Jan..2017 locations & more
- Thread starter ntimevan
- Start date
supposed to be an ice and freezing rain east of me here Into LA and up to TN and southern AR...over to GA eventually...
2017 starts off with a load to Dayton tn for a Thursday morning drop.
-1° temps now .... wind chill -22° ... i went out and started van -it growled alittle ... loaded up gear .. fed the cats and dog ... only have 30% snow ground cover here ... some snow forecasted for southern Iowa and Missouri belt the heaviest over a couple days .. and headed to N E ....
And put the Big Buddy Heater in the van ....
Sent from my SM-G900M using EO Forums mobile app
Oh boy right in the Mnts... watch for the ice headed your way
Made a few thousand bucks last night playing in one of the smaller poker games...
Looking for a dispatcher script writing position?
jujubeans
OVM Project Manager
Egg Drop Soup
This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
Ingredients:
⦁ 4 cups good-quality chicken stock
⦁ 2 tablespoons cornstarch
⦁ 1 teaspoon ground ginger
⦁ 1/4 teaspoon garlic powder
⦁ 2 large eggs
⦁ 2 egg whites
⦁ 1/2 teaspoon sesame oil
⦁ 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
⦁ 1/4 cup whole-kernel corn or creamed corn (optional)
⦁ salt, to taste (I use about 1 teaspoon - I like my soup salty!)
⦁ black pepper, to taste (I use about 1/4 teaspoon)
Directions:
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if you'd like more of that flavor.
Doesn't this sound good for when the fire goes out? Forget this one.. tastes awful!
This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
Ingredients:
⦁ 4 cups good-quality chicken stock
⦁ 2 tablespoons cornstarch
⦁ 1 teaspoon ground ginger
⦁ 1/4 teaspoon garlic powder
⦁ 2 large eggs
⦁ 2 egg whites
⦁ 1/2 teaspoon sesame oil
⦁ 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
⦁ 1/4 cup whole-kernel corn or creamed corn (optional)
⦁ salt, to taste (I use about 1 teaspoon - I like my soup salty!)
⦁ black pepper, to taste (I use about 1/4 teaspoon)
Directions:
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if you'd like more of that flavor.
Doesn't this sound good for when the fire goes out? Forget this one.. tastes awful!
Last edited:
Booked for Ocala, FL, relocate to Macon, GA. Dang might have to check on the bike. Seems like forever since we did Key West. But only two month's, dang!