 I know. I know. I’m behind. I can’t seem to catch myself coming or going. But I did manage to catch a car!! And it didn’t involve one of those icky salesmen either. We got a normal, honest one.  For those of you who follow the blog, you know that I have been on a frustrating search for a hunk of metal with four wheels that doesn’t take $100 to fill the gas tank and that uses what IS put in its tank, sparingly. I have driven one model after another, enamored with the outsides, only to find doors that felt like aluminum foil and innards like a bumper car. And then I discovered the Nissan Versa Hatchback and fell in love. It is heavy for a car its size, is very roomy inside (seats 5 people), actually has pep and gets 33 mpg highway miles (Mr. Fix-It and I checked it). I splurged and got fancy alloy wheels today and so now I really look Up-Town…well, as Up-Town as a platinum haired (we don’t say ‘gray’ around here) woman can look. I love the back end space where there is plenty of room to haul Oklahoma Pastry Cloth™ gift baskets for delivery. Yep. I’m a happy camper. Oh yes, and I found out today, that it actually stays on the highway when we have our 40 mph winds sweeping down the plains!! And so, between finding a car, filling orders and playing with my grandbaby, time has slipped away and I all of a sudden realized that this is Thursday. Oh no!! I’ve been seriously blogless this week. Of course, the March Bread Pans Giveaway is still ongoing, so be sure to leave comments to enter. And it appears that quite a number of people tried the new bread recipe posted last week and found it as delightful as Mr. Fix-It and I did. Therefore, I thought I’d show you one of the ways that I use the French bread from my last post which just tickles Mr. Fix-It to death. I make my own French Onion Soup recipe and top it with a toasted piece of this yummy bread, melted Swiss Cheese over that and serve it piping hot. Here is my recipe for French Onion soup. (And you must remember that I am a dump cook so I measured what I was dumping for you. You can increase amounts according to the size of your family) 2 tbsp real, honest to goodness (not the margarine or yogurt stuff) butter 2 tbsp flour 1/2 cup cool water 1 medium onion sliced into thin rings 1 clove garlic finely minced or pressed 4 cups beef broth or 4 cups water and 4 beef bouillon cubes  Melt butter in a 2 quart sauce pan over medium high heat  Add onions and garlic and sauté until onions are tender  Add two tbsp flour and stir to make a roue  Add 1/2 cup cool water, stirring quickly to form a thick gravy  Add beef broth and stir until thoroughly mixed.  Stir soup occassionally as it simmers at a low boil for 30 minutes, adding water or broth if liquid reduces  Take 4 slices of crusty french bread and toast lightly. May butter if you wish.  Pour soup into bowls that have been placed on a cookie sheet.  Place bread slices on top of the soup and top with slices of Swiss cheese. Place the cookie sheet and bowls into the oven on broil. Broil until cheese is bubbly.  Garnish with parsley and serve hot with a salad or fruit. Yum!!  |
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