Monday, December 12, 2005

Contest #2

I made a big pot of Gypsy Soup last night for dinner. Kathy made a salad to go with it, and we ate buttered toast. Gypsy Soup is one of my favorite cold weather soups from Mollie Katzen's Moosewood Cookbook. The ingredients are first sauteéd together in olive oil: peeled and cooked sweet potato (and/or other orange vegetables like squash and carrot), chopped yellow onions, green pepper, tomatoes without skins, chopped celery and garlic, garbanzo beans, sea salt, bay leaves, basil, paprika, turmeric, a dash each of cinnamon and cayenne, and water.

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After eating, we watched a documentary on the life of American historian, Howard Zinn, called You Can't Be Neutral on a Moving Train. While i watched, I ate some juicy, red pomegranate kernels. Is that what they're called? Are they seeds? Fruits? They look like corn kernels to me, only shinier, juicier, and translucent. The photos below show today's soup lunch (Gypsy Soup) with some apple and more pomegranate kernels for dessert. Gypsy Soup tastes even better the next day and the next.

So, here's the question:

What does a pomegranate and Gypsy Soup have in common?
[Contest #1 was this]


Cym said...
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Nicole said...

Hi cym urban: Thanks for your visit and the links for your sites and your friend's ESL site, I've bookmarked them.

Nicole said...

OK--the sole contestant in my pomegranate-Gypsy Soup contest has cried "Uncle". Her guess was this:

"I haven't been able to think of what a pomegranate and Gypsy Soup have in common, except for obvious things such as they are both good to eat and they have both been photographed by Nicole."

A respectable answer, but not my intended answer. Here's my answer:
Both pomegranates and Gypsy Soup (because of the turmeric) contain strong colorants that either dye or stain. I once dyed a shirt with pomegranates and have stained many a wooden spoon stirring Gypsy Soup.

Wa-wa-wa-wa-wa---No sur(prize) this time. :(