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

[jjhunter]

As of now, the Stone Telling blog also has a DW feed people can subscribe to: stonetelling_blog_feed.

[movingfinger]

I would guess (based on my knowledge of languages and food) that it's "scharv" and sorrel, because of sorrel's distinctive flavor. Very spring tonicky, very Old World. They probably combined it with other greens such as tender young spinach, nettles, whatever they had.

You would probably saute or steam your sorrel (we usually saute it and make omelets) and then run it through a chinois strainer for a puree, but I am unsure what liquid you'd want. Chicken stocks might well be too heavy, and onion to excess will shout down the delicate sorrel flavor. You need to be careful how you cook it (blanch it first!!!!!), how much you use and what you combine it with, because sorrel is loaded with oxalic acid, and too much of that can make you sickish.

Try searching "sorrel soup" and "sorrel puree" and see if that leads anywhere.

[nineweaving.livejournal.com]

My father used to like schav. I dimly remember how startling the sorrel tasted, but I hadn't known that there's a version done with egg and lemon like avgolemeno.

There was bread pudding left to reheat? Such restraint!

The very best of luck with the health insurance.

Nine

[desperance.livejournal.com]

I made a sorrel soup last week, but it wasn't nothing like borscht. Very green, tho'...

[vr-trakowski.livejournal.com]

Huh..."Space is just a starry night" is also a lyric from a song in one of her eps of Blake's 7, though I don't remember whether the song was sung or just played on screen. She wrote the best episodes of that show.

[ashlyme.livejournal.com]

I'd read the Chaplin; the Lee, too. Best of luck!

[papersky.livejournal.com]

1) Good luck.

2) Wonderful poems. I always like your poetry but I especially like the Pan one, which I hadn't seen before.

3) I don't, but if you get one I would like it.

[weirdquark]

1) Good luck!

3) I would kind of like this too, though since if it involves leafy greens I'm the only one in my household that could eat it, I may never get around to making it.

[asakiyume.livejournal.com]

I do have a recipe for sorrel soup, courtesy of the Silver Palate cookbook, a very good recipe. I don't have at my fingertips, but when I go back into the kitchen, I'll get it and send it to you. I grow sorrel, but it's all under snow right now….

[ap-aelfwine.livejournal.com]

I wish you great good luck.

I hope you can work out the sorrel borscht. I've a feeling that I've at one time or another used sorrel for something, but never a soup.

I'd no idea Chaplin had written fiction. I might have to get a copy of that one, myself.

I'm glad the bread pudding reheats well. In my experience it's a very comforting thing on a day like today.