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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.

assuming makes…

assuming makes…

Well… it looks like I could use a lesson in Italian culinary terms. I was grocery shopping, in a hurry, and my regular go-to sauce wasn’t there. Quickly, quickly pick another! It’s red, it’s a brand I like, no obvious deal breakers (like mushrooms) for the kids. Done. Arrabbiata it is. I now know that arrabbiata means angry. Angry for all the spicy chillies. The kids had a quickly whipped up pesto pasta, and it looks like I will be eating arrabbiata for a few days.

Leftover rotini with arrabbiata sauce. Topped with grated parmesan. Luckily, I love spice and am not the least bit angry about it.