{"id":279,"date":"2021-01-04T18:29:10","date_gmt":"2021-01-04T17:29:10","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=279"},"modified":"2021-01-04T18:30:20","modified_gmt":"2021-01-04T17:30:20","slug":"lockdownkuche-cream-of-grinch-soup-co","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2021\/01\/04\/lockdownkuche-cream-of-grinch-soup-co\/","title":{"rendered":"#LockdownK\u00fcche: Cream of Grinch Soup & Co"},"content":{"rendered":"\n
\"\"
The original LockdownK\u00fcche. Meme stolen from Internets.<\/figcaption><\/figure><\/div>\n\n\n\n

When I saw Goodfellas<\/a> for the first time last month during Lockdown Light, this scene felt so familiar! I haven’t tried shaving the garlic yet, but with Total Lockdown dragging on, it’s only a matter of time. (There is a recipe for Goodfellas Prison Sauce<\/a>. It looks expensive.)<\/p>\n\n\n\n

We had all the traditional holiday foods: Raclette<\/em><\/a> with Mr Radish’s parents for Christmas Eve, Pickle Roll-Ups for Christmas Day, and a meat fondue on 2. Weihnachten<\/em> with a beef boullion seasoned with garlic, ginger, and soy sauce instead of hot oil.<\/p>\n\n\n\n

This was followed by the traditional “what the hell am I supposed to do with these leftover zucchini chunks\/shrimps\/meatballs\/mushrooms” panic.<\/p>\n\n\n\n

Grinchcremesuppe<\/h2>\n\n\n\n

The quilter who submitted this recipe to the 1990s “quick meals from quilters” cookbook I bought in a bookstore in an indoor shopping mall(!) called this “Cream of Zucchini” but around here it is Grinch Soup, and I served it with Jingtinglers for #MeatballMonday<\/a>. Somebody please get the reference and laugh. Please. <\/p>\n\n\n\n

\"\"
Bad Handy Foto\u2122. December 2020.<\/figcaption><\/figure><\/div>\n\n\n\n

Selbstgemachte Fettucini mit Shrimps<\/h2>\n\n\n\n

Mr Radish bought a pasta machine last month, because apparently we have not been eating enough processed carbohydrates. It’s brought a whole new dimension to my Pinterest browsing; you click on one pin from that woman in Seattle who wrote a cookbook about making noodles that look like the ones you made as a kid<\/a> and suddenly there’s nothing but crazy-dyed food in your home feed. Sigh.<\/p>\n\n\n\n

The maiden voyage was a very simple fettucine, with leftover shrimp, and a “easy melt butter with cream in a pan then add your noodles and handfuls of grated cheese” sauce that I will never make again because all my beautiful Grana Padano<\/a> stuck to the bottom of the pan. <\/p>\n\n\n\n

\"\"
Bad Handy Foto\u2122. December 2020.<\/figcaption><\/figure><\/div>\n\n\n\n

I have Pasta Goals<\/a> now. Watch this space.<\/p>\n\n\n\n

Blechpizza<\/h2>\n\n\n\n

Your Blech is your baking sheet. This is the homemade thick-bread-dough crust from your 1980s school pizza, but with leftover mushrooms and olives instead of leftover Sloppy Joes and some sort of Edamer-Tilsiter-Cheddar-Mozzarella mix instead of government surplus. <\/p>\n\n\n\n

But that’s kind of a long name, so…Blechpizza. <\/p>\n\n\n\n

\"\"
Bad Handy Foto\u2122. December 2020.<\/figcaption><\/figure><\/div>\n\n\n\n

Vampir-Abwehrmittel mit H\u00e4hnchen<\/h2>\n\n\n\n

We had a cheese fondue on Silvester<\/em> (New Year’s Eve) and there was some white wine leftover. I paired it with some carrots that had to be used up, chicken, rice, and a whole head of Spanish garlic, chopped instead of shaved. Maybe next time. I won’t call it Risotto, but the consistence is not dissimilar.<\/p>\n\n\n\n

\"\"
Bad Handy Foto\u2122. December 2020.<\/figcaption><\/figure><\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

When I saw Goodfellas for the first time last month during Lockdown Light, this scene felt so familiar! I haven’t tried shaving the garlic yet, but with Total Lockdown dragging on, it’s only a matter of time. (There is a recipe for Goodfellas Prison Sauce. It looks expensive.) We had all the traditional holiday foods: Raclette with Mr Radish’s parents for Christmas Eve, Pickle Roll-Ups for Christmas Day, and a meat fondue on 2. Weihnachten with a beef boullion seasoned with garlic, ginger, and soy sauce instead of hot oil. This was followed by the traditional “what the hell am I supposed to do with these leftover zucchini chunks\/shrimps\/meatballs\/mushrooms” panic. Grinchcremesuppe The quilter who submitted this recipe to the 1990s “quick meals from quilters” cookbook I bought in a bookstore in an indoor shopping mall(!) called this “Cream of Zucchini” but around here it is Grinch Soup, and I served it with Jingtinglers for #MeatballMonday. Somebody please get the reference and laugh. Please. Selbstgemachte Fettucini mit Shrimps Mr Radish bought a pasta machine last month, because apparently we have not been eating enough processed carbohydrates. It’s brought a whole new dimension to my Pinterest browsing; you click on one pin from that woman in Seattle who wrote a cookbook about making noodles that look like the ones you made as a kid and suddenly there’s nothing but crazy-dyed food in your home feed. Sigh. The maiden voyage was a very simple fettucine, with leftover shrimp, and a “easy melt butter with cream in a pan then add your noodles and handfuls of grated cheese” sauce that I will never make again because all my beautiful Grana Padano stuck to the bottom of the pan. I have Pasta Goals now. Watch this space. Blechpizza Your Blech is your baking sheet. This is the homemade thick-bread-dough crust from your 1980s school pizza, but with leftover mushrooms and olives instead of leftover Sloppy Joes and some sort of Edamer-Tilsiter-Cheddar-Mozzarella mix instead of government surplus. But that’s kind of a long name, so…Blechpizza. Vampir-Abwehrmittel mit H\u00e4hnchen We had a cheese fondue on Silvester (New Year’s Eve) and there was some white wine leftover. I paired it with some carrots that had to be used up, chicken, rice, and a whole head of Spanish garlic, chopped instead of shaved. Maybe next time. I won’t call it Risotto, but the consistence is not dissimilar.<\/p>\n","protected":false},"author":2,"featured_media":317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,23],"tags":[],"class_list":["post-279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lockdownkuche","category-la-vida-lockdown"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/comments?post=279"}],"version-history":[{"count":6,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/279\/revisions"}],"predecessor-version":[{"id":319,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/279\/revisions\/319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/media\/317"}],"wp:attachment":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/media?parent=279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/categories?post=279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/tags?post=279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}