You might notice the weather has changed from very hot +100 F to a milder 80-90 degrees. I grew up in Mississippi and know better than to complain too much when it is close to 100 or rejoice too much when it drops down to the high 80s or low 90s, because as easily as it falls, it can go right back up until Christmas passes. As one who was happy to see 80s and low 90s this week, I decided to make some more soup.
The last time the wife and I went to the fair, we had a biscuit with cane syrup, then watched the pig races while eating a Pronto Pup, before going down to the Budweiser Pavilion to listen to the Oak Ridge Boys. They were pretty good that night (“My heart’s on fire-a for Elvira … Giddy-up a Um-Poppa, Um-Poppa -Mow-Mow”– or something like that). I sing bass too and am always impressed with how easily Richard Sterban, standing off to the side, rolls off his bass line when they do Elvira.
I always enjoyed the Budweiser Tent back when they did it in a tent. It now involves a bigger stage, improved lighting, more seating, and when you get to the bottom of this post, evidently a changed name. My Budweiser memories go back to pre-pig-racing times when Jerry Clower, the Parchman Prison Blues Band, and an elderly Paul Revere and “Grandkids pretending to be The Raiders” played in the tent. Paul played organ the night they were in the tent, using a converted 57 chevy rear end, complete with glowing taillights, as his keyboard. He could still get after it in his three-cornered hat.
Maybe it was the smell of the bovine-excrement scented hay drifting out of the cow barns right behind the tent that fuels my memories. All I know, is I can close my eyes and still recall things from many years in the past. One of the first ten dates the wife and I enjoyed was a visit to the fair, over 55 years ago. We rode the Scrambler, Tilt-A-Whirl and the big Ferris wheel after looking at cows, chickens and rabbits in the country scented Ag buildings. For reasons I can’t imagine, she kept dating me, and eventually said yes to marriage even though I did not try to win her a prize that night, throwing softballs at those 60-pound milk bottles they stack in a pyramid, or offering to pay for her to see the World’s Biggest Cow. I did get her a cheesy monogrammed chrome plated charm from one of the hawkers. I still have mine on a chain with my cross, somewhere in my chest of drawers.
What does this Old-Fart-Drivel have to do with soup?
Danged if I know!
Here is how I made a really tasty soup this week that you might like.
Creamy Ground Beef, Mushroom, and Spinach Soup
Ingredients:
1 pound ground beef
1 Package (8 oz.) white mushrooms
2 cups (6 oz.) spinach
1 medium onion
4 cups (32 oz.) Beef Broth
1/4 cup red wine
1/2 cup heavy cream
1 1/2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Lawry’s Garlic Salt
Directions:
Rough dice onion, cut mushrooms into 1/2 – 3/4 inch pieces, and rough chop spinach.
Brown ground beef in Dutch oven that will be used to cook soup, with diced onion, Lawry’s garlic salt, black pepper, and some salt. You might need to remove a little beef fat, or not. I usually go with 80/20 ground beef and take away most of fat
When the ground beef has browned, add mushrooms and a splash of decent red wine.
Continue cooking until your mushrooms are soft then add the beef broth.
Bring to a boil and cook at a low boil for 20 minutes, with a lid.
Taste for seasoning. I added a little more black pepper to my soup because I like that taste.
Add the heavy cream. And stir until well mixed.
Bring to a simmer then add the spinach.
As soon as the spinach changes to a darker green color, the soup is ready to serve.
And enjoy.
I might take the wife back to the fair when it comes in a few weeks (a month?). I see the Dirt Deacons are playing the Michelob Ultra Pavilion (What happened to the Budweiser Pavilion?) Thursday Oct. 12th at 5:30 and 9:30 pm. Look them up on Facebook or their website. They don’t look nearly as old as the Oak Ridge Boys, but I won’t hold that against them. We will probably get there by 8:45 pm to get decent seats, so come early and look for us. We will be the old couple with Pronto Pups and without a recently won Teddy Bear.
