Quote:
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Originally Posted by BamCamper
So far we have:
1. Table Mountain in Wrightwood.
Scenic, reasonably priced.
2. Shady Glen RV Park in Barstow.
Possible Elvis sightings, interesting neighbors.
3. Following the Goins to Monument Valley.
Looting, snow, tacky and amusing souvenir buying.
4. Perhaps squeeze in a quick trip to Lake Cachuma in Santa Barbara.
Wine tasting, Cold Springs Tavern, Lake, fewer speeding tickets for Bam.
5. Mud Flats Boggy Bottom Boondock.
Self explanatory.
What else?
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OK OK,
i was holding out the best for last...
BUELLTON
split pea soup.
there,
i said it.
family dinner, a meeting, bowl a game.
the end.
'bo
THE RECIPE:
2 medium shallots, chopped
1 teaspoon olive oil
1 (4-oz) boiling potato, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water
Preparation
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes. Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
Drizzle servings with crème fraîche.
Cooks' note:
• Soup can be made 2 days ahead and chilled, covered.