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Hey everyone! Say hello to Adele, a new member! She's a very good friend of mine from another forum>
- Thread starter meryl
- Start date
G
Guest
Guest
Hi Adele!
This is a great forum. It's a bit cumbersome to navigate compared to Delphi but you can search the entire archive without a membership and most importantly - everyone is friendly and helpful.
Here's how I navigate:
After logging in I open any message I want to read in a new tab. Once all the messages that interest me are open in their new tabs, I use my home button to get back to the top and click mark read. The next time I log in I can rapidly scroll to the bottom and just keep an eye out for the messages in red type - they are the new ones.
Cindy
This is a great forum. It's a bit cumbersome to navigate compared to Delphi but you can search the entire archive without a membership and most importantly - everyone is friendly and helpful.
Here's how I navigate:
After logging in I open any message I want to read in a new tab. Once all the messages that interest me are open in their new tabs, I use my home button to get back to the top and click mark read. The next time I log in I can rapidly scroll to the bottom and just keep an eye out for the messages in red type - they are the new ones.
Cindy
steve2-in-la
Well-known member
Greetings, Adele. Don't believe ANYTHING these kind people have to say about me. Seriously. Nothing.
cynupstateny
Well-known member
Hi Adele! Welcome! A lot of good people and a lot of good recipes.
barbara-in-va
Well-known member
Welcome to Eat.At! Always fun to have new folks join in smileys/smile.gif
patbastrop
Well-known member
Hi Adele! Welcome to the swap! Nice folks here, reallly, really nice. Any friend of Meryl's is a
friend of ours! Tell us about yourself.
friend of ours! Tell us about yourself.
G
Guest
Guest
How nice!
Wow! Thanks for all the loverly welcomes! I'm in Orlando and brownies are my 'thing'. Right now I'm into chilled vegetable soups.
I missed Meryl's breads, so very glad I found her.
I was on here for almost 2 hours yesterday and am already used to the format, so that's a plus.
Cylaxia- are you Sally's friend?
Wow! Thanks for all the loverly welcomes! I'm in Orlando and brownies are my 'thing'. Right now I'm into chilled vegetable soups.
I missed Meryl's breads, so very glad I found her.
I was on here for almost 2 hours yesterday and am already used to the format, so that's a plus.
Cylaxia- are you Sally's friend?
REC: Chilled Avocado & Grapefruit Soup...
Avocado and Grapefruit Soup
Serving Size: 4
Ingredients:
1 large Ruby Red grapefruit
1 6-ounce bunch watercress, stems discarded
3 medium Hass avocados, peeled and pitted
1 1/2 teaspoons finely grated fresh ginger
1 lime, juice of
1 cup vegetable broth, chilled
3/4 cup ice water
Kosher salt
1/3 cup finely diced cucumber, peeled and seeded
1 tablespoon snipped chives
Directions:
1. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut in between the grapefruit membranes to release the sections into the strainer. Squeeze the grapefruit juice from the membranes through the strainer. Reserve the juice and grapefruit sections separately.
2. Bring a small saucepan of water to a boil; fill a medium bowl with ice water. Blanch the watercress just until limp, about 30 seconds. Drain the watercress and cool it in the ice water. Drain the watercress again, squeezing out any excess liquid. Finely chop the watercress.
3. In a blender or food processor, puree the avocados with the blanched watercress, ginger, lime juice and the reserved grapefruit juice. With the machine on, add the chilled vegetable broth and ice water and puree the avocado soup until combined. Season the soup with salt and ladle it into bowls. Just before serving, garnish with the cucumber, chives and grapefruit sections and serve.
NOTES : The avocado and grapefruit soup can be kept chilled for up to 3 hours.
Avocado and Grapefruit Soup
Serving Size: 4
Ingredients:
1 large Ruby Red grapefruit
1 6-ounce bunch watercress, stems discarded
3 medium Hass avocados, peeled and pitted
1 1/2 teaspoons finely grated fresh ginger
1 lime, juice of
1 cup vegetable broth, chilled
3/4 cup ice water
Kosher salt
1/3 cup finely diced cucumber, peeled and seeded
1 tablespoon snipped chives
Directions:
1. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut in between the grapefruit membranes to release the sections into the strainer. Squeeze the grapefruit juice from the membranes through the strainer. Reserve the juice and grapefruit sections separately.
2. Bring a small saucepan of water to a boil; fill a medium bowl with ice water. Blanch the watercress just until limp, about 30 seconds. Drain the watercress and cool it in the ice water. Drain the watercress again, squeezing out any excess liquid. Finely chop the watercress.
3. In a blender or food processor, puree the avocados with the blanched watercress, ginger, lime juice and the reserved grapefruit juice. With the machine on, add the chilled vegetable broth and ice water and puree the avocado soup until combined. Season the soup with salt and ladle it into bowls. Just before serving, garnish with the cucumber, chives and grapefruit sections and serve.
NOTES : The avocado and grapefruit soup can be kept chilled for up to 3 hours.