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Warm belly soup

Warm belly soup

The weather is unseasonably warm this November afternoon but it still feels like fall. Shorter days and cooler nights have me thinking of hibernation and those extra layers I’ll want to put on to keep warm until spring.

Panfried leeks and garlic, boiled with thinly cut potatoes in a lamb bone stock from the freezer. Pureed when cooked through. A squiggle of cream, a squiggle of Sriracha and then topped with coarse salt, fresh ground pepper, and grated parmesan. If that doesn’t warm your belly then I don’t know what will.

Noodles with green.

Noodles with green.

It’s been one of those weeks where I tried to get everything done. Except for grocery shopping. That didn’t get done. The only vegetable in the fridge was a cucumber and the only fruit was a lime. I found one lonely package of udon in the cupboard, some frozen shrimp in the freezer and luckily no matter how far behind I am on grocery shopping I will never ever run out of condiments.

An onion from the garden fried with shrimp. Udon warmed in the pan and everything tossed in a sauce of toasted sesame oil, soy sauce, brown sugar, chilli paste, peanut butter, minced garlic and chicken bouillon. Garnished with chives from the garden, and the lonely fruit and vegetable from the crisper. Green chopsticks to add one more green to the plate.

toppings

toppings

I found a sad and lonely hamburger patty in the freezer. The last of its batch, freezer burn setting in.  It could have been a very depressing lunch. Bland and beige. But I teamed it up with some excellent toppings and it was a burger fit for a queen.

Broiled patty on a bed of shredded romaine, on a bed of melted old cheddar, on a bed of toasted bread. Sloppy chopped tomatoes mashed into a slathering of mayonnaise and gobs of horseradish mustard. Juicy burger goodness running down my wrists.

mmmmmango

mmmmmango

Mmmmmmmango is scrumptious. Raw, cooked, and pickled. This time of year it’s hard to get a good fresh one but this morning we sliced open an almost perfect mango. Sweet, juicy, and not squishy. Half each in each kids’ lunch, and then mangoes appeared in my lunch too.

Leftover mango chicken with green beans served on basmati rice. A large dollop of yogurt and a large dollop of mango chutney to take any curry up a notch. The challenge is to get a bit of everything in every single bite. Pretty sure I can do it.

the table of life

the table of life

My mama came to help us with moving in part two. We’ve been here a month and things are finding their places. Or getting tossed. Be functional… or so awesome you can justify your space in my cozy little nest… or get the hell out of my house. The clunky old table 300 pound table is gone. Mama got us a brand new, astonishingly white, shiny, and bright kitchen table. We’ll see how long that lasts, and until then it will be the backdrop to my lunchtime ramblings. Mama also left some homemade potato and leek soup.

If my mom didn’t leave any soup in your fridge, see if there’s a can, or jar, or pot of soup anywhere nearby. Add some garlic croutons, finely chopped chives, and fresh ground black pepper. They pretty much go with everything. Sit down at a new table and enjoy the view. And of course the soup.

same old, but not

same old, but not

Ruts, grooves, patterns. Not bad things in and of themselves, but sometimes, when they get too deep, things need a bit of a shakeup. Toss the deck into the air, and see what new pattern appears. It’s good for your soul. My lunch today is pretty much the same as so many sandwiches before it, but the intentions and thoughts behind it are new. A fresh start with tried and true ingredients.

Toasted bread, mayo, mayo, mayo, sliced tomatoes, avocado, and extra old cheddar, a pile of greens, and a serious sprinkling of cayenne to spice up an old favourite.