Thats right folks Cheerwine in a vending machine. I love the mountains.
This is why I can never loose weight. We now sale Buckeyes in addition to no bake cookies.
OK so with excitement abounding (and by excitement I mean working 60 to 70 hours a week) I was not able to work out the whole peanut soup thing and meah is all I have to say about it.
So whats new you ask? Well I’m going steady now for about month and a half. Ashley is not fond of pictures or of the whole world seeing pictures. So there are no pictures. I will say that Ashley is a gem.
Anything else? why yes a wonderful customer gave me this.
I had no idea as to what it was called or what it could be so I took a poll from my customers. Here are the results.
What do you think this thing is?
The cause of swine flu
snowball
ole sale orange
A weird apple
a Slime ball from ghost busters
a Hawk egg (in this customers defense he was drunk at the time.)
Green thang
a bad kumquat
Brain
a navel orange
a type of melon
a childe
squash
Avocado
Green Cauliflower
an unripened pineapple
coconut
horse apple
gourd
hedge apple
something citrus
mutant fruit
grapefruit
pal maid
alien egg ready to hatch
Dinosaur egg
monkey orange
Papya
incredible hulk orange
massive walnut
Blood orange
Guava
Big giant flower thing
And the answer is
An Osle Orange also called Hedge apple, horse apple, and a monkey apple. For those of you who guessed correctly you win nothing.
So this green thing is the female by product of a osle tree. It was originaly in this area but are more common heading west do to early settlers taking them with them. They were planted to form hedges or fence. While it is a tree in it’s early stages of life it is easily manipulated to create a fence. This was and is a natural way to keep horses and cows from wondering off. However the female trees produce a non edible fruit. Inside the fruit though are tiny seeds loved my squirrels. Horses and cows have been known to eat the fruit but inside a a sticky mess that causes the animal to get all bound up.
According to folk lore the Hedge apple is said to repel spiders, roaches and crickets. In a cool climate controlled environment the fruit can last up to 6 months.
Also on the for front is a new series I’m starting called me in the bath room. I’ve compiled a collection of pictures of me sitting on the toilet in different bathrooms. Enjoy.
If you are ever at short pump DONT eat at Rainbow Buffet. That is unless you want great service with the worlds blandest food. Is
Peanut soup originated in Africa but can also be found in Asian cooking. Peanut soup found it’s way to America on slave ships and quickly became a favorite among land owners. George Washington was known to serve peanut soup as his first course. Several Presidents are also noted for being a fan including the Roosevelt’s and the Carters. Peanut soup can be found in high scale southern restaurants often partnered with a form of spoon bread or corn bread.
The original origin of the soup was much runnier the modern version. This can be attributed to the invention of peanut butter which is commonly used in stead of ground peanuts. In Africa almost every region has a verity of peanut soup. Some versions of peanut soup are served with vegetables, some with chicken others with fish.
Other traditional meals of South Africa include braais a type of barbecue, Mielie a type of corn and something I personally enjoy, melktert a milk pie, and Pothooks a very yummy stew.
Agriculturally wise Africa offers a variety of food. Mielie, yams, and cabbage. Fruit can often be found making their ways into the main dishes as well.
So a friend of mine is from South Africa. She gave me the following recipe and insits that I try it first. This thursday we start of Soupfest with Peanut soup. Below is the recipe. Lets cook it and see what happens.
Peanut Soup
3 cups veggie stock
2 medium slices fresh ginger
1 sweet potato, chopped and peeled
2 carrots, chopped
1 orange pepper, chopped
2 small onions, chopped
3 green onions, chopped
½ cup smooth peanut butter
1 cup tomato juice or V8
½ tsp red pepper
2 tbsp minced garlic
1 tbsp oil
1 tbsp brown sugar
salt and pepper
Sauté pepper, ginger, carrots, garlic, onions and red pepper in oil. Cook for a couple minutes and add potato and stock. Bring to the boil. Simmer for about 10 minutes and put cooked veggies in to food processor and purée until smooth. Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy. Add sugar, salt and pepper. Serve with green onions.
salvation formy energy crisis. Ohh how I love thee.
It’s Fall and with Fall comes on my ever increasing need to cook. Some people go on adventures I travel thru cuisine. This year I’m going to be experimenting with Soup. From South African Peanut soup to India Garlic, Chickpea and Spinach Soup, to the Mediterranean with Chicken and Gnocchi soup. We will have a fun trip. Below is the list of soups I’ll be dabbling in this Fall. They are in no particular order. The Peanut Soup will be first though. I’ll post updates as it gets closer to cooking time.
Corn and Potato Chowder
Peanut Soup
Cheese Enchilada Chowder
Cheeseburger
Pumpkin Curry
Creamy Yellow Summer Squash
Garlic, Chickpea & Spinach
Egg Drop
Peach
Broccoli Cheese
Dumplings
Kirsebærsuppe (Cherry Soup)
Potato and Leek
Chicken and Gnocchi
Black Bean
Pasta E Fagioli
Italian Sausage and Tortellini
Zuppa Toscana
Chocolate
Spinach
Cocoa
Cream of Carrot and Honey
Creamy Yellow Summer Squash
I don’t know if I have ever mentioned my adoring love for chickpeas. They are so versatile in taste and texture. They can be used to make so many things.
Curried Chickpeas
1 cup of cooked chickpeas.
2 large onions.
2 dried red chilies.
¼ lb of ginger.
3 garlic cloves.
½ tsp of mustard powder.
1 tsp of cumin.
½ tsp of turmeric.
¼ tsp of cinnamon.
2 tbsp of vegetable oil.
Salt, to taste.
Peel and cut the onion. Cut the ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender; blend into a paste. Over a medium heat add oil to a pan. Sauté the condiments. Once the spices become thick, stir and cook for 5 minutes. Add the cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add the cinnamon powder and turmeric powder. Stir the pan. Cook for 8-10 minutes. Serve hot.
