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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.

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.

get in mah belleh!

get in mah belleh!

It’s ridiculously cold out again, but we’re not here to talk about that. We’re here to talk about lunch, specifically, my lunch. On a hot summer’s day, a cool and crisp salad is a treat. Today, I want everything I consume to be somewhere between warm and hot, soft and melty. Something to warm mah belleh.

Chopped garlic and onion, sauteed in butter. A truckload of spinach tossed in until wilted, and some chopped tomatoes added at the very last minute. Served with leftover lamb and roasted potatoes. Happy happy belleh.

no lamb potato salad

no lamb potato salad

For many years, I complained that no one in my home loved to eat lamb. I always made something else, so that dinner would not go uneaten. Well, the grass is always greener let me tell you. My three and seven-year-olds now turn into wild carnivores whenever lamb is served. Vegetables? What’s that? Side dishes? What are those? Cutlery? Forget it. Gimme the flesh.

So as it turns out, leftover from last night’s dinner, there were roasted ruby potatoes, homemade tzatziki, mixed greens, and, no lamb. I sliced the potatoes in half, chopped up some green onion and yellow pepper, and mixed it all up with the tzatziki. Greek-ish potato salad served on mixed greens and topped with green onions and black pepper. And no lamb. Did I say that already?