Cooking my traditional Saturday-after-Thanksgiving Mock Terrapin Soup. (Based loosely on the mock turtle soup recipe from the 1964 edition of the Joy of Cooking.)
Seabreeze with two-thirds regular vodka, one-third cucumber vodka makes a sea-cucumber breeze. Jackie likes it.
I could have sworn trademarked hot sauces weren’t invented until the neolithic. (Does look yummy.) https://paleomagonline.com/spicy-buffalo-chicken-meatballs/ #paleo #recipes
(Inspired by Uncle Ben’s, but more to my taste, using ingredients we tend to have on hand.)
⅛ cup wild rice
½ cup water
Bring water to a boil, add wild rice, cover, reduce heat to simmer.
Cook on low heat for 50 minutes. Set aside, along with any remaining liquid.
1 cup water
1 T butter
1½ tsp Better than Bouillon (or any bouillon you use)
1 tsp dried parsley
1 tsp dried minced onion
1 tsp minced garlic
½ tsp basil
½ tsp sage
½ stalk finely chopped celery
⅛ tsp turmeric
⅛ tsp paprika
½ cup long grain white rice
Combine water, butter, bouillon, and spices in a sauce pan and bring to a boil. Add white rice, stir in wild rice (along with any remaining liquid), cover, reduce to a simmer.
Simmer until the white rice has absorbed the liquid, about 20 minutes.
Turmeric and paprika are for color, and this amount seems just right.
(Posted here because I’m going to link to it from another post; this is not going to turn into a recipe site.)