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Fall has arrived!


Singin' Sue 71615
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It  is a crisp, cool, overly breezy, wet....and fresh smelling Fall day!

So what to do?

Make soup!!!

When we were blessed to attend Shot Show, we ate lunch at one of the Vanetian's  (?) Casino eateries...and they had the BEST EVER beef/barley soup.

Well, no roast beef today...but hamburger does okay.

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We have a beef-barley soup several times in Fall/Winter , made with hamburger also.

When I read the title of this thread I was picturing my entire place covered in Cottonwood leaves. After last night's wind and rain , it is. Along with a good shedding by the Willows. 

Rex :D , who will soon be raking and sacking.:P

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1 hour ago, Rex M Rugers #6621 said:

We have a beef-barley soup several times in Fall/Winter , made with hamburger also.

When I read the title of this thread I was picturing my entire place covered in Cottonwood leaves. After last night's wind and rain , it is. Along with a good shedding by the Willows. 

Rex :D , who will soon be raking and sacking.:P

The porch was swept yesterday...

I imagine the cabin grass is covered in Aspen leaves...

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3 hours ago, Singin' Sue 71615 said:

Pat Riot...

I was a bit dissapointed, when I found I had no Burgandy (for my soup)

 

Not a big fan of wine in general but your comment made me curious; do people put burgundy in soup? I would have never considered that. 

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13 minutes ago, Pat Riot, SASS #13748 said:

 

Not a big fan of wine in general but your comment made me curious; do people put burgundy in soup? I would have never considered that. 

A bit of a nice, rich Burgundy in a beef base soup is so yummy....

Using Burgundy in a mushroom soup...much like using Chablis in sautéé mushrooms, give it a good flavor.

I like a Burgundy French Onion Soup.

Also, homemade Spaghetti sauce with Burgandy (or Reds) makes a great, non-sweet sauce.

Burgandy is a cheap wine...so go experiment!

 

(Want a great porkloin? Soak in Appricot brandy and Blackberry brandy a day or two...then grill)

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36 minutes ago, Singin' Sue 71615 said:

A bit of a nice, rich Burgundy in a beef base soup is so yummy....

Using Burgundy in a mushroom soup...much like using Chablis in sautéé mushrooms, give it a good flavor.

I like a Burgundy French Onion Soup.

Also, homemade Spaghetti sauce with Burgandy (or Reds) makes a great, non-sweet sauce.

Burgandy is a cheap wine...so go experiment!

 

(Want a great porkloin? Soak in Appricot brandy and Blackberry brandy a day or two...then grill)

Thanks. I will pass on the wine. :)

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It was 87 here today, and dry as a popcorn kernel breaking wind!

 

The frost was NOT on the punkin', this morning, nor on the cow patties, either. 

 

I am putting off making a pot of Texas Red chili....until maybe January.  

 

Instead, I may have to do as the old song that Jimmy Dickens used to sing: "I'll take an old cold tater, and wait".  

 

W.K.

 

 

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19 hours ago, Singin' Sue 71615 said:

It  is a crisp, cool, overly breezy, wet....and fresh smelling Fall day!

So what to do?

Make soup!!!

When we were blessed to attend Shot Show, we ate lunch at one of the Vanetian's  (?) Casino eateries...and they had the BEST EVER beef/barley soup.

Well, no roast beef today...but hamburger does okay.

20211026_111741.jpg

20211026_111856.jpg

Yeah, fall is here.

 

It barely reached 80 yesterday and the high today is only in the low 70's.

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I LOVE beef barley soup....and plain old corn chowder.  I don't have much in the way of alcoholic imbibements in my house any more, mostly something that I put over ice cream once in a blue moon.  Amaretto, Kahlua, Bailey's Chocolate Mint Irish Creme and the like.  Right now I'd just about kill for a bottle of Glayva.  Bobby All Hat introduce me to it about ten years ago, but it hasn't ben imported in five years, maybe more.  The Bailey's seems to be gone, too.

 

Guess I'll go get a bottle of burgundy.  How would that work in beef stroganoff....or even just plain old home made beef stew?  And I really need to find a good, preferably simple, recipe for Boeuf Bourguignon (I can spell it but I can't pronounce it)

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4 hours ago, Forty Rod SASS 3935 said:

I LOVE beef barley soup....and plain old corn chowder.  I don't have much in the way of alcoholic imbibements in my house any more, mostly something that I put over ice cream once in a blue moon.  Amaretto, Kahlua, Bailey's Chocolate Mint Irish Creme and the like.  Right now I'd just about kill for a bottle of Glayva.  Bobby All Hat introduce me to it about ten years ago, but it hasn't ben imported in five years, maybe more.  The Bailey's seems to be gone, too.

 

Guess I'll go get a bottle of burgundy.  How would that work in beef stroganoff....or even just plain old home made beef stew?  And I really need to find a good, preferably simple, recipe for Boeuf Bourguignon (I can spell it but I can't pronounce it)

Perfectly...in all!!!

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I can always tell when fall is here by the water taps in my shower.  In the fall water from the cold water tap is actually cooler than water from the hot tap.

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32 minutes ago, Michigan Slim said:

31 here this morning. Felt good. Time for some venison chili.

I hope the weather stays in fair realms...I sure want to have a full freezer!

24 minutes ago, Larsen E. Pettifogger, SASS #32933 said:

I can always tell when fall is here by the water taps in my shower.  In the fall water from the cold water tap is actually cooler than water from the hot tap.

I do notice that in the RV!!!

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My lovely bride has decided to make potato soup! Yum!

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You guys are trying to bankrupt me!!!

 

Went to the Liquor Barn for a small bottle of burgundy.

 

Smallest bottle they had was 1.5 liters, about a fifteen year supply at my house, and cost me  whopping $7.76  out the door.

 

I'm not sure how much more of this I can afford.

 

I'll find out tomorrow evening if it's worth it all.

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29 minutes ago, Forty Rod SASS 3935 said:

You guys are trying to bankrupt me!!!

 

Went to the Liquor Barn for a small bottle of burgundy.

 

Smallest bottle they had was 1.5 liters, about a fifteen year supply at my house, and cost me  whopping $7.76  out the door.

 

I'm not sure how much more of this I can afford.

 

I'll find out tomorrow evening if it's worth it all.

You will find Burgandy adds a great flavor to any beef dish...

Brown sauces, tomato sauces...

It is just a yummy additive. And of course, all achohol is cooked off.

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39 minutes ago, Singin' Sue 71615 said:

You will find Burgandy adds a great flavor to any beef dish...

Brown sauces, tomato sauces...

It is just a yummy additive. And of course, all achohol is cooked off.

That's good to know becuae I became toe teeteler over 45 years ago.

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