Soup’s On

Between work and my daughter’s insane school-sports-social schedule, the week was frenetic and I am still spinning. Tuesday night was exciting at the bookstore as we hosted the launch of the Echook Memoir I app – a digital publication. (It includes a piece by me!) I played host and also participant, mingling with a lovely group of people. Delightful.

A certain amount of busy-ness is usually a good thing for me, forcing me to be productive and energized. But I also like being home so welcome today – Saturday. I am mostly free to clean the mess and chaos of the house and cook my way through a few weeks of vegetables stored in the fridge.

I began last night by salvaging a head of escarole lodged behind some left-overs. A few leaves were just beginning to freeze from being flattened against the back. I cubed up a red onion remaining from a meal I don’t remember, threw in a crazy amount of minced garlic, scrubbed up a few farm carrots and potatoes with olive oil, then added the roughly chopped escarole, stirring until it wilted. Salt, pepper a box of vegetable stock simmered until the potatoes and carrots were tender. A can of white beans added just before we were ready to eat. Molly even had a bowl, although she rejected the bitter green that inspired the dish in the first place. Soup season begins!

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