How can it already be March? Impossible. This is what happens when you teach a class for the first time. Some things don't happen, and blogging is one of them. The blog would happen I think if it weren't for the picture component. That's what takes the time.
Anyway, I am still cooking and eating and actually contemplating getting a new table, which will be a red-letter event, perhaps emboldening me to invite more people over when I don't have a rickety splickety table that spills the soup! In addition to the inevitable unplanned culinary discoveries along the way in 2012, I have a new cookbook I'll be exploring this year called Quick Cuisine. The author is a Calgary cook, dee Hobsbawn-Smith, whose recipes I have enjoyed in other anthologies for years. As the title implies, her life has produced by necessity, as mine has, a repertoire of meals that are quickly prepared but still tasty and full of goodness. The book begins with appetizer recipes and I don't usually fix appetizers for myself, so I'll have to experiment with those as I have occasions to make appetizers. But the very next section is Soups, and I think I just might have soup running in my veins. At any rate it is the season for soups yet for a good many weeks I hope, and I love it. First up is Tomato-Carrot Basil Soup, which will make a perfect contrast to the other soup I made today for the week, my mum's Clam Chowder that I have made for years.
Also you might be interested in this very simple Bean Bake which I find makes an excellent side with lots of different meals. It is hearty and hits the spot when you're cold and hungry. And in terms of its preparation time is a perfect candidate for a quick meal collection. Mix it together and let the oven do the work while you do other things. I bet it would work well in the slow cooker too, which I would rank as one of the greatest inventions of all time.
2 comments:
Ah, Michelle, I agree with your slow cooker ranking! I'm also glad to read someone else is still enjoying soup this time of year, though I must admit when the weather warms, I have a penchant for anything grilled and garden salads.
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