Thursday, November 16, 2006

Return of the revenge of the son of fridge soup

I've always been a fan, especially in colder months, of keeping a pot of soup going day after day by adding leftovers or new ingredients to it every day or two (reheating it fully every time) so that it remains a work in progress- hitting certain plateaus of completeness but then undergoing slight or radical changes based on the nature of what gets added and subtracted. This particular version had its genesis back in the lamb shanks, and the leftover stew (plus quinoa and black radish) on subsequent nights had cabbage, kale, tortellini, pesto, chicken broth, and ultimately the rice and beans from 2 nights ago added to it. Milo had the penultimate bowl for breakfast this morning.

The rice and beans from 2 nights ago: pork belly (and INSANE mole-flavored sausage from Salumi that Andrew sent me as part of a birthday sampler from Seattle) rendered, then onion, celery, and carrot, plus cumin seeds and powder, then soaked black beans plus their liquid bubbled for 3 hours until al dente and perfect. Served on brown rice with grape tomato salsa, avocado, and "Margaritas" made from strawberry wine that Mike brought on Friday, orange-infused Scotch from Mary, tequila and lime juice.

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