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SCOTCH BROTH!

OK, I think this is the best soup I ever made. I cut the leftover meat off the bone, made curry with it and saved a cup of cubes, and then simmered the bones with remaining meat shreds on them for six hours to make the broth. Then I soaked marrowfat peas overnight and, the next day, sauteed leeks and carrots in butter until soft and added them, the peas, the meat, half a cup of pearl barley, three potatoes, salt, pepper, and thyme. Simmered it all morning (I left the bones in) and it was MAGNIFICENT.
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1 day ago

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Oh my goodness, Susan Wise Bauer! How do accomplish so much all. the. time!

Looks delish!

Oh my goodness!!! Yum!!!! Looks fantastic!

I can almost smell it from here! 😊

I am commenting as a top fan. Exciting.

Looks so yummy!

Looks wonderful!!!

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It's that time of year when I make treks to the barn every six hours...because those lambs and kids are arriving MOMENTARILY.

It's that time of year when I make treks to the barn every six hours...because those lambs and kids are arriving MOMENTARILY.
It's that time of year when I make treks to the barn every six hours...because those lambs and kids are arriving MOMENTARILY.
It's that time of year when I make treks to the barn every six hours...because those lambs and kids are arriving MOMENTARILY.

If I encounter a non-footed "Most scholars agree" even ONE more time I'm going to start hurling history tomes into a vat of Veritaserum, which I have concocted with the help of J. K. Rowling, who at least tells you straight out that she's making s*** up. #weepinghistorian

"Adults on the frontlines of the high-wire process of selective college admissions have long known that wealth and privilege buy access. Parents get that access not only through regular channels—the savvy prepping, drafting, and monitoring that fuel the process—but...

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