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Black Bean Chihuahua
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The ptotem for May is the owl.
Submissions of original owl images
should be sent to pterobones@gmail.com
no later than April 25th. All submissions
will be included in May's Ptero Heart.
Submissions of original owl images
should be sent to pterobones@gmail.com
no later than April 25th. All submissions
will be included in May's Ptero Heart.
APRIL 2010
1. Snake
2. Coyote
3. Cow
4. Deer
5. Llama
6. Bat
7. Crab
8. Owl
9. Seahorse
10. Shark
11. Raccoon
12. Pterosaur
2. Coyote
3. Cow
4. Deer
5. Llama
6. Bat
7. Crab
8. Owl
9. Seahorse
10. Shark
11. Raccoon
12. Pterosaur
| Welcome to the Ptero Heart of Luna Taylor |
| Insurgent Arts of PAUL IMAGINE |
Soup Kitchen #3
~~~~~~~~~~~~~
Once upon a time, I hated onions as much as war. Then, at a
beautiful wedding party in Germany, I ate an entire loaf of
braided, caramelized onion bread with my bare hands. I
realized that by being closed-off completely to onions, I was
missing out on some of the best dishes to be relished on this
planet. I decided right then and there I would give the onion my
true attention and patience. That was nearly ten years ago, but I
have persevered with tiny steps, and now I cook with onions
daily. I realized that the flavor of onions is usually what adds
the sweet harmony to otherwise savory dishes. I still cannot
take a bite out of a raw onion, but I have indeed learned about
their magical powers.
This is a vegan soup to which I have become attached. I hope
you will enjoy it just as thoroughly.
4 cups water
4 cups unsalted vegetable broth
3 cups red potatoes, cubed bite-size
3 cups brown mushrooms, whole
1/2 cup white mushrooms, chopped very fine
1/2 cup yellow onion, chopped very fine
1/2 cup white wine
1/4 cup walnut oil
2 Tbsp fresh parsley (or dill), chopped fine
2 large fresh cloves garlic, pressed or chopped fine
Course Sea Salt and Ground Peppercorn, to taste
Heat the walnut oil and yellow onion at a medium/low heat in
the bottom of your soup cauldron until the onion begins to cook,
but not fry.
Add the finely chopped white mushrooms, and stir until evenly
coated with the oil/onion mixture. Cook on a medium heat just
until the mushrooms begin to shrink, then increase the heat
slightly, adding the white wine.
Bring to a simmer, then add the red potatoes. This is a good
place to add the first, light layer of salt. As the potato mixture
rises again to a simmer, slowly add the water and stir. Bring to
a boil, then add the whole mushrooms.
Over the next twenty minutes or so, add in the broth a cup at a
time. You will see the soup begin to take shape. Salt lightly
again, testing the broth for proper flavor, not the vegetables.
When the potatoes have reached your desired tenderness,
remove from heat. Add the fresh garlic and parsley (or dill),
then ground pepper. Stir and serve.
I recommend serving with a crusty, whole-grain bread.
~~~~~~~~~~~~~
Once upon a time, I hated onions as much as war. Then, at a
beautiful wedding party in Germany, I ate an entire loaf of
braided, caramelized onion bread with my bare hands. I
realized that by being closed-off completely to onions, I was
missing out on some of the best dishes to be relished on this
planet. I decided right then and there I would give the onion my
true attention and patience. That was nearly ten years ago, but I
have persevered with tiny steps, and now I cook with onions
daily. I realized that the flavor of onions is usually what adds
the sweet harmony to otherwise savory dishes. I still cannot
take a bite out of a raw onion, but I have indeed learned about
their magical powers.
This is a vegan soup to which I have become attached. I hope
you will enjoy it just as thoroughly.
4 cups water
4 cups unsalted vegetable broth
3 cups red potatoes, cubed bite-size
3 cups brown mushrooms, whole
1/2 cup white mushrooms, chopped very fine
1/2 cup yellow onion, chopped very fine
1/2 cup white wine
1/4 cup walnut oil
2 Tbsp fresh parsley (or dill), chopped fine
2 large fresh cloves garlic, pressed or chopped fine
Course Sea Salt and Ground Peppercorn, to taste
Heat the walnut oil and yellow onion at a medium/low heat in
the bottom of your soup cauldron until the onion begins to cook,
but not fry.
Add the finely chopped white mushrooms, and stir until evenly
coated with the oil/onion mixture. Cook on a medium heat just
until the mushrooms begin to shrink, then increase the heat
slightly, adding the white wine.
Bring to a simmer, then add the red potatoes. This is a good
place to add the first, light layer of salt. As the potato mixture
rises again to a simmer, slowly add the water and stir. Bring to
a boil, then add the whole mushrooms.
Over the next twenty minutes or so, add in the broth a cup at a
time. You will see the soup begin to take shape. Salt lightly
again, testing the broth for proper flavor, not the vegetables.
When the potatoes have reached your desired tenderness,
remove from heat. Add the fresh garlic and parsley (or dill),
then ground pepper. Stir and serve.
I recommend serving with a crusty, whole-grain bread.
| Letter from the Editor: Freedom of Voice |
| Featured: Poster Artist Paul Imagine |
| Ptotem: Seahorse |
| Sea Herd in the Deep Blue Indigo |
| Recipe: Soup Kitchen #3 |
| Featured: Insurgent Arts |