Guess who’s cookin’ up some soup stock?
Why do you insist on making me cry, onions?
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Are you making enough for everybody?
(I sure do loves me some soup, don’t I‽)
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Are you an engineer?
Freeze’em first and use a super sharp knife?
Is 6 cups of stock enough for everybody?
How does barley-tomato-lentil soup sound?
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Do you know that since I only use celery for making stock, I chop and freeze what’s left over after I buy it fresh?
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Did you know that celery filled with peanut butter and topped with a row of raisins is called “ants on a log”? And that’s it’s delicious?
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How can that be delicious when the taste of raw celery makes my mouth freak the hell out?
How about when you cook it?
Isn’t it strange that cooking celery renders it harmless?
Texture, flavor, or both?
Fricken delicious?
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What word can I use to describe how icky the flavor is to me?
People like celery?
Is this an April Fools?
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Bitter, alkaline, and the opposite of tanniny?
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Perhaps with homemade biskit on the side? Or maybe some beer bread?
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Squickish? Qualmy? Reptilliant?
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Ever tried lime zest in barley soup?
Whaaaaaa? I’m intrigued - care to provide some guidance or a recipe?
Isn’t it as simple as putting lime zest in some barley soup?
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