolks and cream in a mixing bowl. Then beat in hot soup a little at a time until a cup has been added. Gradually stir the egg mix into the soup. Stir over medium low heat for a minute or two to poach the egg yolks, but do not let the soup come near a simmer.
1-3 softened butter
Off heat stir in butter 1 TB at a time. Pour the soup into a tureen or soup cups and decorate with optional mushrooms and herbs. Minced 3 TB parsley or chervil.
The Recipe is from Mastering The Art Of French Cooking by Julia Child page 40 I changed some things that seemed easier to me. Let me know if my little tidbits are helpful or not. If not I can always just post the recipes... Good Luck, and let me know if you try it out.
Happy Eating
For 6-8 people
1/4 cup minced onions (So I just chopped them up, if you have a food processor use it if not dice the onion about half of one)
3 TB butter
Cook the onions slowly in butter for 8 minutes until they are tender but not brown.
3 TB Flour Add flour to the onions over med heat for 3 minutes with out browning.
6 cups (3-4 14oz cans) Boiling Chicken Broth
1/3 Bay leaf (just throw one in)
1/8 tsp thyme
2 parsley sprigs
1 LB of whole mushrooms (chop the stems and slice the caps)
Off Heat, beat in the boiling chicken broth. (If you are using a frying pan for your onions you are really just mixing in some of the chicken broth to make it liquid then add it to the bigger pot and just use your whisk until it is all blended) Season with Salt and pepper to taste. Stir in the Mushroom stems and simmer partially covered for 20 minutes. Stirring occasionally. You need to strain, pressing juices out of the mushrooms. (told you not to worry about the onions being minced or not;) Return soup to pan.
2 Tb butter
The sliced mushroom caps (save some slices to top the soup)
1/4 tsp salt
1 tsp lemon juice
Melt butter in a separate saucepan. (Use your onion pan. You don't have to wash it in between) When it is foaming, toss in mushroom caps, salt, and lemon juice. Cover and cook on low for about 5 minutes
Pour the mushrooms and their juices into the strained soup base Simmer for ten minutes. *If not to be served immediately, set aside uncovered, and film the surface with a spoonful of cream or milk. Reheat to simmer just before proceeding to the step below, which will take 2-3 minutes.
2 egg yolks
1/2 -3/4 c Whipping cream
Beat the egg yolks and cream in a mixing bowl. Then beat in hot soup a little at a time until a cup has been added. Gradually stir the egg mix into the soup. Stir over medium low heat for a minute or two to poach the egg yolks, but do not let the soup come near a simmer.
1-3 softened butter
Off heat stir in butter 1 TB at a time. Pour the soup into a tureen or soup cups and decorate with optional mushrooms and herbs. Minced 3 TB parsley or chervil.
The Recipe is from Mastering The Art Of French Cooking by Julia Child page 40 I changed some things that seemed easier to me. Let me know if my little tidbits are helpful or not. If not I can always just post the recipes... Good Luck, and let me know if you try it out.
Happy Eating
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