So this was one of those nights when everything seemed to get kinda messy and dinner was way late and I got that tension pain in the back of my neck and I tasted lots of stuff while I was cooking, so I wasn’t really hungry when the food was done. Plus I was cooking in my work clothes, worried about splatters, and digging in elastics, and scratchy wool socks I’d been wearing since 7:00 a.m.<\/p>\n
The new peppermint brownie recipe that Al saw on the cover of one of my cooking mags and wanted, is one of those annoying recipes where it’s all “3\/4 cup mint chocolate chips, divided” and you melt some with butter and chop up the rest … and it has 1\/8 teaspoon measures, too.<\/p>\n
But the squash soup, that I’ve made many time before, came out truly silky with the new immersion blendor and there was far less to clean up than when pur\u00e9eing in the food processor, and no awkward pouring and ladling hot liquids. Instead of just plain water in the soup, I put in some Thanksgiving turkey broth, that I thawed to make these Brussels sprouts<\/a> (hope to make them today), and some leftover Francis Coppola fizzy white wine<\/a>, that somebody brought to the cookie party and I opened on Christmas Day, that was good, but not that good.<\/p>\n After we ate our soup and rolls, I got into pajammies and we watched the Swedish Girl With Dragon Tattoo<\/em><\/a>, and agreed it’s better than the new American version<\/a>. Lisbeth is tougher, and the Swedish version is truer to the original book.\u00a0 Though the new one is pretty to watch – of course, it does have Daniel Craig. And by bedtime, I’d gotten the cookies neatly cut, and everything was cleaned up. So the kitchen (and my stomach) back to rights, and oatmeal for breakfast today.<\/p>\n