With much of North America and Europe sitting in a deep freeze, there is little to do by way of coping but make soup. We’ve tried it every which way. Just this week:
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With much of North America and Europe sitting in a deep freeze, there is little to do by way of coping but make soup. We’ve tried it every which way. Just this week:
Our dinners of late have been odes to efficiency. The baby usually starts to lose her cool around 7:30 pm, at which point Francesco picks up making dinner where I left off (that is, if I even got around to starting).
Salt cod is not very cool. I always avoid passing it in the deli, where it forms a little stink cloud, keeping everyone under 82 far, far away. But I’ve grown to love salt cod. Really! It may not be popular in the supermarket, but mix it with some magic ingredients (that you probably already have at home) and it will be your best friend.
Eggplant parm, parmigiana, parmigiana di melanzane, whatever you want to call it, it’s always good. The only thing is, it can be a pain to make. First you have to fry or bake the eggplant slices, then make the sauce, then grate the cheeses and layer them all then bake and only then can you eat. Somehow
This is the last soup I’ll post for awhile, I promise. It’s just that I can’t think of an easier way to eat my vegetables.
Maybe you know someone who really has fallen in love over a plate of spaghetti and meatballs or been swept away by an aphrodisiacly absurd chocolate cake. And I’m sure it’s possible.
We peruse our farmers market for local goat cheese, use our neighborhood herb garden, buy native flowers, we even feed our dog minced kangaroo!