The Rip Van Wrinkler,
XX, Issue 1, February 2016

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"My FAVORITE dog bed. . ."
is the NEW Contest!
Enter stories &/or PHOTOS by April 1st.


Bowser dog beds

My person's bed

Andiamo Allen's chaise

Tippy Allen

Beck Chodock

Lola & Moyo 't Mannetje

Repeating this soup, as it so perfect this time of year.

from Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Vegetarian Pho
Vegetarian Pho (Vietnamese Noodle Soup)

Serves 6
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
• 6 cups low-sodium vegetable broth
• 3 large shallots, sliced (1 cup)
• ½ cup dried shiitake mushrooms
• 10 cloves garlic, peeled and crushed
• 3 Tbs. low-sodium soy sauce
• 12 ¼-inch-thick coins fresh ginger
• 1 Tbs. brown sugar
• 1 Tbs. rice wine vinegar
• 1 tsp. ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5–6 fresh basil stems, leaves reserved for soup
• 5–6 cilantro stems, leaves reserved for soup
• 1 8-oz. pkg. rice noodles
• 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
• 2 cups soybean sprouts
• 2 cups watercress
• 4 green onions, sliced (½ cup)
• ¼ cup chopped cilantro
• 1 cup fresh basil leaves
• 1 lime, cut into wedges
1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water.
Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Potato Nik (NYT)

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