Frank Burns on Soups and Stews
I really LOVE soups and stews. Sunday morning, I chopped a dozen potatoes and boiled 'em for eight minutes, just enough to soften them a little. While they were in the pot, I chopped onions, celery and carrots and put them in another pot to boil. I drained SOME of the potatoes and tossed them in our iron skillet with another onion, several garlic (whatever you call them) "buds" and fried it all up for our breakfast. I saved all the rest. YummyMonday night, I dipped out some of the potatoes from the potato pot and some of the onions, garlic, celery and carrot from the other pot and put them all to boil slightly in another pot -- with (of course) Old Bay and a fine variety of other suchness such as ground pepper, basil, McCormick's Creole seasoning, and several "dashes" (whatever that means) of soy sauce and olive oil. Served it up with toast and a salad of greens and fresh chopped red bell peppers. Yummy 2
Tuesday night, I dipped out some more of the potatoes from the potato pot and more of the veggies from the veggie pot and added two cans (sigh, should have been fresh) of white beans -- and, for good god measure -- several more garlic hunks and another sliced onion. More salad, and, on the side, chunks of canned salmon from our daughter in
Last night, I put the two pots together into a single pot, finally, and added fresh chopped green beans and a can of V8 juice. More chunks of canned
It's all gone now. So I don't know what's for tonight!
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