Tuesday, February 15, 2011

Ch-ch-changes

Vision
Vision, 3.5x5 inches. Graphite on paper.

I've been a bad girl. I dove into reading Filth the past few days. It's a book about a misogynist pig of a cop. A friend let me borrow the book a while back, and I kept putting off reading it. I didn't even put it on my reading list. I read the first chapter when I got the book. It didn't intrigue me.

Many months later, I've entered a sort of "blue period" in my work. I've been more interested in what's dark. I've been researching the twenties and prohibition.

And now I've been diving back into writing. I made a promise over on twitter that I'd post a story up here next week. I want to post the story I'm working on now. It's my best yet. But no matter what, a story will be posted, whether this is complete or not.

Thursday, February 3, 2011

Sexy Brat Soup

Okay, it was either that or title it Sausage Soup, which triggers the 12 year old in me. I swear I was in stitches last night thinking about it. *ahem* Pardon me, I mean soup is a very serious affair. La cuisine! Haha, just kidding.

So, Sexy Brat Soup... I've been freezing lately and got back on a soup kick. I went out shopping all excited yesterday and made the soup early this evening. It's so delicious! I had to share with you.

I promise this won't turn into a giant food blog. I just so happened to ban myself from eating out and am trying to cook everyday. It's in preparation for a special project. You'll see much later.

Back to the soup!

Photobucket

I changed up the soup a little bit from the original, adding my own kick!

Adapted from The Pioneer Woman's Bratwurst and Potato Soup.

Sexy Brat Soup

Ingredients:

1 tablespoon butter
1 medium onion, chopped
2 medium carrots, shredded
2 medium russet potatoes, peeled and diced
1 1/2 cups chicken broth
12 oz cooked bratwurst, sliced
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon parsley
salt and pepper to taste

Instructions:
1. Melt the butter in the pot, and add in the shredded carrots and chopped onions. Saute until tender.
2. Add the broth, potatoes, and sausage. Sprinkle in the herbs, garlic, salt and pepper.
3. Cover the pot with a lid, and let simmer for about 15-20 minutes (until the potatoes are very soft).
4. Remove the sausage from the pot. Puree about half of the potatoes (leaving some of the potatoes unblended). Mix and then add the sausage back to the pot. The broth should be thickened by the blended potatoes.
5. Enjoy. ;)