Don't forget!!!
-
wrote on 27 Nov 2020, 11:54 last edited by
-
wrote on 27 Nov 2020, 13:32 last edited by
Note to self: Do whatever is necessary to forget this.
-
wrote on 27 Nov 2020, 13:45 last edited by
A relative of a fruitcake.
-
wrote on 27 Nov 2020, 14:51 last edited by
Make do or do without.
Kind of looks like a wartime ad...
-
wrote on 27 Nov 2020, 14:57 last edited by
Waste not, want not.
Part of our dinner yesterday was succotash. Quite tasty, hadn't had it since elementary school.
-
wrote on 27 Nov 2020, 15:28 last edited by
Common for us to save leftover veggies in a plastic container in the freezer. When the container gets full, it's time for vegetable soup!
-
wrote on 27 Nov 2020, 15:34 last edited by
When I cooked more, I used to do like French countrywomen do: toss bits and scraps of things into a common pot throughout the week and when the pot filled up, make soup. I made some BODACIOUS soups that way.
The downside: There could be only one. That soup could never be duplicated. It reminded me of the sand paintings some Native Americans do. No matter how beautiful, how exquisite, how perfect your sand painting, no matter how many hours of work you put into it, you got to enjoy it only until the next wind came along and blew it away. There is a lesson in that – I don’t know: learning how to appreciate? To cherish? To learn humility? That you’re not as in charge as you think you are?
Anyway, that’s how my whatchagot soups acted on me. No matter how sublime, when the cook pot was empty, it was empty.
-
wrote on 27 Nov 2020, 15:43 last edited by
Makes it all the more special.
-
When I cooked more, I used to do like French countrywomen do: toss bits and scraps of things into a common pot throughout the week and when the pot filled up, make soup. I made some BODACIOUS soups that way.
The downside: There could be only one. That soup could never be duplicated. It reminded me of the sand paintings some Native Americans do. No matter how beautiful, how exquisite, how perfect your sand painting, no matter how many hours of work you put into it, you got to enjoy it only until the next wind came along and blew it away. There is a lesson in that – I don’t know: learning how to appreciate? To cherish? To learn humility? That you’re not as in charge as you think you are?
Anyway, that’s how my whatchagot soups acted on me. No matter how sublime, when the cook pot was empty, it was empty.
wrote on 27 Nov 2020, 16:01 last edited bySo true, Cats. I don't use recipes when making soup, so each batch will be somewhat different, with some that are exceptionally good. I love the subtle differences, and it's fun to experiment with a new herb or spice. Over time, the tweaks become a permanent part of the standard. The gradual improvements over many years are why grandma's soup becomes the gold standard.
Gimme another ten years. I hope to get there.
-
wrote on 27 Nov 2020, 17:48 last edited by
When we have jars and time, we can quart jars of soup base. Batches vary, depending on what we have.
-
wrote on 27 Nov 2020, 17:50 last edited by
Ever year I save the carcass for Turkey soup. Wondering if this is the year I do it. Odds decrease by the hour.