The weather out here has suddenly turned. We are experiencing cold nights and chilly mornings. We had some rain and there is even snow in the mountains. It’s ironic because the east coast is still experiencing smoldering heat. The lovely fall weather out here has inspired me to make soup. This is a hearty soup…
Category: Soup
Greek Avgolemono Soup for the Holidays and Tempering Eggs
Before I start to detail my venture to make Avgolemono, I would like to state that I simply find the versatile chemistry of an egg amazing. Scrambled, boiled, poached, and today I learned how to perfectly temper an egg. What it means to temper an egg is that you raise its temperature gradually, essentially cooking…