Author, Gourmet Chef, and Ping Pong Champ!

Blog 6: Pisces 2/19-3/20

July 26th, 2013 Evelyn Cole

pisces

Pisces are born under the sign of two fish, one headed down and the other headed upward. Pisces are gifted but often torn between two directions. Headed upward, they are visionary—full of good ideas. Headed downward, Pisces are sensitive and need lots of rest after the pressure of being pulled apart. They need to take good care of themselves. The Pisces menu is, therefore, a simple one created the morning of the dinner party so they can rest all afternoon.

 

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Appetizer:

If you remembered to buy avocados so that you have some ripe ones, mash them with seasoned salt and a little bit of lemon juice to serve with crackers or chips. Or add salsa to the mashed avocado. Or just serve crackers and your favorite cheese.

evy_on_water_laying

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Entrée: Peruvian Chicken Soup makes a hearty entrée.

1 two and a half pound chicken or chicken thighs and legs
2 potatoes peeled and each cut into six pieces
6 tablespoon of white rice, rinsed and drained in a strainer
1 stalk of celery
1 tablespoon of chopped garlic
1 tablespoon salt
8 and ½ cups water
1/2 cup frozen corn kernels and ½ cup frozen peas
1/2 bunch of cilantro, rinsed
Lime juice, optional
1. Bring chicken, potatoes, rice, celery, garlic, 1 tsp. salt and eight cups of water to boil in large pan over high heat. Reduce heat to medium and simmer chicken about 30minutes.

2. Process cilantro and remaining ½ cup of water in blender or processor.

3. Remove chicken and celery stalk from large pan. When chicken is cool, remove bones and skin. Discard them and celery stalk.

4. Return chicken to the soup.

5. Add processed cilantro and frozen vegetables. Simmer over medium heat five minutes.

6. Add 2 teaspoons of salt and pepper to taste.

7. Sprinkle with lime juice if you have some.

Serve with hearty bread.

 

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Dessert: Placido Domingo’s Vanilla Custard

Make Peruvian soup and pudding in the morning and rest all afternoon.

1 quart of whole milk
1 cup sugar
1 teaspoon of vanilla
2 whole eggs
2 whole egg yolks
1. Combine milk, sugar, and vanilla in a saucepan and bring to a boil.

2. Remove from heat and cool.

3. Beat eggs and egg yolks.

4. Stir into cooled milk mixture.

5. Pour into 6 or 8 custard cups. Place cups in a large baking pan and add water halfway up the sides.

6. Bake at 350 degrees 35 minutes.

7. Cool, then chill.

Serve with cookies of your choice.

 

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If guests offer to do the dishes, let them.
Here’s a relevant poem of mine:

 

READ THE RECIPE FIRST

She poured in a whole quart of love
before the man was warm
didn’t save enough sugar
to sprinkle on anyone else.

She melted all of the butter, too.
There wasn’t enough left
to grease the pan
let alone the kids

or the skids.

She whipped up a frenzy
without separating
the juicy bits
from the facts.

She set her oven
too high
let the edges burn
the middle sink.

Next life, she vowed
she’d read the recipe
all the way through,
measure before she began.

The next life she came back
as a pile-driving man

 

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evy_on_water_headshot

 

Written by Evelyn Cole

Evelyn Cole




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