After breakfast, May and I schlepped around the town, running random errands and spending some time outside. It’s a raw blustery day — one of my favorite types of weather — and we stopped at ‘Bucks after shopping. I figure I should ‘fess up to this, since Bucks is neither local nor organic. We didn’t even remember to bring our own cups.
But I got a giant cup of hot black tea and was happy.
Shopping is a big part of my food philosophy so I should say that I picked up tea (green, black, and blueberry) while I was out at Shaw’s, as well as 2 lb. of butter. Cabot, which is local-ish. I also went to Kick-Ass Cupcakes’s Dairy Bar and bought local cheddar, and hit my own garden to pick a mess o’ greens for dinner.
By the time we arrived home, I was chilled and tired and immediately nixed my original lunch plans for the perfect blustery-day lunch: soup.
(BTW, the chicken stock is still bubbling away. I know I ought not leave stock on the simmer while I’m out, but I like stock and I can’t spend 8 hours at home tending it. If you’re less blase about fire risks than I am, you can get out your stock pot and do it that way.)
Soup was simple enough: 20 minutes of washing and chopping leeks, carrots, celery, and potatoes, (from Drumlin Farm and our CSA), saute the aromatics in olive oil, add the last bit of my last batch of stock, toss in potatoes, soem herbs, and sit down to read a book for 20 minutes.
May and I had leek and potato soup with apples and slices of honey-wheat bread. I made the bread yesterday.
After we ate our fill, I ladled the leftover soup into mason jars — three pint jars and on quart jar — and put them in the fridge. There’s lunch taken care of for all of us until Wednesday or Thursday, at least.
Now I’m taking a break to do other non-cooking things and contemplate just how long I need to brine a frigging 6 lb. chicken?