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Soup of the Day 20110519

Sorrel: recipe from the ever-marvelous asakiyume. Except that I used no garlic, so shallot greens were used. Except that I had no yellow onions, so green onions were used. Except that I had no parsley, so winter savory was used. And I didn't puree it, either, which was odd, since the handy hand blender is never any problem. Nor did I give it the full 50 minutes. But we were in the mood for something a little more mit chunks and in a hurry.

So was it the same recipe at all? Perhaps if recipes are Platonic forms, expressed into the tangible world as estimations of their real shapes.

But it were tasty, nonetheless.

First soup of the year. And it used everything growing in the vegetable bed.

No, I tell a lie. The peas came up last night. Oh, yes, and there's a massive rhubarb that I never consider because it's always, well.... massive. Kind of an elephant in the room.

Which reminds me. There are strawberries still frozen.

Pie could be in order. Who can say?

Comments

( 2 comments — Leave a comment )
ginamariewade
May. 20th, 2011 07:48 am (UTC)
Your substitutions. Your experimental cooking. Most of the time it has been incredibly delicious, but there was that one time you were going to liven up that instant pudding I had with some orange peel, except you didn't have oranges so it was grapefruit peel. Not so good.


Can you believe that it's been 15 years since we saw you & A at your tiny place in DC?
barry_king
May. 20th, 2011 06:27 pm (UTC)
Ah, yes. And there's a couple of experimental pasta dishes that I would rather not remember. And the incredible inedible pilaf! (with prunes instead of sultanas)

But I still call the baked burrito dish "Mexican Substance" in your honour. It's been a very long time, said the frog.
( 2 comments — Leave a comment )