Sometimes, you can tell the weather by my cooking, and this weekend has been a case in point. Friday night, I finished the lentil soup I made while working with an empty pantry. Saturday afternoon, I had some Pacific Foods creamy tomato, and Saturday evening, I made a delicious beef-noodle soup with stock from my recent braising of a local, grass-fed hunk-o-chuck roast. Today, I used my last Rolling Prairie butternut squash and made a pot of that squash-vegetable soup I love and some cornbread, too.
That means I have leftover tomato, beef-noodle and squash-vegetable soup. That’s good, because the forecasters are saying that ice is coming, and ice is not a good thing, as it has a habit of breaking tree limbs, which bring down power lines and that sort of thing. Fortunately, I have a gas stove, so if I pull out the matches for ignition, the stove and soup can keep me warm for at least a few more days.
I’m getting way ahead of myself, I know. Despite the forecasters’ stunning prediction of a 100% chance of precipitation tomorrow evening, the forecast—or at least the weather—could change. I’m going to count on it.
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