Echinacea, Garlic, & Ginger...Oh my!

The city made me sick.

I guess I've got a classic case of the Lurgies.

I am in need of a quick cure -however, the fish catching scent isn't really becoming.

I've been taking Echinacea and drinking hot toddies before bed - though, I disagree that this makes Scotch more palatable. In fact, I don't use scotch for my toddy because it should always be afforded the respect of a single ice cube. I prefer to use Bourbon -- As it leaves a lovely linger in my throat and a randy luster on my cheeks. :)
While we're on the subject - For those of you who have not had the incredible opportunity to visit the Bourbon Trail -- I recommend donning yer drinkin' boots and getting a move on - For the sake of healing, of course.
Many people ask "what makes a bourbon?" As a shortcut, I asked Wikipedia for you:

On 4 May 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements:

• Bourbon must be made of a grain mixture that is at least 51% corn.^[1]
• Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
• Bourbon must be 100% natural (nothing other than water added to the mixture).
• Bourbon must be aged in new, charred oak barrels.^[1]
• Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.^[2]
• Bourbon aged for a period less than four years must be labelled with the duration of its aging.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years.

Simple Hot Toddy
In a mug add:
1 T local honey
Juice of 1/2 notsolocal lemon
1 - 2 oz. bourbon
Top with boiling water, stir,and sip.

Also, this is a good remedy for debate watching blues.

Last night, in need of something else warm and soothing, I opted for a spicy thai style soup.
It was quick and easy because I had been in my restaurant kitchen recipe testing all day and was really tired of standing in front of the stove.


*Tiger soup
* This recipe claims no authenticity of tiger flavor.

1/2 C Minced ginger or galangal root
1/4 C minced garlic
1 stalk minced Lemongrass
1/4# Lobster Mushrooms
1/4# Oyster Mushrooms
OR ANY MUSHROOMS!
1 medium summer or winter squash
1 medium eggplant
1/4# green beans, snipped and halved
1/2 C minced cilantro
1 medium onion, diced
1/2 block Tofu
1 medium turnip, diced
2 T fish sauce (optional)
2 Thai chilis - or any chili of choice
1 jalapeno - deseeded and minced
2 T curry powder
4-6 C vegetable stock
1 can coconut milk
sesame oil

Damn, thats a lot of chopping. Chop everything -- mincing garlic, lemongrass, and ginger.
In a soup pot, heat 2-3 T sesame oil -- once hot, add lemongrass, ginger, garlic, onion, and cubed tofu. Stir continually until slightly browned. Next, add mushroom and then remaining veggies and fish sauce. Toss in Thai chilis(but leave them whole to stew, unless you really like it hot), continue stirring to cook veggies. Once veggies are slightly tender, add curry.
Finally, add stock ( I made a miso broth because I didn't have any veg. stock). Bring to a simmer. Add coconut milk, reduce heat and cook on medium for 15-20 min.
Season to taste with salt, fish oil, curry powder, etc.
Remove Thai chilis if desired.

Eat.

Its a quickie soup that packs a lot of flavor. Also, its loaded with great healing alliums to chase away season changing viral infection.

Thats it for now .. Check in with my girl, as she is devoted to updating her site much more frequently than I.
and don't miss Margaret and Helen's page.

Cheers.