20 August 2010


And like an idiot, I forgot to put on the bloody patch this morning. And I don't notice until I'm here at work. Good job.

To be fair, I'm not a morning/daytime smoker. So the nicotine delivery in the daytime isn't really necessary. So I texted Puppy to ask him to bring me a patch IF and only if he's in the area. Otherwise, I can deal, and put one on tonight when I get home. Maybe I should be doing that anyway. Y'know, just putting on the patch around the hours when I'll need it?

I had a phone conversation (a quick one) last night with Steve's nephew Trevor. I had to be quick, because I didn't want to reach for the no longer there pack of cigarettes, but I guess it's a step in the right direction.

So I made this soup from red bell peppers, and I didn't hate it! Why? Because I couldn't taste it strongly, that's why.

Start with two large Spanish onions, and sautee it in enough oil that the pan is well lubricated. Keep going until they're almost brown. While they're going, chop up 6 large baking potatoes. Get them into an even dice, if you can. If you can't, who cares. You're going to puree the thing anyway. Then, chop up 6 large red bell peppers. Dump the peppers and potatoes in together when the onions are cooked through. Stir everything around. Add in a good kick of curry powder. It needs it, trust me. Also, heave some salt into the mix. Keep stirring. When everything is a lovely yellow, slam on the lid, and let it cook in dry heat for about 10 minutes. You can open the lid and stir every couple of minutes if you're a nervous nellie, like me. :)

To make cheater cheater pumpkin eater type quickie stock, get 2 litres of boiling water, and pitch in 1/4 cup of nutritional yeast, and whatever dried herbs you have lying around. I used oregano and thyme. Let it sit for five minutes, and you have stock. Wahey. Don't add salt, because hi. Who adds salt to stock? You might as well leave it unsalted, and adjust at the end, so you have control over your flavourings.

OK. So once the potatoes and peppers have cooked for a good 10 (or 15, because I got distracted and forgot) minutes, throw in the cheater stock you just made. If you don't have nutritional yeast, no big. Leave it out, and just use the herbs. If you don't have herbs, go to the bloody store and /get/ some herbs. Come on, people. Gotta work with something, right?

Then, once that's all sorted, blend 2 cups of coconut milk with 1/3 cup of cornstarch, arrowroot, tapioca starch, potato starch, or whatever other starch you have. Use a stick blender or a regular blender, because those starches can get stubborn, and clump on you for no reason. No, you can't use all purpose flour, because you then have to cook the raw flour taste out of it. If you /really/ were determined, go ahead and make a roux, and add coconut milk to it. I won't tell anyone if you won't.

Let the potatoes and peppers boil together until the potatoes are tender enough that they're almost falling apart. Pour in the coocnut milk and starch mix. Let it come up to a full boil, and then turn off the heat. Blend the soup until it's smooth. If you're one of Those People, strain it. If you're not afraid of a tiny bit of texture, leave it be, and eat it.

It was tasty. There was the savoury taste of the bell peppers, but none of that yucky bitterness.