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I'm a consulting geologist for a small company in the Denver area. I study problems related to active tectonics, using geomorphology, structural geology and remote sensing.

Friday, March 27, 2009


Soup: serves two or three (or one hungry dude)

stock --
microbrew pilsner (1 oskar blues)
water (1 glass)
half dozen oven dried tomatoes (prepped with oil $ salt)
olive oil (dash)
sesame oil (quick dash)
sea salt (pinch)
soy (dash)
rice vinegar (dash)
Siracha sauce (good squeeze)
Grizzle (from the brisket)

veggies --
thinly sliced cabbage (double handful)
carrot, diagonal slice (one)
celery, " (")
basil, sliced (sweet or cinnamon, good fistful)

protein --
Charcoal grilled Beef Brisket, sliced in very thin strips (about 8oz, almost shaved)

heat soup pot, combine stock in no order, ditto with veggies and followed by protein. cover, simmer 30 minutes or until carrots are to desired texture, remove grizzle hunk.

Due to the semi-asian nature of the seasoning, I ate it with choptsicks and a standard chinese soup spoon. delish.


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