JGE 24 - 50-Cloves of Garlic Soup

Good Day,

How did I start on this concoction that I wanted to try and eat? I have been fighting with, and diagnosed with having the flu, and plain turkey and plain toast and antibiotics is boring. Boring... especially if you're a person like myself who still likes to eat no matter how I feel.

Doing a Google search I searched on the phrase "Foods that are good for one with the flu?"  It turns out that there are over 116,000,000 hits provided by Google. My blurred vision immediately connected with a link to "Garlic Soup - 100x Stronger Than The Best Antibiotics On The Market". I found a recipe for the Garlic Soup and it asked for 50 cloves of garlic.  Better get out the parsley, the mouthwash, and the breath-saver gum.

First of all I have to say that I cheated. I used 51 cloves of garlic...and I realized that I was not going to peel and prep my gloves of garlic so I bought a container of already peeled garlic cloves.  All I had to do was chop off the little bit at sort of dead end.

And instead of describing and writing out all my steps are are some images that I did.  The ingredients included - 51 Cloves of Garlic, 2 tablespoons plus more of Olive Oil, 2 tablespoons of Butter, 2 Onions, 1 tablespoon of Fresh Thyme (no stem), 6 cups Chicken Broth, more fresh herbs - I used Marjoram, Sage, Rosemary and Thyme, 3 cups of Stale Bread, and I cup Sour Cream.

My images -

At this point I used my immersion thing-a-ma-jig that can chop and blend, as best as possible all the ingredients in the pot together.

Then I had my Brew - 50+1 Cream of Garlic Soup...

In conjunction with the antibiotics, I've downed two bowls of soup since.

Does it work?  Hell if I know.  This wasn't a scientific experiment. I just wanted something different than plain turkey breast and dried toast with my Ginger Ale.

I feel much, much better. And Radar is always trying to figure out how to get any scraps that fall from the cutting board.

I love to eat,

Jim

JGE 23 – Shrimp and White Cheddar Grits

Good Day,

And I am back.

I thought I was going to attempt my hand at Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens for supper tonight. I had already thawed out a pound of shrimp. And in keeping with Mother Hubbard I went to the pantry cupboard to search out some Chinese Egg Noodles.

Well staring me right in the face was a box of Quaker Quick Grits and right beside was a bag of Aunt Jemima Old Fashioned Grits. I had bought both at some point when I thought I would be somewhat adventurous. I think that I have tried to cook grits about twice in my life.

It then hit me, as I heard my sister softly challenging me, (from about 600 miles away), to try my hand at some Shrimp and Grits. Why the hell not? I thought I would try something a bit different from my go-to Asian stir-fry.

Of course I went on line and I did a “Shrimp and Grits recipe” search. Results tendered equaled 527,000 possibilities.

I read through a number and did some extraneous clicking and searching and I thought that I could pull off my version of a Shrimp and Cheese Grits recipe.

My ingredients –

For the Grits – 1 cup Aunt Jemima Old Fashioned Grits, (she definitely beat out Quaker Quick Grits); 2 cups Half and Half; 2 cups Chicken Broth; 2 tablespoons butter; sea salt and freshly ground pepper; 4 ozs of White Sharp Cheddar Cheese.

For the Shrimp – I lb. Shrimp; 2 tablespoons Butter; 2 tablespoons bacon grease; 1 onion; 4 small cloves of garlic; 2 tablespoons Parsley; freshly ground pepper; and 1 teaspoon of my homemade Scotch Bonnet relish.

I cooked the grits mixture for about 18 minutes and the shrimp and ingredients for about 7.

White Cheddar Cheese Grits and Spicy Shrimp decorated with some Cherry Tomatoes.

Damn was that good. And it was so good, that I would have to say that my sister is right… damn right.

I enjoyed and Jim's gotta eat.

Jim