Liralen Li (liralen) wrote,
Liralen Li


Crisp crusted French style bread with just a hint of the nuttiness and chewiness of whole wheat flour, sliced thick with just a sheen of butter on the surface. Dipped into a thick soup of carrots, celery, onions, sweet pepper, red potatoes, chicken and crisp, sweet, fresh corn all seasoned with salt, four peppers, a pinch of cayenne, plenty of chicken stock, and a half a handful of dried parsley. All the vegetables were cooked al dente, still firm enough to give good bite, but not crunchy.

Since it was so cool I settled down and really cooked something that took a while on the stove and in a fairly hot oven. It's been quite a while since I did that. Soup and bread, the simplest of meals. The soup was actually mostly from leftovers and vegetables from the farmer's market that was only going to go bad if I left them too much longer. The bread took ten minutes of work while Jet napped and then another ten minutes while he was playing. I'm still amazed at what just flour, water, and a bit of yeast can do. It was so good right out of the oven. And the neatest thing was that the majority of all this was vegetable or grain and very little fat or meat.

I've decided that two dinners a week get to be 'healthy' things, with more vegetables in our diet and just plain less fat and salt and stuff. It'll, hopefully, help expand my repertoire of more healthy, whole foods. That may help change our eating habits in the longer run to stuff we can run longer with. This was quite the success, so I'm encouraged.

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