|
From Janet Daly, Production Manager:
"Can I offer you some unsolicited advice?"
If my colleagues had a ducat for every time I said this to them in the course of otherwise civil conversations, they'd be feudal lords. All of them.
Maybe you are acquainted with (and are regularly annoyed by) someone like me -- the kind of person who knows the correct spelling of Shecky (as in Shecky Greene), or who can recite the lyrics to "Jive Talkin'," or, as I began to reveal to Agger at dinner one night, how to make chocolate truffles. His response: "Stop! I don't want to know! Some things should remain a mystery." Not even Tung's comparison to "Cheers"' Cliff Clavin could stop me from offering explanations. Luckily, Agger later asked me to explain how to make spaghetti sauce and how to keep a <TD> from spilling over in an HTML document, so everything was okay.
Now I'm taking some of his unsolicited advice, and am offering you, our wonderful readers, a recipe from my kitchen. It's the recipe I give out most frequently -- a remedy for overcoming the miserable colds endemic to the New England winter. Not one to experiment with our readers, I should say that this has cured two Tripod staff members of whatever ailed them. One is Randy, who followed the recipe, and showed up at work the next morning. That's right, morning! Even his shin stigmata was healed.
My soup is a carnivorous version of a South Indian soup recipe (Rasam) I got from a vegetarian cooking bible called Laurel's Kitchen. I make the veggie version for myself when I'm sick, but clearly the Tripodians (and you) do not have time for that. You've got deadlines, and your head is too heavy to remain upright for long. You need to rest, and you need to be able to use your nose again. Here is a simplified version:
"I've got to be able to breathe through my nose again" soup
One 40 oz. can of chicken broth
2 parts chili powder (non-Indian style)
2 parts ground cumin
1/2 part freshly cracked black pepper
1/4 part cayenne pepper
one lemon
crushed or minced garlic (3-6 cloves)
canned whole tomatoes (if you've got'em)
handful (1/2 cup) of rice or noodles
|
Empty can of broth into saucepan/pot. Heat until boiling (big bubbles).
Reduce heat to simmer (small bubbles along sides of pan).
Now make it interesting. Add chili powder, ground cumin, black pepper, cayenne pepper and garlic. Cayenne kicks, as do cracked black pepper corns, so be careful. (Suggestion: If you use a teaspoon as your guide for a "part," you'll make a tasty, edibly spiced soup.) Stir, and turn up the burner heat a little bit. Slice the lemon in half. Squeeze the lemon halves till the juice runs down your leg (Whoa! Inadvertant Led Zep reference. Must have been that glimpse of Josh's tattoo.) No, squeeze the lemon juice into the pot and drop one lemon half right in. Increase heat and bring to low boil.
Now add tomatoes (pop the whole tomatoes with your fingers, squeeze out the seeds, tear'em up and drop them in the pot) and the handful of rice or noodles.
If you have an old ramen noodle sponge hanging around, put in half of it and
please throw out the flavor packet. Cook for 10 minutes, unless you're using ramen (cook for three minutes). Turn off heat. Scoop out the lemon and discard it. Eat the soup as soon as is safe to do so, and make sure you eat it all. Not a drop of broth should be wasted.
|
It's better, of course, if someone else makes it for you and cleans your dishes. Now that you have the recipe, you can e-mail it to your friends in case you're in need of care. Speaking of which, the server calls. Wonder if Jeff and Jon will agree to a soupy service call for our SparcStations....
Feel better soon.
Janet, (1/3/97)
Read more "Letters from Tripod" in the archive.
|