RE: Cookbook for the Poor Introduction
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Oh oh oh! You have captured the best of food here! The playfulness, the good loving, the reason for being at all. I love everything about this post!
First, one must dream well and then love well.
found it to be too expensive
He must not have been keeping any real food ingredients, and would have had to do a major shopping trip to stock his kitchen before having any of this kind of fun.
Thank you for answering my question about the bruises. I know just how you felt, the stars and the fears.
I love making soups up according to whatever is in my kitchen, or garden. I have a chicken broth (homemade), lentils, wild leeks, shiitake mushroom (first of the season), potato (last in storage), garlic (dehydrated last fall), corn (last of the frozen), fresh dandelion root, and spinach concoction being built right now. I wanted soup, that's what I had here to make it with, and it sounds good to me. We'll see.
9 heads of garlic seems a bit much for one pot of soup, even to me.
The garlic cloves are simmered whole which takes away their bite. The original recipe we used in the restaurant had about 40 cloves, so there would be one or two per bowl of soup. A novelty.
Yes! Homemade stocks. I’ve told my non-coking friends over the years to buy one chicken for $7, and it will be the base for the next three dinners. Roast chicken one night. Peel meat off bones for a curry dish the second night. Make a stock with the bones, and then soup or just broth in a cup the following meal. So much sustenance from one bird. But alas, no one takes the advice! Argh!
Your soup sounds so good. Cool night. The warming up time:) Thanks for reading!