Okay, it’s not so much that I can’t cook. It’s that I really hate doing it. I’m using the word hate and all it’s force to describe how I feel about cooking at this point in my life. Nevertheless, people gotta eat, right? So from time to rare time I turn on some music in the kitchen and make a big mess in the name of crafting something that tastes good. Though, due to my disdain, my practice sessions are infrequent and it shows in my ability to do things like cut a tomato and, oh, boil water.
Whitney has been working on a soup-from-anything guide, and because I'm culinarily inept, I had the pleasure of taking it for a test drive this last Thursday.
Okay, not so much the pleasure as the opportunity to be the first one to give it a whirl.
So I did my sisterly duty--because, if nothing else, those who know me very well know that I am loyal and supportive.
Because it was just my spouse and me for Thursday dinner, and we generally ignore leftovers, I halved everything.
My selections from each category:
Aromatics • 1/4 yellow onion and 3 stalks celery sautéed in olive oilThe result: a simple soup tasty enough for The Husband to assure me that had it been served in a restaurant, he wouldn’t have sent it back. Well that’s something, at least.
Seasonings • the curry blend
Vegetables/beans • 1 cup garbanzo beans and 1 cup cannellini beans
Liquid • vegetable stock
Additions • 1 cup brown rice
The point of my telling about this particular foray in the kitchen: after a little feedback from me, a kitchen novice (I have to ask questions like, What’s the difference between diced and chopped?), the soup guide is done and ready for download.
Folks, this thing is brilliant. If I can follow it to the point of a successful homemade soup without the need for bandaids or a takeout menu, anyone can.
For ease of access, Whitney had me make the guide into a downloadable PDF that you can print out and put on the fridge or tape to the inside of your cupboard.
Head HERE to download and profusely thank my sister for making your life so much easier. It's soup season, folks, and with Whit's help you can easily have different soup every night of the week. 20 minutes for prep and then you can blog, clean, read, do whatever while it simmers itself into a delicious medley of gut-warming goodness.
Tell your friends about it. Tell your family. Tell a coworker. Send 'em all to download The Guide. Its ease is revolutionary and we oughta spread the word.
When it comes to having confidence in the kitchen, I’m severely lacking; but with the simplicity of this guide, if I invited someone over for dinner at the last minute, I know I could take what’s on hand in my cupboards and fridge and make a soup worthy of compliments. Or at least the assurance that it won’t be sent back.