NEVER EVER AGAIN

       Now I consider myself to be a bit of a gardener. At least I can grow things. I like gardening and I enjoy the fresh produce out of the soil. 

      Now I always seem to have extra carrots. I don't freeze carrots as they seem soggy. I can't seem to store them either. So by about December my carrots are no longer edible.

      So I try and make up carrot soup and freeze it. Did I tell you that I was a bit of  soup maker. At least I think I can make soup!

     So I made three batches of curried carrot soup. Then I thought I'd try something different. Ginger carrot soup sounds good!

     So I bought some ginger. I noticed that the recipe I had only made 4 servings so I doubled it. I think they said the prep time was 45 minutes. (Liars!) My plan was to prepare the ingredients that go in the soup first. Hey 1/2 cup of grated ginger. I had never grated ginger before! One hour and fifteen minutes later, with much cussing and scraped knuckles I had half a cup of grated ginger. At this time I told the Micro Manager that my soup wouldn't be ready for lunch.

      So then came the 8 cups of carrots.

     So I get everything going and cooking. I did a taste test. It was very hot!

    So when things were cooked I pureed for half an hour. 

    So after this marathon to make 8 servings of soup, I said never again. There will be no more ginger soup around this place.

    I will go back to Mr Google and look for some other carrot soup recipes. 

   

What's the Best Part of Barbecue?

       Now there are many opinions as to what the best part of barbecuing may be. For some it's the social occasion. Others it's the meat. And for still others it's what can be done with spices to obtain a specific flavor. For me the best part of barbecuing is the veggies!

      When I barbecue I insist on barbecuing some vegetables with what ever meat I happen to chose. I cut potatoes and onions into quarter inch slices. I also slice up some carrots. I lightly oil tinfoil with margarine and layer the veggies on the tin foil. A little bit of salt and pepper and then I fold up the tin foil to make a fairly tight seal. Cook over a direct low heat. In about 20 minutes they are done. I turn them slightly every 5 minutes or so so that they don't burn.  You end up with slightly caramelized veggies and do they have taste!

      I guess the combination of vegetable flavors gives the whole serving real zing. For me it's the best part of a barbecue. Try it sometime and let me know what you think.