Moose Hut

05/04/2026

Sous chef smoking chicken and mac-and-cheese on this beautiful day!

04/09/2026

One of my favorite holidays! Holy day at the Moose Hut, lol. International Gin and Tonic Day. You celebrate your way, I'll celebrate mine, lololol!

02/10/2026

Um, excuse me BREAD LADY, but...I can work out a deal with you. I'm sure I can!

And, in case the link ever dies behind a paywall:

This Milk Street recipe for garlic soup, inspired by chef José Andrés, makes an easy and delicious meal that's perfect when you're short on time and cooking on a budget. It's also a great way to use up stale bread!

Ingredients:

6 scallions, trimmed and thinly sliced, whites and greens separated
6 garlic cloves, thinly sliced
6 tablespoons extra-virgin olive oil, divided, plus extra
4 teaspoons sweet paprika
1 1/2 teaspoons smoked paprika
6 ounces sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
6 cups water
2 tablespoons chicken bouillon (such as Knorr chicken Base)
Kosher salt and ground black pepper
4 large egg yolks
2 tablespoons sherry vinegar (optional)
Directions:

In a medium saucepan over medium-low, combine the scallion whites, garlic and three tablespoons of the oil. Cook, stirring occasionally, until beginning to color, eight to 10 minutes. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.

Add one cup of the bread cubes and stir well. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium/low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.

Meanwhile, in a 12-inch skillet over medium, combine the remaining three tablespoons oil, the remaining three cups bread, the scallion greens, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, eight to 10 minutes.

In a medium bowl, whisk the egg yolks. Slowly whisk in one cup of the hot broth. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar, if using. Taste and season with salt and pepper. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

This Milk Street recipe for garlic soup, inspired by chef José Andrés, makes an easy and delicious meal that's perfect when you're short on time and…

02/09/2026

This is all BuzzFeed Shopping 's fault. I wasn't PLANNING on buying s**t. Dammit, I WASN'T! Then they were like but LOOK!

In my defense, they are GORGEOUS!

And dishwasher and microwave safe.

I am IN LOVE I tell you!

(I'm a nobody and clearly not getting money from anyone. Buy a mug and make yourself happy! Lololol. https://a.co/d/07L5jkCB)

02/01/2026

So. We were supposed to have a giant THING yesterday. Soupapalooza XIV had to be canceled because life and the weather suck.

BUT! The soup must go on! Cold weather demands hot soup. And, we of course accepted that challenge, lol. So we had my favorite soup, Mulligatawny.

Because I'm feeling so generous, i want to share with YOU! Lol This soup recipe is shamelessly stolen from Barbara Kafka and her Roasting cookbook. GO BUY IT!

But, before that? Buy a leg of lamb. I like boneless. Make this! And then clearly make shepherd's pie with what's left, lololol!

12/20/2025

Now, we love us some hot chocolate at the Moose Hut! And i will also say I have not tried this, or the optional add ins, but i for sure need to put this somewhere so i CAN, trt the original, and the wicked, for sure!

What better way to celebrate National Hot Chocolate Day than with Jacques’ Famous Hot Chocolate? Indulge in the velvety chocolate heaven with this legendary recipe!

12/02/2025

Oh my. I am so good! Lolol

I invented this so many years ago. Don't let anyone tell you otherwise! The secret is the hot water crust that stands all by itself!

Even layers, pushed flat to make sure there are no air bubbles, cook for about an hour to make sure the crust is done and everything inside is heated thru. Then let it sit for at least an hour so it cuts and still holds its shape. Cover with hot leftover gravy.

I LOVE Thanksgiving Pie and have been know to make all the necessary dishes JUST to make this say near April, lolol

12/02/2025

Someone, some sneaky nasty wicked sous- chef ate all my stuffing! Lololol. (He loved it and I promise is not sorry about it at all! )

Guess I'll just have to make more!

If only I knew what to do at the very last of these leftovers?!?! What oh what could it be?

(If you make a new dish, just to get leftovers, are they then called newovers? Lol)

11/30/2025

Everyone knows I don't like stuffing. It's evil! It's delinquent bread pudding! But, all my people adore it. Apparently so does Mr. Macy , lolol. I don't use a bag, but i do like to think mine still qualifies as old school... bread cubes, sausage, apples, cranberries, onion, celery, poultry seasoning.
https://www.facebook.com/share/r/1ASo7zjpZB/

11/27/2025

This is like the Super Bowl, Oscar night, the Met Gala, and the North London Derby all rolled into one for the Moose Hut ! ( , ) All our best for all our best humans, lol.

The onslaught of pics continues! And both are currently in their 325F smoky spa! (Little high for my baby bird but she'll be fabulous! )