I first tried lentil soup after seeing an episode of "The Young Ones" (BBC 80's) where the resident hippie extols it's virtues. It's a regular for us now, especially in the winter.
I am a recovering red meatatarian. I have introduced many variations of turkey and chicken into my diet. I still have an occasional steak, chuck roast, or prime rib; however, the meat from our feathered friends is now firmly in the majority. I have a chili recipe that is pretty simple.
Fun to read, tks for posting. Hard to talk about global warming when my hometown in Montana registered -31C this weekend, and here in Norway we've had -30C in Oslo...Kong Vinter as they call him here is blessedly making his presence known around the globe. Lentils yes. Can also heartily recommend a Croatian bean stew called GRAH VARIVO, that we enjoy every winter. Chilly wind in Newport aye!
My mother was a cook in various situations, schools, restaurants and camps. As such she could make a meal from a block of government cheese. She was that good. One of her best was lentil soup. I can still taste the tiny bits of ham in the soup. Thanks for bringing that memory alive once again.
When I was at SWOS you could tell who the Naval Academy and NROTC folks were by their bridge coats - no simple pea coats for them!
Otherwise, I spent a lot of time up in Newport on my first ship (USS Oliver Hazard Perry) since our squadron was based there. Standing OOD in port was not a lot of fun in winter. We procured a shack for the quarterdeck at some point, but otherwise we spent a lot of time huddled around a small heater in the center passageway. Good times!
First sea tour was on a Dealey Class DE in Cortron 8 in Newport in 1966. Seems it was always winter there. I recall the wooden Quarterdeck shack. It was a place where the OOD and POOW kept warm while the MOOW stood his vigil in the cold gale that always blew off Narragansett Bay. I remember chipping ice off the lifelines and rails, the light layer of ice inside the hull next to my rack. The QD watch was heaven compared to the roving patrol parking lot security watch on the hill. First "deployment" on DE-1027 was to Halifax in the winter. Made me fonder of tropical Newport. Good times! I retired to the Florida Panhandle. That Wx window in the lower right side of my computer monitor says 30°F at the moment. No Global Warming here.
We really must find a way to introduce you to deer hunting. Harvesting, processing, aging and then serving venison is a rather unique thing. Because I handle everything from gunshot to fork, my venison is about as well cared for red meat outside Japan. Range free, chemical, antibiotic and hormone free as it can come (the girls like that aspect). Even that nice 8-point last year in full rut, no gamey flavor at all. I know your estate is covered with them.
I've hunted deer before--but Mrs. Murphy will not let me hunt them here on the farm. "They are residents" she says. But yeah--I'd love a freezer full of venison...
Well, the Salamander Sporting Estate's rut period runs the first two weeks of November should you ever find yourself deep in the heart of Dixie, we shall reserve a stand for you.
Newport in the winter was no fun because our uniform kit didn't have decent cold weather clothing. I did Steam EOOW in 89 and Gas turbine EOOW in 91, both in the winter.
I first tried lentil soup after seeing an episode of "The Young Ones" (BBC 80's) where the resident hippie extols it's virtues. It's a regular for us now, especially in the winter.
Making (first time) butternut squash soup today!
I am a recovering red meatatarian. I have introduced many variations of turkey and chicken into my diet. I still have an occasional steak, chuck roast, or prime rib; however, the meat from our feathered friends is now firmly in the majority. I have a chili recipe that is pretty simple.
2 cans of pinto beans
2 cups Hunt’s red sauce
1 can Hunt’s roasted garlic diced tomaotes
1 medium onion
1-2 cups Frozen corn
Chili powder to taste
1 lb browned ground turkey sausage (salt & pepper)
Just throw it in the crockpot on low and enjoy the next day.
Sounds delicious!!!
Singling up in Newport was a dumb move. Three months a year of good weather vs ten.
Steam EOOW in 87 in Coronado had none of those drawbacks ;)
Just looked up GRAH---need to add to the list.
Fun to read, tks for posting. Hard to talk about global warming when my hometown in Montana registered -31C this weekend, and here in Norway we've had -30C in Oslo...Kong Vinter as they call him here is blessedly making his presence known around the globe. Lentils yes. Can also heartily recommend a Croatian bean stew called GRAH VARIVO, that we enjoy every winter. Chilly wind in Newport aye!
My mother was a cook in various situations, schools, restaurants and camps. As such she could make a meal from a block of government cheese. She was that good. One of her best was lentil soup. I can still taste the tiny bits of ham in the soup. Thanks for bringing that memory alive once again.
Hadn't thought about ham...thank YOU!
Beat me to it. Our Lentil soup features chunks of country ham . Hard to beat as a hearty get you up. I too am a carnivore.
Solid folksy good stuff! Thanks for this. 🦡
When I was at SWOS you could tell who the Naval Academy and NROTC folks were by their bridge coats - no simple pea coats for them!
Otherwise, I spent a lot of time up in Newport on my first ship (USS Oliver Hazard Perry) since our squadron was based there. Standing OOD in port was not a lot of fun in winter. We procured a shack for the quarterdeck at some point, but otherwise we spent a lot of time huddled around a small heater in the center passageway. Good times!
Was always envious of those bridge coats...
First sea tour was on a Dealey Class DE in Cortron 8 in Newport in 1966. Seems it was always winter there. I recall the wooden Quarterdeck shack. It was a place where the OOD and POOW kept warm while the MOOW stood his vigil in the cold gale that always blew off Narragansett Bay. I remember chipping ice off the lifelines and rails, the light layer of ice inside the hull next to my rack. The QD watch was heaven compared to the roving patrol parking lot security watch on the hill. First "deployment" on DE-1027 was to Halifax in the winter. Made me fonder of tropical Newport. Good times! I retired to the Florida Panhandle. That Wx window in the lower right side of my computer monitor says 30°F at the moment. No Global Warming here.
We really must find a way to introduce you to deer hunting. Harvesting, processing, aging and then serving venison is a rather unique thing. Because I handle everything from gunshot to fork, my venison is about as well cared for red meat outside Japan. Range free, chemical, antibiotic and hormone free as it can come (the girls like that aspect). Even that nice 8-point last year in full rut, no gamey flavor at all. I know your estate is covered with them.
I've hunted deer before--but Mrs. Murphy will not let me hunt them here on the farm. "They are residents" she says. But yeah--I'd love a freezer full of venison...
Well, the Salamander Sporting Estate's rut period runs the first two weeks of November should you ever find yourself deep in the heart of Dixie, we shall reserve a stand for you.
We're trying to do at least one meatless meal a week (beans, mushrooms) and have started cooking with Primary Beans. We'll see how long it lasts.
I'm increasingly headed in the direction of Team Vegetarian too. My tummy simply feels better after eating more veggies than meats.
Newport in the winter was no fun because our uniform kit didn't have decent cold weather clothing. I did Steam EOOW in 89 and Gas turbine EOOW in 91, both in the winter.
Don't need to apologize for language, unless it's Anglo-Saxon.;)
And as for your life extension goals, there's a reason the ancient Hebrews said "3 score and 10" being a human lifetime.