Talking about the big chill in the US, this morning on GMA there was a story about zoo animals. Turtles who have to be rescued because they get into a stupor in the cold, butterflies picked up in their hundreds and taken inside other animals given different ways of combatting the weather. I liked the story of a lion who has a rock which is 75°F so comfy for him to lie on. There is a video clip here http://abcnews.go.com/gma/weekend if you would like to see it.
There was another story about a young skater (12 yrs old) who is allergic to practically every food but who nevertheless perseveres with her skating. She is even allergic to places which have been touched by food so her mother has to clean things she might touch at the rink. You will find the story at the same link as above. It reminded me of my first husband, John, who was also allergic to everything when he was a baby. His mother had to bathe him in olive oil because he was allergic to water. By the time I got to know him, his allergies were a lot better, but nevertheless it was asthma which killed him in later life.
Since Matt developed a kidney infection I have been discovering friends who have had the same problem and in most cases more severe. I hope Matt's will be cured by the antibiotics he is on. He is becoming less like a zombie now as he was on some pills which really knocked him out. At least he is 'here' most of the time now.
Below is one of the soups Emeril Lagasse prepared on Good Morning America yesterday. It is still not on their website, but I found it elsewhere. Soup is good any time, and particularly so when its cold.Emeril's Broccoli and Gruyere Cheese Soup From chef and author Emeril Lagasse Fall and winter mean soups are especially welcome. Emeril Lagasse brings you some of his favorite soups on Good Morning America. Ingredients 3 tablespoons olive oil 1 cup onions, chopped 1/2 cup carrots, cut into rounds 1/2 cup celery, chopped Salt Cayenne pepper 3 cups broccoli florets 2 quarts water Freshly ground black pepper 1 cup heavy cream 2 cups Gruyere cheese, grated Creole seasoning (Essence) Directions In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper. Saute for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 minutes. Add water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream, and simmer 10 minutes. With a hand-held blender, puree the soup. Add 1 1/2 cups of the gruyere cheese. Stir until the cheese is melted. Check for seasoning. To serve, ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Great with with crusty bread.