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Aug. 2nd, 2004 11:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gmonkey42I rented Hellboy over the weekend because I hadn't seen it before. I didn't think it was as good as X-Men. I just didn't like the plot all that much. I guess it didn't help that Alan's Rasputin was way better than the one in this movie and I remembered that every time they mentioned the name. And how come they were able to get rid of all the Sammaels (or whatever those dog/mini!Cthulhu things were) like that? How come they didn't just get twice as many of them again? Their ability to produce two more every time one got killed didn't seem to have anything to do with the eggs, so having destroyed them woudn't account for it. How did burning them contravene the rules, when electrocuting that first one didn't?
I liked the fish guy. Was that David Hyde Pierce? Yes! I knew it. It was him doing the voice, anyway. Uncredited. That's odd.
I also rented Mortal Kombat. Just for the hell of it. I totally would've done better as Sonja Blade. Her stances look... awkward. She isn't really holding her hands up properly. And she lost her balance in the fight scene with Kano. But they're fighting on sand; I don't know how well I'd do there. I haven't had time to watch all of it. I used to love that game. I liked Kitana. I could do her fan-throwing move. Ooh, and Scorpion. I could do his spear-throw too. ...come to think of it, weren't a lot of them half-circle forward + high punch? I was really bad at doing the fatalities, though. And on MK3 or whichever, I could do... um... female-Goro's move where she jumps up off the screen and then comes down and stomps on her opponent. My brother used to hate that.
***
I made garlic potato soup last night and it was really good. I can't eat raw garlic, unfortunately, because it upsets my stomach. I hope roasted garlic still has some of the health benefits. Even if it doesn't, I love the taste. Want the recipe? I don't have exact quantities for everything because I was just dumping things in the pot but here it is:
2 potatoes
4 or 5 big cloves of garlic
1 pint of half & half
about 1 1/2 Tbsp olive oil
1/2 onion (or use the whole thing if you like onions)
14oz vegetable broth
a blob (about 1-2 Tbsp) sour cream
seasonings: salt & pepper, dill (I didn't have any fresh so I just sprinkled in maybe 1/4 tsp dried), a handful of fresh parsley
also a leek if you like those. I actually bought one but I forgot about it.
- Roast the garlic by wrapping the whole garlic cloves together in foil and sticking them in the oven at 250F for about an hour (they should be mashable at the end).
- Dice the onion and one potato. Cut the other potato into chunks and start boiling it (takes about 30 min).
- Cook the onion and seasonings in the olive oil in a big pot. If I'd remembered the leek, I'd have added that at this point too.
- Add some broth to the pot and simmer.
- When the potatoes are ready, add those and the garlic and more broth and the sour cream and mash it all up. It should be thick and creamy.
- Add more broth (keep a little aside) and the half and half and stir it all up.
- Add the diced potato.
- Cover and simmer, stirring occasionally, until the diced potato is cooked. This took maybe 20 min.
- Then take it off the heat. If it's too thick, add the remaining broth. Then eat it.
This makes enough for about 2 1/2 meal-sized servings or probably 4 servings if it's going to be the soup before a meal. For extra deliciousness, serve it in a hollowed-out large sourdough roll or luigi. For extra-extra deliciousness, serve it in a fresh-baked luigi along with the warm chunks of bread (from hollowing it out) with a little butter and dip them in the soup.
The point of this was that I really liked the Campbell's potato and garlic soup but I haven't been able to eat it for 7 years, because they make theirs with chicken broth. (Since I became a vegetarian 7 years ago.)
I'm getting better at making up recipes. I used to do this thing where I'd just get an idea and toss stuff into a pot and it didn't turn out so well but all my recent attempts have turned out better than I expected. The only problem with this soup is that I think it could be a little creamier - it's a touch mealy from the potatoes. But still good. I think I cooked it for too long, because I was waiting for the garlic to be ready. And I might try cooking the diced potato in a separate pot and adding it ready-cooked, or at least partially cooked, so I don't have to cook the soup for as long after adding the mashed potato.
...I think I'm going to go home for lunch and have some more of that soup.
I liked the fish guy. Was that David Hyde Pierce? Yes! I knew it. It was him doing the voice, anyway. Uncredited. That's odd.
I also rented Mortal Kombat. Just for the hell of it. I totally would've done better as Sonja Blade. Her stances look... awkward. She isn't really holding her hands up properly. And she lost her balance in the fight scene with Kano. But they're fighting on sand; I don't know how well I'd do there. I haven't had time to watch all of it. I used to love that game. I liked Kitana. I could do her fan-throwing move. Ooh, and Scorpion. I could do his spear-throw too. ...come to think of it, weren't a lot of them half-circle forward + high punch? I was really bad at doing the fatalities, though. And on MK3 or whichever, I could do... um... female-Goro's move where she jumps up off the screen and then comes down and stomps on her opponent. My brother used to hate that.
***
I made garlic potato soup last night and it was really good. I can't eat raw garlic, unfortunately, because it upsets my stomach. I hope roasted garlic still has some of the health benefits. Even if it doesn't, I love the taste. Want the recipe? I don't have exact quantities for everything because I was just dumping things in the pot but here it is:
2 potatoes
4 or 5 big cloves of garlic
1 pint of half & half
about 1 1/2 Tbsp olive oil
1/2 onion (or use the whole thing if you like onions)
14oz vegetable broth
a blob (about 1-2 Tbsp) sour cream
seasonings: salt & pepper, dill (I didn't have any fresh so I just sprinkled in maybe 1/4 tsp dried), a handful of fresh parsley
also a leek if you like those. I actually bought one but I forgot about it.
- Roast the garlic by wrapping the whole garlic cloves together in foil and sticking them in the oven at 250F for about an hour (they should be mashable at the end).
- Dice the onion and one potato. Cut the other potato into chunks and start boiling it (takes about 30 min).
- Cook the onion and seasonings in the olive oil in a big pot. If I'd remembered the leek, I'd have added that at this point too.
- Add some broth to the pot and simmer.
- When the potatoes are ready, add those and the garlic and more broth and the sour cream and mash it all up. It should be thick and creamy.
- Add more broth (keep a little aside) and the half and half and stir it all up.
- Add the diced potato.
- Cover and simmer, stirring occasionally, until the diced potato is cooked. This took maybe 20 min.
- Then take it off the heat. If it's too thick, add the remaining broth. Then eat it.
This makes enough for about 2 1/2 meal-sized servings or probably 4 servings if it's going to be the soup before a meal. For extra deliciousness, serve it in a hollowed-out large sourdough roll or luigi. For extra-extra deliciousness, serve it in a fresh-baked luigi along with the warm chunks of bread (from hollowing it out) with a little butter and dip them in the soup.
The point of this was that I really liked the Campbell's potato and garlic soup but I haven't been able to eat it for 7 years, because they make theirs with chicken broth. (Since I became a vegetarian 7 years ago.)
I'm getting better at making up recipes. I used to do this thing where I'd just get an idea and toss stuff into a pot and it didn't turn out so well but all my recent attempts have turned out better than I expected. The only problem with this soup is that I think it could be a little creamier - it's a touch mealy from the potatoes. But still good. I think I cooked it for too long, because I was waiting for the garlic to be ready. And I might try cooking the diced potato in a separate pot and adding it ready-cooked, or at least partially cooked, so I don't have to cook the soup for as long after adding the mashed potato.
...I think I'm going to go home for lunch and have some more of that soup.
