Ramblings of Silver Blue

07 Jul

TWTTEOSB 07-07-07

Well, I can honestly say I know what I was doing at 07:07:07 on 07/07/07. I was in IM chat with a good friend of mine from northern Virginia.

Tink and I went to the Farmer’s Market in Williamsburg today. Massive accident on the way up (thank God we weren’t involved in it) slowed everyone to a crawl. The farmer’s market wasn’t hitting on too much, so we ended up over at the Fresh Market and collected some awesome stuff for an oriental scallop soup. On our way back (thank goodness, we had ice to keep the scallops cold), there was an accident our way, as well as another accident in the opposite direction. Traffic that way was backed up over 10 miles. Needless to say, if it had been that bad when we were on our way up, we would SO have not gone.

It’s a lazy day for me — there’s a party over at StreetGlo that I’m supposed to go to, and that I’m looking forward to going to. I figure I’ll let some of the heat of the day burn off, and then I’ll be on my way.

I’ve got a few things on my mind that I just can’t bring to words.

So, I’ll leave you with the recipe for the Oriental Scallop Soup

2 cloves of garlic, sliced thin
1 medium onion, sliced thin
1/4 teaspoon crushed ginger
1 quart soy ginger broth
1/2 pound bay scallops
8 ounces sliced “baby bella” mushrooms
1/8 teaspoon crushed red pepper flakes.

In medium saucepan, combine garlic, onion, ginger, red pepper flakes and broth. Bring to a boil. Stir frequently to break onion slices apart. Once broth is at boil, add scallops and mushrooms. Cover. Allow to come to boil and boil for 3 minutes. Turn off, keep covered, allow to sit five minutes. Ladle into soup bowls.

Serve with toast rounds.

Serves 3.

One Response to “TWTTEOSB 07-07-07”

  1. 1
    Tink Says:

    Try this soup! I highly recommend it.

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