{"id":1045,"date":"2014-07-14T07:24:00","date_gmt":"2014-07-14T13:24:00","guid":{"rendered":"http:\/\/triciakarsay.com\/guatemala\/?p=1045"},"modified":"2014-07-29T02:54:41","modified_gmt":"2014-07-29T08:54:41","slug":"avgolemono-and-stop-motion","status":"publish","type":"post","link":"https:\/\/triciakarsay.com\/guatemala\/avgolemono-and-stop-motion\/","title":{"rendered":"Avgolemono and stop motion"},"content":{"rendered":"

Trying to catch up on posting…I start writing and then I get distracted or fall asleep before I resize and upload pictures…anyway, this one’s from Friday.<\/em><\/p>\n

\n

So tonight I’m cooking dinner for Teresa and Telmo.\u00a0 They were so nice to invite me the other night, and just want to return the hospitality.<\/p>\n

It’s a little chilly here so I think I’ll make some avgolemono soup the way my grandfather would never make it.\u00a0 Already bought some oyster mushrooms and garlic, just need to pick up lemons, spinach, chicken and some broth. And of course grab a few pinxtos while I’m out shopping.\u00a0 Will get everything prepped and mostly cooked before I start work so I don’t have that much to do at actual dinner time, which is really lunch time on my NYC clock.<\/p>\n

Had another lovely dinner with my lovely neighbors.\u00a0 Chatted about language and Basque traditions and indigenous cultures.\u00a0 Teresa studied philosophy in college so we talked about that and Telmo’s upcoming trip to Guatemela.\u00a0 I think I mentioned his dad is Guatemalan, well of course, I was so excited that he was going to Guatemala, and wanted to talk to him about the country, but he didn’t seem to be that pumped that he was going, he’s probably just so used to it and doesn’t phase him anymore.\u00a0 I also really don’t understand him half the time because he talks so freakin’ fast and has a case of the teenage mumbles.\u00a0 He’s a very funny, friendly kid.\u00a0 A non-stop eater too, love that, reminds me of mis sobrinos<\/em>!\u00a0 And he loved the soup and took some leftovers for tomorrow.\u00a0 Then he started telling me about his plasticine models and was trying to explain as one would to a child or perhaps someone who doesn’t really understand Spanish how he makes films with them. Yeah. I know what you’re talking about. Stop motion.\u00a0 Which apparently is the same in Spanish as it is in English…and no it’s not pare el movimiento,<\/em> like I tried to translate. Anyway, he was really surprised that I knew what that was, high-fived me and asked me if I wanted to go to his room and check out his plastic dolls.\u00a0 Well, duh, of course I do.<\/p>\n

Oh my god, what a talented kid…he is brilliant!\u00a0 He has a work table filled with all these crazy figurines of the characters he created and has made at least two awesome videos.\u00a0 I love stop motion!\u00a0 Then we started talking about cameras and movies and special effects and when he gets back from camp he’s going to burn them for me and maybe he will let me post one here. I can’t wait to show him my stick figure animation program.\u00a0 Then I went into my whole Michel Gondry spiel because I forgot he was 14 and his attention span is like, well, probably not much different than a 35 year old man I guess.<\/p>\n

What fun neighbors!\u00a0 And they also have the most adorable dog, not sure what breed, but she comes into my apartment every once in a while to chase and eat some of the summer flies that get in when I open the window. Okay, break over, time to get back to work, gave Teresa the soup recipe and off I went.<\/p>\n

\"IMG_1808_small\"<\/a>

From my first big grocery shopping expedition and some of the ingredients for tonight’s meal.<\/p><\/div>\n

\"IMG_1821_small\"<\/a>

Start with some sauteed garlic, yum.<\/p><\/div>\n

\"IMG_1823_small\"<\/a>

Throw in some chicken.<\/p><\/div>\n

\"IMG_1824_small\"<\/a>

Voil\u00e1, egg lemon soup!<\/p><\/div>\n

\"photo<\/a>

Ate only two pintxos today…smoked salmon and eels and some kind of Spanish ham with carmelized cheese and balsamic vinegar.<\/p><\/div>\n

Avgolemono<\/span> Soup (Greek Egg-Lemon Soup)
\n<\/b>the way my Grandfather would never ever ever ever make it <\/b><\/i>Essential\/Traditional Ingredients<\/span>
\n<\/i><\/p>\n

4 eggs
\n2-4 juicy lemons (I like it lemony so I would use the 4)<\/i>
\n2 quarts of chicken broth or stock<\/div>\n
Chicken (I prefer boneless white meat)<\/i><\/div>\n
\n
1\/2 lb-1 lb of Orzo (or other small pasta, rice, couscous or other grain)<\/i>
\n1 jalape\u00f1o (okay okay this isn’t essential, but I like it spicy!)<\/i><\/div>\n
Black pepper<\/div>\n
<\/div>\n<\/div>\n
Instructions<\/span>
\n<\/i><\/div>\n
Cook the pasta separately and set aside. You can add cooked leftover seasoned chicken or other ingredients (like jalape\u00f1o) to broth to add flavor and complexity.\u00a0 Bring broth close to boil.<\/div>\n
While the broth is heating, juice lemons in a spouted cup (if you have one) and set aside.\u00a0 Rapidly whisk four eggs in a separate large heat-resistant bowl until frothy then slowly pour and whisk lemon juice into the eggs.<\/div>\n
Just before boiling, remove about 1 1\/2 cups of the broth and rapidly whisk into the egg lemon mix, just don’t let the egg “cook”.\u00a0 It’s easy, I promise.\u00a0 Just keep beating while pouring.\u00a0 It’s fun!<\/div>\n
Remove the broth from the heat and let it stop boiling, and then dump the egg lemon broth into the hot soup and mix, then add pasta, raw spinach in case you like it blanched instead of boiled and that’s it!
\n<\/i><\/div>\n
\u00a0<\/i><\/span><\/div>\n
Optional ingredients and variations<\/span>
\n<\/i><\/div>\n
    \n
  • I almost always throw spinach in…<\/li>\n
  • Tonight I made it with oyster mushrooms, spinach, garlic, spiral tri-colored pasta and chicken, I just sautee these ingredients with some garlic and hot pepper and throw in the broth.<\/li>\n
  • Turkey meatballs, spinach and israeli couscous, sort of an Italian Wedding\/Avgolemono<\/span> hybrid.<\/li>\n
  • Shrimp, quinoa, haba\u00f1ero and cilantro (I LOVE THIS ONE)<\/li>\n<\/ul>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Trying to catch up on posting…I start writing and then I get distracted or fall asleep before I resize and upload pictures…anyway, this one’s from Friday. So tonight I’m cooking dinner for Teresa and Telmo.\u00a0 They were so nice to invite me the other night, and just want to return the hospitality. It’s a little […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1045","post","type-post","status-publish","format-standard","hentry","category-san-sebastian"],"_links":{"self":[{"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/posts\/1045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/comments?post=1045"}],"version-history":[{"count":11,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/posts\/1045\/revisions"}],"predecessor-version":[{"id":1095,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/posts\/1045\/revisions\/1095"}],"wp:attachment":[{"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/media?parent=1045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/categories?post=1045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/triciakarsay.com\/guatemala\/wp-json\/wp\/v2\/tags?post=1045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}