Here’s a picture of Doma that my sister Jessie took on her recent trip to India, in part for her class’s 45th anniversary reunion at Woodstock.
Jessie found Doma in her shop on Janpath and reports that she is currently 85 and healthy!
Tuesday, November 30, 2010
Monday, November 29, 2010
Bill Moyers at His Best
If we just had one mainstream journalist with Bill Moyer's integrity and quality I might return to watching TV news again! This four-minute video, in which he talks about our American "plutonomy", is part of his final PBS broadcast and well worth your time. Click here to watch.
Monday, November 22, 2010
Oyster-Brie Soup
This is a wonderful Thanksgiving or Christmas soup recipe for those who like oysters. It’s an artery clogger, but what the heck, it’s the holiday season!
Oyster-Brie Soup
(Serves 8)
Ingredients:
1. 3 dozen oysters or 1-3 quart jars, depending on your love of oysters.
2. 4 cups cold water
3. 2 sticks unsalted butter
4. ½ cup flour
5. 1 cup coarsely chopped onions
6. ½ cup coarsely chopped celery
7. ½ tsp white pepper
8. ½ tsp red pepper, or to taste
9. 1 lbs brie wedges
10. 2 cups heavy cream, or half-and-half
11. ½ cup champagne or white wine
Instructions:
1. Combine oysters and water, and place in Frig for one hour.
2. Melt butter, add flour, and beat.
3. Add onions and celery, and sauté
4. Stir in pepper, add cheese and stir until cheese melts, being careful not to let it scorch. Add cream and champagne/wine, and keep stirring. Cook for 4 minutes at simmer.
5. Separately bring oysters to a boil. Turn off the heat and add all the oysters to the soup and add the oyster water until you have the consistency you want.
(Note: you can also add the uncooked oysters directly to the soup if you have them in quart jars, then add water as needed to reach the consistency you like. The oysters will cook just find in the hot soup.)
Oyster-Brie Soup
(Serves 8)
Ingredients:
1. 3 dozen oysters or 1-3 quart jars, depending on your love of oysters.
2. 4 cups cold water
3. 2 sticks unsalted butter
4. ½ cup flour
5. 1 cup coarsely chopped onions
6. ½ cup coarsely chopped celery
7. ½ tsp white pepper
8. ½ tsp red pepper, or to taste
9. 1 lbs brie wedges
10. 2 cups heavy cream, or half-and-half
11. ½ cup champagne or white wine
Instructions:
1. Combine oysters and water, and place in Frig for one hour.
2. Melt butter, add flour, and beat.
3. Add onions and celery, and sauté
4. Stir in pepper, add cheese and stir until cheese melts, being careful not to let it scorch. Add cream and champagne/wine, and keep stirring. Cook for 4 minutes at simmer.
5. Separately bring oysters to a boil. Turn off the heat and add all the oysters to the soup and add the oyster water until you have the consistency you want.
(Note: you can also add the uncooked oysters directly to the soup if you have them in quart jars, then add water as needed to reach the consistency you like. The oysters will cook just find in the hot soup.)
Thursday, November 11, 2010
Wild Travel Ideas, Anyone?
If you still have the travel bug after those years in India, here’s a recommendation: the travel archive of Tim Ferriss’s blog (the guy who wrote the bestselling The 4-Hour Work Week). To go to his blog, click here.
I just scanned the travel section of the blog quickly. It covers a myriad of topics, especially concerning traveling in simple, inexpensive, conscious ways.
One recent article was on how to buy round-the-world tickets most economically. Another was on a guy who took a No Baggage Challenge and traveled for six weeks to 12 countries and 5 continents with no baggage at all. He carried minimal stuff in a vest with lots of pockets and cargo pants. Reminded me of some of the GNID guys in the Natural History Club (or whatever that group called itself).
And there are lots of additional informative, inspiring posts.
The older I get, the more vagabonding (reasonably comfortable vagabonding, that is) appeals to me. Anyone else?
Posted by Esther.
Monday, November 1, 2010
Mini, Mini Reunion
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