Corrie 10000

watching corrie 10000 photo-j-stewartI haven’t watched Coronation Street since June 2018. But I watched Thursday and Friday’s episodes. Episode numbers 10000 and 10001. I figured out that I’d watched regularly since about episode 3000. So I couldn’t miss these landmark ones.

Some of the people I didn’t know. Happens when you leave a neighbourhood for any length of time. But there are also familiar faces, beloved faces.

10000 Remembers

I didn’t count the references to Corrie history in the episodes. There weren’t actually 10000. But there were a lot. Right from the first shot. Girls playing ball on the street. Just like the opening shot in episode number 1.

The premise was a bus trip to Blackpool, taken to scatter Dennis Tanner’s ashes. Dennis was a character in the original Coronation Street. He returned several years ago, left, and now – offstage – died. So talk of him, of Elsie his mother, even his sister Linda still living in Toronto decades after leaving Weatherfield.

History, long ago and more recent, was packed in. Is it too much, I asked my husband. He has watched off and on but isn’t that familiar with the backstory. No, he said, it felt natural. Especially, he said, Rita saying to Ken “you’re the last one left now.” Yes, that is what you say of the end of a generation.

rita-behind-rovers-barAt the end of the day, Rita walked through the empty Rovers Return. Remembering everyone. Annie Walker, Bet Lynch – landladies, staff and customers of the heart of the street. As she said, they’re in the fabric of the place. We overheard their voices in her head. It worked beautifully.

Goodbye, old friend

Outside the Rovers, Ken and Eccles stood. He’d done a lot of thinking during the bus trip. He had made a decision: time to move on. “Goodbye, old friend.” Talking to Dennis? To us? “Finally it’s time to go,” he said as he looked down the street.

He had clutched a brochure for a retirement home all during the trip. Talked with Rita and Audrey about what he’d wanted sixty years ago and what had happened. The travel he’d wanted to do had consisted of moving from No. 3 to No. 1 Coronation Street. Maybe finally it was time to move a bit further away.

ken-and-eccles-go-homeAccording to Radio Times, he – character and actor – won’t be leaving Weatherfield. Still, I can’t imagine what saying goodbye would have been like for Bill Roache. He is Coronation Street, there since the airing of the first episode. It’s hard to imagine the show without him.

Ken and Eccles go in their house. The scene outside their door slowly fades from colour to black and white.

Then the credits. Current names roll over the background images of credits throughout the decades. A lovely tribute. But one that sailed right over CBC’s head.

corrie-10000-cbc-credits-photo-d-stewartLook carefully at the photo, the beautifully crafted Coronation Street credits are that tiny box in the middle at the bottom of the television screen. It’s a reason to watch on line. You can see the credits full size.

Cream Soup

In The Birthday Lunch, Laverne makes asparagus and Stilton soup and Coquille St. Jacques for her sister. How delicious!

Cream soup makes a warm and hearty winter meal or cool and light for summer. Comfort food always. With warm bread or salad, it’s a meal in itself. Or, as Laverne did, it’s great with another course. I don’t think I’d pair two creamy dishes, though, lovely as both these are. She served them with a dry white wine – that would work.

cream-soup-photo-d-stewart For a cream soup, stick with one or two main ingredients so that the flavour is true. Asparagus and cheese, mushroom, potato and ham. Unless you have little bits of a lot of different vegetables that you want to get rid of. Then you can call it cream of vegetable soup. In the photo is my cream of zucchini soup topped with slivered green onion.

How to make Cream Soup

(4 servings, adjust accordingly)

Melt 1 tbsp butter or margarine in heavy-bottomed pot. Sauté 2-3 tbsp finely chopped onion, and garlic if you wish.

Add 1-2 cup chopped vegetables. Sauté a couple minutes until they soften. Remove and set aside. For cream of chicken, include chopped chicken pieces in that amount. Make sure the chicken cooks thoroughly.

Melt a bit more butter or margarine in your pot, then add 2 tbsp flour and stir briskly to mix. Cook this roux a couple minutes, stirring constantly, until it bubbles and thickens.

Slowly add 2-3 C milk, turn down heat and stir frequently to avoid lumps and keep it from boiling. Cook until it starts thickening.

Add grated cheese (1/4-1/3 cup) if you want a more robust soup. Sour cream can be added to give more body and a lovely piquant taste.

Put the veggies and meat back in the pot. Mix well and heat through.

Use an immersion blender, or pour soup into blender, and puree. Make it as smooth or chunky as you wish. Put back in pot and add some finely chopped vegetables to give texture, if you wish. Reheat over low to medium temperature.

A dollop of sour cream on top is good. Also sprinkle with chopped parsley, green onion, chives or cilantro, croutons or bacon bits, whichever complements the flavour. Serve hot or cold, depending on the soup.