That's the number of my house

[sovay]

1. Today I applied for healthcare from the state of Massachusetts. Because my current insurance is no longer affordable, not very helpful to me, and about to be terminated regardless at the end of March. Wish me luck.

2. There's a new issue of The Cascadia Subduction Zone, meaning the issue six months previous is now freely available online. It contains my poems "Censorship" (for Cato and Adresteia) and "The Marriage He Saw Beneath the Shade" (for Arthur Machen and ashlyme). Why don't I own Tanith Lee's Space Is Just a Starry Night?

3. Does anyone have a trusted recipe for a kind of sorrel borscht called schav or scharv? I saw it last night on a menu online and remembered that my grandfather had asked me to make it for him, very late in his life. I didn't quite understand about the sorrel. He kept saying "green borscht" and I was racking my brain trying to reverse-engineer borscht from dark leafy greens like kale or spinach and of course that wasn't correct. We're past both his birthday and yahrzeit at this point in the year, but I could still learn.

4. Charlie Chaplin wrote a novel. I'll have to get a copy of that.

5. Stone Telling hath a blog! (I just finished answering a questionnaire for it.) Also a Patreon page. You should donate. A picture of Dashing Mippo says so.

The bread pudding is great when reheated, too.

Comments

[movingfinger]

My friend from a Polish background says that Polish cooking is very regional, and you should try searching "Barscz zielony." He has a recipe somewhere if you want it.

[sovay]

"Barscz zielony." He has a recipe somewhere if you want it.

That looks like green borscht to me. Sure—if he doesn't mind passing the recipe along, I would like to see it! Thank you.

[movingfinger]

Sorrel Soup

4 tbsp butter
1 onion, peeled, coarsely chopped
1 carrot, peeled, coarsely chopped
½ celery root or 2 stalks celery chopped
1 leek (white part only), trimmed, rinsed, thinly sliced
4 cloves garlic, peeled

½ lb. sorrel leaves
½ lb. arugula

4 cups chicken stock
½ cup flat leafed parsley, chopped
2 tsp nutmeg
salt and freshly ground pepper
juice of ½ lemon

plain yogurt for cold soup or heavy cream for hot soup

optional - 6 hen’s eggs, or 6-12 quails eggs, hard-boiled, peeled halved


In a large pot, melt the butter and cook the onion, carrot, celery, leek and garlic over medium heat until soft. Add arugula and sorrel and simmer for 5 minutes. Add chicken stock, parsley, nutmeg salt and pepper, bring to a boil and then simmer on low heat for one hour.

Let soup cool, add lemon juice and blend until smooth with a blender/food processor.

Serve cold with a dollop of yogurt.

Hot soup, add a dash of heavy cream before serving (says the recipe, but I use yogurt in these circumstances too).

Garnish with eggs if desired.

[sovay]

Sorrel Soup

Thank you!