Archive | July, 2011

I don’t have to live in a box!

29 Jul

Hey all,

I’m a terrible blogger. I never update my page. Blah, blah, blah. Anyhoo, I figured I let you all know that I FINALLY found a place to live in Vancouver. Now I don’t have to sleep under a bridge or on a park bench. HOORAY! Pretty stoked about it. The roomies have an affinity for Super Nintendo, cooking and learning to rock climb. I think we’ll get along fabulously.

Another exciting fact: I only have 3 more weeks of work until I leave. Well, until I go camping with the fam, and then leave. It’s coming on so fast. I’m so excited, but trying to make the most of the time I have left at home.

Eat your heart out Julia Child

13 Jul

So the roomies and I have decided to take turns making dinner for everyone. That way we have 4 home cooked meals a week with minimal individual effort. It’s been working out very nicely. This week I successfully made some of the most delicious french onion soup I’ve ever had. Not to toot my own horn or anything… Who am I kidding? Of course I’m loving tooting my own horn. It’s what blogs were designed for: shameless self promotion. Ahh, I digress.

I started with a blog post about Julie Child’s recipe. I made many alterations because I was too lazy to go to the store. I think they worked out fantastically.

French Onion Soup

  • 5 cups thinly sliced onions
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 9 cups (a little more than 2 quarts) chicken stock–I like the Better Than Boullion chicken base
  • 1/4 cup worcestershire sauce
  • Sourdough bread, sliced
  • 1 cup grated gruyere cheese

Drop sliced onions into bottom of a large pot with butter and oil. Cook on low for about 20 minutes. Add salt and sugarĀ (helps theĀ onions to brown) to the onions and cook on medium for 30-40 minutes, until they are an even golden brown. Off the heat, add a little bit of the chicken stock to deglaze the pot–and make sure you scrape the bottom with a wooden spoon to get all the brown bits. Add the rest of the stock and worcestershire sauce and let simmer for 40 minutes. Season with salt and pepper to taste. Pour soup into oven safe bowls and top with a slice of sourdough bread and a generous heap of gruyere cheese. Bake in a 400 degree oven for about 20 minutes, until the cheese is melty and brown. Enjoy!