Jinx Minx wrote:

> So it's not okay to "barrage" RFC with recipe posts, which AFAIK involve
> "cooking", but it's okay to barrage RFC with a gazillion irrelevant posts
> about chuckles of the day and movies of the day and what you ate for
> breakfast and every single other topic you start in order to generate
> conversation here, most of which are stupid as hell and only vaguely related
> to cooking? Yeah, that makes sense. I'd much rather wade through Carol's
> recipes than your moronic dribble. If Carol only came to RFC in order to
> post recipes, then I might see your point, but that isn't the case so....
>
> Carol, keep your recipes coming! I've enjoyed every one of them! Andy,
> you're an idiot.

Thanks, Jinx, I think you saved a lot of us some typing.

ObFood: Served the last bowl of beef barley soup to a guest, who
couldn't stop talking about how wonderful it was and how she is going to
make it now, though she's never tried making it before.

ObRecipe: Ethiopian Pumpkin Stew
(Berberé spice mixture is a standard Ethiopian spice blend. I add it to
lentils, other legumes, and anything I want to call "Ethiopian". :-)

Ethiopian Pumpkin Stew

2-3 Tbs. olive oil (more or less to taste)
1 onion, diced
2-3 Tbs. berberé spice mixture
1 quart veggie broth (or use 2 veggie buillon cubes and a quart of
boiling water)
1 1/2 cups EACH pureed pumpkin and sweet potato (or 3 cups of any
combination of squash/sweet potato, mashed -- canned or frozen is fine, too)
2-3 medium potatoes
1 handful of cilantro, chopped

Sautee onions in olive oil until translucent. Add spice mixture and cook
another minute or so. Add broth and pumpkin/sweet potato and stir. Bring
to a boil, then reduce heat and simmer for at least 30 minutes. 30
minutes or so before serving, peel and dice the potatoes and add them to
the soup. Simmer at least 20-30 minutes, until potatoes are soft. Add
water to soup, if desired, to thin it down. Just before serving, stir in
cilantro.