The weather report for this past week said, 10% change of rain on Monday and clear the rest of the week.
Where, I wonder?
“Cause it wasn’t here. It rained every single solitary day. A lot. My laundry went through several rinse cycles…sometimes the same day.
Yep, it’s true.
I’m sure some of the neighbors were talking.
Sometime during this past week, I stood at the open door of the refrigerator. As usual, I was waiting for food to jump enthusiastically into my arms, already prepared, hot and ready to eat.
What I did see were some of the raw vegetables left over from Daddy’s birthday party.
Broccoli, cauliflower, carrots, tomatoes, some onions to be rescued from the pantry, a package of bratwurst to be thawed, home made croutons and a box of chicken stock.
So, the vegetables were put into a roasting pan, cracked sea salt and black pepper added along with a couple of tablespoons of extra virgin olive oil (EVOO) and put into a 350 degree oven for a couple of hours. While those vegetables were roasting, a pan was placed on the stove top, heat turned on and when the pan was hot, a tablespoon of EVOO pour inside.
hot pan, cold oil.
Then, a couple of large onions were put into a pan to sweat and brown; when they were ready, they were removed and the sliced sausage put in to brown.
When the roasting was finished, everything was put into the stock pan with a quart of chicken stock (store bought because I’d run out of home made) and cooked for about 30 minutes. The heat was then turned off and everything sat for a while before I added the home made croutons and ate.
This meal was, in a word…delicious. Seriously, this was one of the best soups I’ve ever made and, I think, due to the roasting of the vegetables beforehand. I’d contemplated cutting those cherry tomatoes in half but leaving them whole was the best decision. Each time I bit into a tomato, that sweetness would burst and was the perfect touch against the meatiness of the sausage, the richness of the chicken stock, the bite of the carrots, broccoli and cauliflower. I thought about making bread…white, bird seed or cornbread, even crackers…but decided it was beyond my reach.
My hand still hurts and that seems to be a really good excuse to do not as much lately.
Don’t you think so?
Does anyone know the name of this pattern? The back says KS Benchmark 1984 or 1884, but I can’t tell which year. I’ve been using this flatware for forty years but, along the way, a few pieces have gone missing and I’d like to replace them. Can you help?
Blessings ~ a bowl of homey, warm goodness ~ roasted vegetables ~ EVOO ~ change of seasons ~ still serviceable flatware ~