AMAZING SOUP

Wow... it's almost time to turn this thing in. Well, THEN LET'S GET STARTED.

Simple Italian Wedding Soup

Ingredients(Your choice on amount):

- Black Pepper

- Cheese(Any)

- Chicken Broth or Beef Broth

- Ground nutmeg

- Some kind of bowl

- Pan

- Salt

- Eggs

1.) Pour the broth into the pan and put it on the stove in medium heat.

2.) Combine the eggs, cheese, and nutmeg into a bowl and stir.

4.) After the broth has heated up, put the mixture into the pan with the broth and let it cook for about a minute.

5.) Serve immediately. Enjoy!

Wow! Doesn't that look soooooooo good? As Emeril Lagasse says, it is a "Kind of an Italian version of egg drop soup"(4). WHO DOESN'T LIKE EGG DROP SOUP!? This soup is filled with flavor and can be a very filling meals as it includes the savory chicken with the smooth texture of the cheese. According to Lagasse, this is a simple but savoring and craving soup (6). Man, it has been a study journey with you guys. Till next time guys, till next time...

What kind of soup would you prefer to eat on a daily basis?

Lagasse, Emeril. Emeril 20-40-60: Fresh Food Fast. Comp. Steven Freeman. New York: HarperStudio, 2009. Print. 

Making a Pumpkin Pie!!! :)

  In the recipe book," Country Kitchen Collection: Fruit Basket" by Anna Nicholas, has a wide variety of different recipe to make and try. There were some other options I was thinking of doing, but I ended  up making the decision to make the "Pumpkin Pie." This recipe states that," this dish is always connected with the United States and is regarded as being so American, like the Thanksgiving turkey, that it is almost a national dish."

This a picture of my product in an oven that is baked and done 

The recipe from the book is the following:

  You will need sufficient flaky pastry, either bought or made in the usual way, to line a 9-inch (23cm) flan tin. Either way, it must be well chilled right up to the last minute you need to use it. Halve a 3-lb pumpkin and remove the strings and seeds. Place cut sides down on a baking sheet and bake in a moderate oven until the flesh is soft (1 hour). Remove the cooked pumpkin from the oven and turn up the temperature to 400 degrees F. Puree the pulp in a sieve or blender and combine 3/4 pint of it with 5 oz brown sugar, 1 teaspoon ground cinnamon, a half-teaspoon each of ground ginger and salt and 1/8 teaspoon each of nutmeg and cloves. Mix thoroughly and incorporate 12 fl oz double cream and 3 tablespoons of rum. Line the flan tin with the pastry and pour the mixture into it. Bake for about 45 minutes or until a knife comes out clean when inserted into the pie, Serve either chilled or at room temperature, on its own or topped with lightly whipped cream. 

This is the end product with a piece on a plate

This recipe involves actually using a pumpkin and cooking it for the pie, and I don't usually make pumpkin pie, but I've had it beforehand and wouldn't think an actual pumpkin flesh was used in the process, so i learned something new and made something delicious! Do you think that experiencing new ideas and things can make a major impact on our lives??

Nicholas, Anna. "Pumpkin Pie." Fruit Basket. London: Grange, 1996. N. pag. Print.