Kind of like "she", but with more ooomph in the "sh".

Lifted this recipe off the web. -- I'll include my modifications below.

Oblomov Borsch
I invented this recipe in a fit of nostalgia over Moscow and named it after Oblomov, a famously lazy character in Russian literature, because I wanted this recipe to be very easy. Once again, I know borsch is often served cold but this is a hot recipe, like how I used to have it in Russia.
1 tbsp. oil
1 small sweet onion
6 cups or so chicken or vegetable broth (I prefer Swanson's)
4-5 potatoes
4 beets
1/2 head green cabbage
1 tbsp. vinegar
1/2 bunch fresh dill
regular or light sour cream
Chop onion well and simmer in oil in large soup pot. While that's doing its thing, peel potatoes and chop into bite-size pieces. By the time you're done with that, it's time to add the broth; I usually toss potatoes in at the same time. Cover and increase heat to bring to a boil.
Meanwhile, chop ends off beets and scub well. I usually peel the beets, and since the skin is thick this means cutting it off with a knife. (There's probably a better way to do this.) After you've peeled the beets, chop them into bite-sized pieces and toss 'em in. Soup is probably boiling by now; reduce heat and uncover.
Simmer about 15-20 minutes.
Chop cabbage well and set aside. Chop dill well.
Add cabbage and vinegar to soup. Add about half that dill you chopped. Cook an additional ten minutes or so, until the cabbage is soft.
To serve soup. pour in pretty bowl. Top with a small scoop of sour cream and a sprinkling of more fresh dill.
Tip: There is a delicious Russian soup called shi you can make which is basically borsch without the beets.

So, what I did was leave out the beets, add carrots (2 - cut in slices), and halve the recipe. I still used two cans of broth, and even added about a cup of water. (Its very dense per this recipe, so I guess it just depends on how "soupy" you want your soup.)

I didn't have fresh dill, so I used about 2-3 teaspoons dried dill in the soup while it was cooking. The dill is strong stuff. The whole creation took about an hour and a half
DON'T leave off the sour cream when you serve. (You can modify to about a teaspoon per individual bowl.) That's the best part.

Enjoy.

Russian-y

I'm feeling very Russian-esque these last few days.

I woke up thinking about Russia. I read an article in Pravda, and understood about 3/4 of it. Did you know they are about to bury Lenin (or maybe just did) in a "Christian" burial? -- And, did you know that some American offered to buy Lenin's shrunken little body?

Then, last night I made schi. Totally good Russian soup, like borscht without the beets. It turned out really good. Let me know if you want the recipe. But, if you ever did that crazy cabbage soup diet, this will probably give you unwelcome flashbacks.

Every now and then I'll get a longing for Russia. I learned a lot there, about Russia, history, the world, and about me. Plus, at the time I went, Americans were kind of like movie stars, and you just don't get that everyday.

Chris and I are may be going there next summer.

This concludes the Russian interlude, now back to our regularly scheduled program.

Tressa at Thomas the Train!!
laura

Conversation with a 2 and a half year old

Me: We're going to see Judy in here.
T: I don't know her.
Me: You met her, almost a year ago, we had dinner.
T: When I was a little girl.
Me: What are you now?
T: A big girl.
Me: When were you a little girl?
T: Well, I think I was a little girl a year ago.
I'm a big girl now.


Sure you are.

I guess humidity could be a good thing....
laura

Eli finds her nose.
laura

I know....

Okay, it was just a little "priming the pump" to get the juices flowing...

Friday Poetry -- 21 (1st Haiku)

Long drive to see friends
Congratulations, Pent’nys!
Be back soon. Love, Seals.

Weather in Amarillo....

Right now, Amarillo is Cloudy, and the temperature is 45°F.
Feels Like 38°F.

Here comes winter!