March 15, 2010

Pickle Bookmark


My mustache eez so skeeny and my peeckle ees so roomy!

Advertising Bookmark
Heinz Pickle Company
from Mirage Bookmark Collection

6 comments:

Laura Lee said...

OK it's eerie but makes me laugh, to see a guy offering something steamy and indeterminable out of a pickle

downtown guy said...

What, you don't love hot, steamed pickles?

Sarcastic Bastard said...

Your captions rock.

downtown guy said...

Who doesn't love a fake French accent?

leilalatex said...

I mean I love hot fried pickles. That isn't a fried pickle.

downtown guy said...

Dill Pickle Soup

Ingredients:

* 2 tablespoons butter
* 1 medium onion, halved and sliced
* 4 cups chicken or vegetable broth
* 4 large garlic dill pickles, about 3 cups chopped
* 2/3 cup liquid from pickle jar or water
* 4 large potatoes, peeled and cut into 1/2-inch cubes
* 2 tablespoons all-purpose flour
* 1 cup sour cream
* Salt and black pepper
* Sugar to taste, if desired
* Chopped fresh dill for garnish, if desired

Preparation:

1. Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

2. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

3. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

4. Serve in heated bowls garnished with chopped fresh dill, if desired.