Purely for the Punch Line

I know, I know, you all don't really read my blog because, let's face it, what can you say about a recipe? Well, this one's for you and I promise, there is no recipe to be had. Yes, I did it purely for the punch line.

Mmmm, see these? Don't they look yummy? This is the way to start your day, one big boost of sugar (not for children).

Rhodes' Sticky Buns, and they are easy as can be. Simply pull off the wrapping and place the whole pan in your oven, then turn it on. No preheating necessary! When your timer is up, enjoy them warm and smothered in yummy caramelly goo. If prefered, you may turn them onto a plate for a beautiful presentation. Isn't your mouth watering? Good. Here it comes...

Speaking of buns in my oven, I have one. (I think Dad got the joke this time.) :)

Cream of Broccoli Soup!

We officially had our first snow and as tradition has it in Husband's family, Cream of Broccoli soup was served. It's hard to get the full effect when your house isn't filled with the wonderful aroma of this creamy bowlful. Believe me, it's just what you need when the snow starts falling...

32 oz. frozen chopped broccoli (florets are prettier, but expensiver too)

1/4 c. dried minced onion (1/2 cup fresh will work as well)

1/4 c. chicken bouillon

1 qt. half and half

1/4 c. butter, melted

1/4 c. flour

red wine vinegar (opt.)

Place broccoli in a pot and barely cover with water, add onion flakes and bouillon and bring to a boil. Turn down and cook 5-8 minutes until broccoli is almost tender. Stir in half and half. Mix melted butter and flour together into a roux and slowly stir into soup. Keep on low and do not boil. Stir until thickened and add more milk if you prefer it thinner. Salt and pepper to taste. MIL Mary adds a tablespoon of the vinegar for a final touch (I do two, I love it, but it can be overdone!) She has also been known to throw in a small bottle of Cheez Whiz, so if you like it Cheesy, there you go. Enjoy it hot.

Two Easy Recipes

...that look like nothing at all...

This one is curry popcorn. I know you can't see the curry, but believe me, it is there and it is awesome. I don't even eat plain buttered popcorn anymore. I was always the one who made popcorn in a pot with the oil and the shaking, until the lady who sold us our last house and left most of her unwanteds in it kindly "donated" a hot-air popper. Mmmm, this is yummy.
Okay, so for all you curry fans, here is the recipe: Popcorn, butter and a mix of curry powder and salt. Make sure you have at least two parts curry to one part salt or you will be sorry. Then do it nice and slow, sprinkle here, sprinkle there, tasting as you go. I like lots of curry.
If you'd like a recipe for real actual curry, you'll have to see my brother-in-law. He's a good Scottish boy who prefers not to "go for an Indian", but to make his own. (They talk funny over there.)

Next we have broiled grapefruit. Yes, broiled, and I must say, it is also tasteworthy. There is a bit of conflict within the families, some eat grapefruit with salt and some with sugar. I don't think I ever put anything on it, but once in a while you get those sourish ones that need some help, so this is what you do: Cut grapefruit in half and along all those little lines so it's ready to go. Sprinkle nicely with brown sugar and broil it close until the sugar is bubbly. This will improve even those old dried grapefruits you haven't eaten yet. Oh, but if they are my Grammie's grapefruit, don't you dare, they are perfect the way they are. (Why don't they sell those yellow ones in Utah?)