Do you ever have one of those weeks where things are just plain bizarre?
How about realizing that a snake has moved in four offices down from yours? No, I am not calling the occupant a snake - the occupant brought a real live snake with him. Four. Offices. Down. Freaky...
Or realizing that half of the Human Resources department just moved in four offices in the other direction.
I am not sure which direction I am supposed to walk any more.
How about realizing that you just read fifteen e-mails in the voice of Eric Cartman? Kee-wwwll. (Or not...)
Yeah - it has been that kind of weird.
Do you know what else is kind of weird? Green stew.
Green soup? Yeah, I can make sense of that.
Green stew? It took me a little while to wrap my head around that concept.
This week's French Fridays with Dorie recipe had us thinking green. A very simple veal soup was given an herbaceous makeover.
Veal and the standard aromatic trio (celery, carrots, onions) are simmered together with garlic, thyme and bay leaf to form the base of the stew. While the veal takes a nap, the broth is cooked down and then processed together with a healthy dose of greens - arugula, spinach, parsley, tarragon and dill, to be exact. The sauce is given the creme fraiche and lemon treatment before being reunited with the veal.
Since I knew that there wouldn't be too many takers on this one, I only made a third of the recipe (which promptly headed back to college with Runner Girl).
This vibrant green was certainly seasonally appropriate (if only my lawn could take on the same hue). Any thing that helps banish the memories of winter to the recesses of my mind is welcome. It's hard to think winter when looking at that. no?
Peace out. XO
This post participates in French Fridays with Dorie.