obsesionado por Broyhill

Dear Sister and Brother,

I've thought about the dining room furniture and have come to the realization that I don't need it. I appreciate you both: Sister for letting me know it's available and Brother for offering to store it, but I don't have a growing family that would ever use it.

I know I sent mixed messages about the dining set, but that's because I attached emotional aspects. I remember holidays from childhood and Mom fussing over details. Kids running around or hiding underneath the table. Dad scowling from his seat. Dinner rolls or mashed potatos forgotten until after the meal was half over. Dad's toastmaster trophies and Mom's china doll in the china cabinet; kids' schoolwork and school pictures in the credenza. Birthdays and holidays .... and nonbirthdays/holidays. It's all memories wrapped up in emotions and attached to furniture.

So anyway, if I did take the furniture it would stay unused and in storage collecting dust. I think it would be better for another family to have the opportunity to create new memories with it. Thanks again. Happy Valentines! Love you so much,

SaladSnail

~~~~~~~~~~~~

My relationship with my siblings so much like this furniture. A cache of memories no longer needed or appreciated. Estranged, cast aside, collecting dust.

And the tree comes down in 3-2-1...

Oh, so everything is now a kitten toy...

Chunkers has other priorities.

Merry Christmas!

Alien in the Kitchen - Leeks

Leek and Potato Soup From Cooking with Gil (Green Box)

• 50 grams butter
• 1 red onion, finely chopped
• 3 leeks, white part only, sliced
• 1 celery stalk, finely chopped
• 1 garlic clove, finely chopped
• 200 grams potatoes, roughly cut into 2cm cubes
• 750mls chicken stock
• 220ml cream
• 2 tablespoons chopped chives

•Melt the butter in a large pan and add the onion, leek, celery and garlic, cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are soft, but not browned

•Add the stock and potatoes and bring to the boil, reduce the heat and simmer covered for 20 minutes

•Allow the soup to cool, and puree in a blender or food processor, or use a handheld blender

•If freezing, freeze at this stage, otherwise bring the pan of soup gently back to the boil, and stir in the cream.

•Season with salt and pepper and reheat without boiling, serve garnished with the chives

Produce Inspecktor LittleBit sez veggies is ok.

Alien in the Kitchen - Savoy Cabbage

Savoy Cabbage Gratin with Saint-Marcellin From All About Braising by Molly Stevens 3 T. butter 1 head savoy cabbage (about 1 1/2 lbs), quartered, cored, and sliced into 1/2 inch wide shreds 1 bunch scallions, white and green parts, sliced into 1/2 inch-wide pieces salt and pepper 1 1/4 c. chicken stock 1 ripe Saint-Marcellin cheese (about 3 oz) (substitute a good triple-cream cheese such as Brillat-Savarin, Saint Andre, Explorateur, etc) Preheat the oven to 350 degrees. Butter a large gratin dish. In a large skillet, melt the butter over medium-high heat. Add the cabbage and scallions, season with salt and pepper, and saute, stirring ofen until the cabbage is just beginning to brown, 10-12 minutes. Pour in the stock, bring to a steady simmer, scraping the bottom of the pan, and cook for about 2 mintues. Scrape the cabbage mixture and all its juices into the gratin dish. Cover tightly with foil then place in the oven and bake for 45 minutes. Remove the foil and contine to cook until the liquid is mostly evaporated, another 20 minutes or so. Cut or tear the cheese into small lumps and scatter across the gratin. Increase oven temperature to 375 and cook until the cheese is thoroughly melted, about 10 minutes. Serve hot or warm as a first course, side dish, or on its own as a light supper. Enjoy!