Something magical has happened. As I was eating my awesome home-made vegetable soup the other day, I noticed something unusual. I suddenly had more power. I could change things I could not change before. Lots of magical, wonderful things. So I got to work and made a few… changes around here.
First off, our wonderful sticky bomb favicon is back. Fuck yeah! Aaby missed the poor thing, and it’s technically our logo. Hence why it’s all over our social media pages.
Then I went and made sure we had a proper mobile site. That’s currently not working very well, so I’m holding off on that. Well, I say that, it DOES work, but because our current theme, Nuntius, doesn’t have a mobile theme but has a custom home page and the default mobile theme (2015 I think) doesn’t, you just end up with a blank home page. Everything else works.
I’ve also added infinite scrolling on other pages that aren’t the home page. So you can browse all the posts from February or by aabicus in one go, rather than constantly clicking “older posts” when you reach the bottom of the page. Then there’s links to our social media pages, which I doubt any of you knew existed, and are now visible above the Meta (i.e. login) box.
Most importantly though, I’ve altered the menu. There’s now a button that says Randomize! and you can guess what it does. Every time you click it, it takes you to a random article somewhere on the Daily SPUF.
That’s it for now. There may be other changes in the future though. I’m not exactly happy with the tag cloud we have next to our featured articles slider, so if you have any thoughts on what I can put there, let me know!
As for that soup? Here’s the recipe. Warning, can make a lot of soup. I generally get about 2.5-3L of soup when I make it.
1 red onion
1 white onion
1 purple aubergine (eggplants are white, aubergines are aubergine)
400g of pumpkin, sweet potato or potato, only if you want a bulkier, carby soup.
2 stock cubes of your choice (I like chicken, but vegetable and beef ones work great too!)Any left over vegetables you happen to have in the fridge, assuming they’re not rotten. I do not recommend using things like lettuce, cucumber or tomato though. Tomatoes are fine if you peel and de-seed them first, but the other two are just icky. More mushrooms, cauliflower, courgettes and red/green peppers are always nice.
Pepper, thyme, dill, garlic powder, paprika
1 Teaspoon of butter
Splash of olive oil or some other oil
Lots of water
A very large saucepan
A knife to cut the vegetables
A blender/liquidizer if you want it creamy
Somewhere to put the ton of soup you’re about to make
Cut up all the veg very small. Preferably into 2cm cubes. If you’re planning on whizzing it all up in a blender, liquidizer or food processor, then you don’t need to cut it up small.
In the large saucepan, pour in the butter and oil, throw it on the stove and wait for the butter to melt then throw in the onions. Cook the onions until they’re golden (but not burnt), then add the spices.
Throw in the rest of the veg, stir it all around a bit, crumble in the stock cubes, mix it up a bit more.
Add water to the pan until it covers the vegetables. Let the whole lot come to the boil, then turn down the heat when it does boil, so that the whole lot simmers.
Now we wait. How long it takes depends on how much veg you used, but it’s all cooked when the carrots are soft and squishy. If you want to eat it now, go ahead, if you want to blend it, wait until it’s cooled down so you don’t burn yourself like a twat.
Serve with croutons, crackers, whatever.
The soup lasts for about a week in the fridge, and lasts for 3 months if frozen.