I felt like Snow White while making this soup. While I hummed about the kitchen, ingredients seemed to wing out of the fridge and into the soup as if little adorable doe eyed woodland creatures were helping them along. Before I knew it, I had a beautiful soup that seemed to have created itself.
I love those days.
Somewhere in the middle of a normal day, amidst dirty dishes and laundry on the line, this happened. I don’t know when. Since planting these seeds almost three weeks ago, I’ve checked them compulsively. Nothing ever happened. Like a character in a parable, my faith wavered. And then, in the middle of wiping off the table, I happened to glance at the terra cotta pot supposedly cradling my seeds… and there it was. Someone less familiar with the terrain of that pot would not have noticed it. All bent double, the bend barely visible above the dirt. But to me, who had studied this pot for days for any sign to bolster my flat faith, the effervescent green was as arresting as a soda can exploding in my hand.
I watched throughout the day as the fetal sprout slowly stretched and straightened. I also began to notice others bending through the surface. There are four now altogether. Such abundance to someone who despaired of having any seedlings just hours ago. Continue Reading…
Olive oil and Gelato won’t make it. That’s what you’re thinking, right? They’re one of those couples that would rather bicker and roll their eyes at each other than anything else. They’re just too incompatible. One prefers to savor life, especially long leisurely meals full of good wine and even better conversation. The other, while sweet, prefers life on the go, rarely loitering around for anyone no matter how interesting. How could such a couple ever resolve their differences?
With some quality time in the freezer I say. Continue Reading…
Whirl. Chink. Whirl. Hand cramps.
I must stay here, keep turning-
Thin clear turns thick white.
When I was making my menu a few days ago, it was cold and blustery outside. I also had some potatoes that needed to be used. Destiny seemed to be handing me a steaming bowl of Potato and Leek Soup.
But wait, this is Southern Destiny. And what’s that she’s wearing? Short sleeves and sandals? By the time Potato and Leek Soup night rolled around, it was a balmy 70°. I took the potatoes and leeks from Destiny’s hands, but left the soup for another day. Continue Reading…
Stalking Wonder*.
Doesn’t that sound like a noble pursuit? It has the tinge of both the hunter and the poet about it. Of all the things that we stalk- a happy marriage, good books, comfortable shoes, the perfect tomato, a good cup of coffee, a rewarding career- I think wonder is among the most neglected. Perhaps because it is wonderfully non-essential to life. A person could go along perfectly well, happy even, without it. There is no physical need to pause in a chunk of warm sunlight before passing on. But there is little doubt that life becomes more pleasurable with such moments. Continue Reading…
This started out as my grandmother’s recipe. But, in the several times I’ve made it, it has become my own. While I keep it traditional for Thanksgiving, I play around with it at other times. It’s a great way to use up stale bread of any kind. It is another recipe that is very adaptable to whatever you can imagine. Play with it. I’ve made a Greek dressing using extra garlic and oregano. Next time I make it, I want to try a Ruben-esque theme- rye bread, caraway seeds, and corned beef. Continue Reading…
This is the classic cranberry sauce. Start here if your previous cranberry sauce experience involves a can opener. Once you’ve got the basic method down, feel free to experiment with additions. Most whole spices go well with this sauce. In fact, I can’t think of many that would not pair well with it. I’ve had it with extra cinnamon, cloves, allspice, star anise, cardamom, and even cracked black pepper. Use your taste buds’ imagination. The only thing I’d caution against is using so many spices that you drown the cranberry flavor. Continue Reading…
I love roasted vegetables. Roasting intensifies flavors instead of seeping them into water, the way boiling does. Of all vegetables that I’ve roasted, broccoli comes in second only to potatoes. Broccoli just seems to be meant for the oven. The whole stalk caramelizes and all of the little “leaves” get crispy. Add Parmesan cheese to that, and what not to love? Velveeta cannot compare. Continue Reading…
I just have one word of advise for this recipe: More. Always make more mashed potatoes than you think you’ll need. Not only are they a tasty (and thrifty) meal stretcher, but leftover potatoes can be turned into fried potato patties which are quite possibly the mother of all comfort food. Continue Reading…