Recipe books rest on every flat surface, a sure sign that days are getting cooler and autumn is on its way. There are local vegetables everywhere, and they cry out to come home in one's basket, for careful attention and a spell of imaginative culinary alchemy. Ritual undertakings? Oh yes, kitchen magics are afoot.
There is nothing better than a bowl of homemade soup on a cool night, and hallelujah, it is finally cool enough in the house for cooking. One of this week's exercises was a curried squash soup which was shared with a dear friend for lunch yesterday, and she took two containers home for lunches at work. When I make this recipe for the tribe, there is seldom anything left for me, but dinner last night was a small bowl of liquid gold with a sprinkle of paprika and a frill of rosemary from the pot on the deck. Yum. I could have been dining in a cordon bleu restaurant, it was that good.
On the weekend, a large cauliflower came home from a local farmer's market, and roasted cauliflower soup is next on the menu. It will be followed by a crock pot of sweet potato and black bean soup. Since the Roma tomatoes in my garden are finally starting to ripen, there will be a nice batch of minestrone early next week.
There is something uplifting about turning odds and ends into a cauldron of something tasty and nutritious. It feels good to be stirring the pot again.
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