In the continuing saga of Photographs on the Blog, here’s an experiment… when you click on it, does it enlarge? John’s mom, this is for you!
Simply lay out a nice big piece of heavy-duty foil. In a big bowl, place all your vegetables: especially BEETS which are a revelation grilled! But heirloom potatoes too, and onions and garlic (squash is boring, in my experience), then lots of fresh herbs. Sprinkle with olive oil, salt and pepper, and pile onto the foil. Cover with another sheet of foil, pinch the edges together to make a parcel, and grill on a medium grill for about 20 minutes. Heavenly!
And you can spend those 20 minutes with your kitty…
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Carrot and Ginger Soup
(serves 4)
2 tbsps butter
4 cloves garlic
1 white onion, quartered
8 carrots, cut in large chunks
chicken broth (or vegetable broth) to cover, perhaps 3 cups
1 tbsps (or more) ground ginger
1/2 cup double cream
skimmed milk to thin to taste
sea salt and pepper to taste
Melt the butter in a heavy saucepan and saute garlic and onion till soft. Add carrots, and pour over chicken broth. Add ginger and simmer for about 30 minutes till carrots are soft. Puree with hand blender and add cream and milk and season to taste.
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