Thanks for looking,
God Bless you.
10 comments:
Just a comfortable read. Enjoyable!
I have all ingredients in the kitchen, including the Merlot. We call this hamburger soup and its easy and delicious.
Hubby and I do much the same things at the fair. We look at all the animals, eat free biscuits and syrup, ride the Ferris wheel, look at the quilts and other crafts, see who won blue ribbons for their pickles and jellies, and buy a gigantic box of tooth-pulling taffy to bring home. Mostly I stare at the people passing by while I sip my cold beer. Long time ago, I'd go to the freak show to see the tattooed woman and the fat woman, but I can see them for free at Walmart, usually riding a scooter.
I have told people is is my intention to be the last untattooed man on earth. I will get me a tent on the midway at the fair and all the tattooed moms will bring their little tattooed children to see me.
I will sit on a stool in the tent and the little tattooed children will marvel at me, then ask their tattooed moms, "Mommy, is it true that he is actually untattooed?"
The mom will stop staring at me long enough to tell them, "Well, that is what they claim on that big sign outside the tent. I had no idea there were still any left in existence!"
Oh I forgot. We always look at the chickens, ducks and rabbits. If I remember and understand, my friend Felder Rushing displayed some expensive violets one year and folks pulled the leaves off them to take home and root. He was really PO'ed. He can correct me if I have him confused with someone else.
I enjoy reading your essays and recipes.
The only music act on the lineup this year I have even heard of would be The Commodores which started in 1968
Why do cooks and recipes always say, 'medium onion', knowing full damned-well that we onion lovers will use a large one, if not two?
Speaking of mushrooms, in a weak and unsuccessful attempt to duplicate a local joint's fried mushrooms, recently, I bought a jar of big, pickled mushrooms and whipped up a batter. Say it with me..."FAIL". Those mushrooms were horrible! I would like to know how to do a good job frying mushrooms.
Fried mushrooms
Buy the plain white ones, the size you like, bigger or smaller, or what you can get. If they are too big, cut them in half, or thirds or quarters.
Make batter with 1 cup AP flour, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon onion powder. I like buttermilk for making batters and we usually have some in the refrigerator, but you can use milk. It just won't be as good. Add a little milk (1/4 cup) and stir. You want the batter to be about as thick as pancake batter. So add milk until you get the thickness you like. Thicker batter will make thicker crust on your fried mushrooms. Thinner batter will make thinner crust. Dump them in the batter, stir a bit to make sure they are all coated, then fry them a few at a time (Do not crowd them because they will stick together) in 350 degree oil until they brown to your liking. I like mine just a little darker so I cook them a minute or two longer than some folks. As soon as you take them out of the oil onto paper towels, salt them lightly.
Using Self-rising flour and buttermilk will make them puffy, which is good too.
Years back (more than I think) there was a restaurant in Fondren called Que Sera Sera. They had memorable fried mushrooms as did the old Cherokee Inn and George Street Grocery. Que Sera Sera mixed a bit of liquid smoke in their ketchup. Try it and you will be pleased. Alternatively you can mix a little Worcestershire in it. Or a bit of black pepper. All three are favorites at our house.
Now I want to go fry some mushrooms.
I forgot to mention, The luckiest people will remember enjoying "Franks' Famous Fried Plate" at George Street Grocery accompanied with a glass of their favorite brand of amber fluid. The only bad thing about George Street is there were usually Legislature crooks uh Patrons there.
In college, I wanted to obtain a degree in the study of amber fluid flow, but sadly it didn't work out, so I settled for microbiology and biochemistry.
I loved that fried plate! Absolute perfection. Que Sera Sera also had fried artichokes, had never seen those before then. Logans has great fried mushrooms. And, thanks to you, I also want to go fry some mushrooms. hahahahaha.
Thanks much for the mushroom recipe. I'm the one who asked. Can't wait!
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