stephanieNY

This week, instead of "what's for dinner?", it's "what soup is for dinner?"

Side note:
I'm going to start putting "loose recipes" up on my blog, for my own records. I've found myself wanting to make something for the second time and thinking of a picture of it on my site from way back when, and wishing I could remember how I made it. I suppose I could write them down the old-fashioned way and put them in some sort of accordion recipe-keeper, but my kitchen life isn't that organized right now. On another note, Adam got me a great book for Christmas called "Ratio: The Simplest Codes Behind the Craft of Everyday Cooking". The idea being to understand the basic ratios of ingredients in doughs, sauces, etc. For example...the ratio of flour to water to fat is 3:2:1 for pie dough, versus 3:1:2 for biscuit dough. With hopes of thinking in "parts" someday rather than "cups" and recalling recipes from the logic part of my brain rather than the memory part, here starts a temporary written log of loose recipes for now.

This round of pea soup:
1 lb split peas
3-ish potatoes
3-ish carrots
1-ish fennel bulb
1-ish onion
garlic
12-ish cups of stock/water