Two things:
Remember the potato soup I made out of wrinkly potatoes last week? Well, it inspired my latest post on the UsedEverywhere blog about using up those slowly perishing leftovers. I would love to get your two cents over there! This is one of those instances in which sharing our collective wisdom can be very helpful. :)
ALSO, the fine folks at UsedOttawa have given me two tickets to give away to the Ottawa Home Renovation show this weekend. (More info about the show is online here.)
Just to shake things up, the giveaway is taking place on Twitter.
If you’re on Twitter please tweet the following text to be entered:
Hey @missfish I’d love 2 tix to @HomeRenoShow. Tx @UsedOttawa #Ottawa #FishbowlGiveaway
The winner will be chosen at 10:00 p.m. tonight!
We have a winner! Thanks everyone! This giveaway is now closed.
I have two tickets to give away to a new evening program at The Canadian Museum of Nature called de Natura.
De Natura invites the public to connect with other curious minds to explore and discuss current and pressing topics. Loosely resembling the Museum’s former Café Scientifique discussion series, de Natura offers a flexible and frequently changing format that may take the form of a book launch, film screening or debate from one month to another.
De Natura launches January 17 with author Maurice Hladik and an insightful look at food production.
Maurice Hladik, author of Demystifying Food from Farm to Fork, will talk about modern agriculture “in a hungry world”. His presentation will look at trends in agriculture, the reality of genetic modification and its benefits, future technologies, the sustainability of organic food production and the author’s thoughts on the future. The audience will then discuss the subject over a drink or engage the speaker in a debate. A book-signing will follow the discussion. The event runs from 7:30 PM to 9:30 PM.
Interested? Read on!
- This giveaway is for one pair of tickets to the January 17 edition of de Natura and does not include admission Nature Unleashed or the 3D movies. (But since it’s taking place on a Thursday admission is free after 5:00! So squeeze in a quick little wander beforehand. TOTAL DATE MATERIAL PEOPLE!)
- In order for your entry to qualify, please leave a comment below. That’s it!
- This giveaway is void in Quebec, sorry.
- If you can’t post your comment for whatever reason you can email it to me for posting at andrea at quietfish dot com. Please note, I cannot be responsible if your entry is misdirected or gets stuck in my Spam folder!
- One entry per person please! We want lots of people to have the opportunity to win.
That’s it! I will draw one name using Random.org at 9:00 a.m EST on January the 16th. The winner will have to pick their passes up at the Museum.
If you don’t win and you’re still keen to go, reserve your ticket by calling 613-566-4791. You can also email reservations@mus-nature.ca. Tickets are $20 each (tax included). You can also see what topics will be up for discussion in the coming coming on the Museum website.
This is something I’ve been thinking a lot about lately, mostly because:
a) I like soup.
b) I like to save money.
When I make my own soup I often marvel at how inexpensive it is to pull it off. It doesn’t take a long time, and it’s almost always pretty good tasting too. :)
In your opinion, what’s the CHEAPEST soup recipe out there?
I made a huge pot of turkey stock after Christmas and it was really good. I was using the carcass (I guess you can say that was free) and veggies from the veggie drawer. I’m guesstimating a little, but the broth ingredients probably cost a dollar. How much do two carrots, a fistful of chopped celery and an onions cost? Not much. The soups I made from it later cost a little more perhaps. I’d boil some pasta in the broth and add some chopped carrot, celery, and turkey meat… but still, it was pretty darn cheap. And miles better than the canned stuff.
Tomato soup is also inexpensive to make, and it doesn’t take a lot of fancy ingredients. In the summer, if you’re growing tomatoes yourself, it’s practically free. If you’re using a can of tomatoes, all you need to do is pour them on top of a sauteed onion (how much is a glug of olive oil?), and add some water or broth and a sprinkle of spices.
What about potato soup? I made a batch the other day. I started with these wrinkled old things:
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