Have veggies that are going a bit soft? Got half an hour? Want a meal that packs a ton of nutrition and flavor into every creamy (or chunky, or brothy…) mouthful? Do you like to make that slurpy noise every time you take a bite? It Ain’t. Even. A Question.
You know that phrase, “easy as pie?” Anyone who has ever tried to make piecrust from scratch knows that phrase is a bunch of malarkey. I’d like to submit a revision: easy as soup.
Life has taken such a monumental turn for me these past few months. I have seen another continent and moved out of my hometown. I am currently unemployed and get to spend my days cooking, reading, walking, and googling cats on the internet. Life is beautiful.
- No, you make me laugh! Shut up lolcat!
So let me just make it clear that when I say I miss Ann Arbor, I don’t mean I’m unhappy here. Quite the opposite. There are, of course, plenty of things that are different enough to notice and take issue with, like the traffic (oh, the traffic). Suffice it to say I’ve been honked at and wanted to honk back more times in the past month than I ever have in my life. But let’s not talk about the traffic. It’s not like I miss Ann Arbor’s traffic.
If you’re anything like me, you love winter mostly for the food. Oh, don’t get me wrong, I like the snow and even the cold (that’s the Michigander in me), but the food in winter just fills you up in a way that summer food doesn’t. It’s an excuse to eat for comfort. It’s too rich, too sweet, and too filling but somehow it’s better that way. The best dishes in winter have the capacity to warm you from the inside out, to satisfy your soul as well as your palate. And the colors are better. Warm oranges, rusty reds, deep evergreens. It’s like your favorite sweater, only you get to EAT IT.
I think I mentioned in an earlier post that I tend to overthink things. Well, as I’m sure was predicted by many, it took me ages to pick something to begin with on here. My first recipe! On my first food blog! I agonized over this decision. I’m big on tradition and celebrations, as anyone who has met me knows. I’m the girl who makes the same birthday cake every year for birthdays (because it’s the BIRTHDAY cake) and has an unflinching allegiance to the same Thanksgiving menu (cranberry sauce like THIS, not like that). In a world that changes and grows and zips along so merrily, so quickly, I do find it comforting to put stock in traditions. Gigo’s meatballs, Daddy’s scrambled eggs, Nonna’s plum pudding. These are recipes I cherish, brought into my life by people I cherish: and I definitely want to pass on some of my own recipes someday. Because I take all this cooking stuff so seriously, I knew I had to choose something for my FIRST recipe that was cherishable. Something I could look back on and be proud to say was my best work.
- What if everyone everywhere hates it?