A Soup By Any Other Name
Sometimes I’ll be at home and I’ve already cooked dinner, and I’ve already made lunch for tomorrow (and the next day) yet I still feel like cooking. Well, this is when it gets dangerous. Especially this time of year with all of the amazing vegetables available from the farmers market. Actually, let me take that a half step back.
I’ve finally had my first fight with the market. I could deal with the limiting hours (only 9-1 on Saturdays from May through November); I could deal with the price spikes (a bunch of parsley for 3 bucks instead of 50 cents at Bestway); but I was not prepared for invaders.
So I was taking lettuce out to be washed for a salad and all of a fucking sudden – there was a SPIDER in my bag-o-greens. I didn’t scream. I backed away. I was pisted. I was scared. And then I gently tied the bag together – spider inside – and threw it in the trash. My love affair hit its first bump. And I might be off the salad for the rest of the summer.
Regardless, so there I am, in the kitchen, having already cooked what most people don’t even put together in a week, and I’m ready for more.
Recipe for something, post jump
I throw the following in the blender: one tomato, half a sauteed zucchini, half a sauteed yellow squash, half a multi-colored, slightly broiled bell pepper, 2 cloves of garlic, one carrot, 4 stalks of celery, 8 spoonfuls of yogurt, 2 serrano chilies, juice of one lime, cumin, salt, pepper, celery salt, mustard seed.
I decided against: red wine, olive oil, cucumber. I note what I decided against because whenever I list ingredients in my dishes, 80 always asks me: “What did you NOT put in that?” Yes, I can show restraint. And I made all of that while folding my neck over the phone and chatting with my sister, who is excited to graduate college and start working. Yes, I told her she is crazy.
Okay, so now that you know what’s in my blended concoction, which is now sitting in my fridge – what do I do with it? Do I drink it like a V8? Serve it in a bowl with a frozen olive oil cube? Drizzle it over a cucumber salad? Toss it with avocado and pine nuts?