lots of weekend updates to come including unique LA shopping, musha eating, and mochi + gelato adventures. but for now, nyam nyam nyam (korean for "nom nom nom").
5.03.2009
avo-L-M-N-O-P
so my google reader told me to go check out this blog. so i did. because i always do what my computer tells me to. or something like that. anyway, i was looking for something that used a lot of chicken stock and lemons. i have an open carton of stock full of microbes working away to make it go bad (boo microbes!), egg whites left over from the chocolate croissant bread pudding, and too many lemons in my fridge right now. and look! this recipe uses both! and i had exactly 3 cups of chicken stock left. whee! i know it's avoglemono, but my brain keeps reading it as "avo-L-M-N-O-P." eggy, lemony, yum. it's like egg drop soup. well, it is an egg drop soup. i love doing this to my ramen, too. mmMMM.
lots of weekend updates to come including unique LA shopping, musha eating, and mochi + gelato adventures. but for now, nyam nyam nyam (korean for "nom nom nom").
lots of weekend updates to come including unique LA shopping, musha eating, and mochi + gelato adventures. but for now, nyam nyam nyam (korean for "nom nom nom").
Subscribe to:
Post Comments (Atom)
I am glad I was able to help you use things up. You have to be careful because those things will start taking sides and then you will have to put on a helmet when you need some milk.
ReplyDeleteHow did it work with only the egg whites? I have never tried that. And you are right, it is even in Joy of Cooking under egg drop soups.
Ooooh this looks pretty yummy and easy to make.
ReplyDeleteinteresting. it sounds like something i would like, but the hub, not so much.
ReplyDeleteInteresting. Methinks this is a bit too sophisticated for my palette.
ReplyDelete