Ham, cheese, mushroom, spring onions
Yesterday, whilst writing the blog post, I had three ideas for prose sections to haibun/tanka prose poems. In my mind, though I am probably wrong, the two things are interchangeable.
Anyway, with three ideas in my head, I thrashed along through the blog post, added photos and tags and a title and sent it on its way into a world of pixels.
At that point I realised I had only two ideas in my head so I immediately set to, wrote one and hoped the elusive third idea would come back. It didn’t. Instead, I forgot the other one.
Three ideas. Two forgotten. One remembered. I really must remember to use a notebook.
And so I made my way to the kitchen. I did not, if I’m honest, fancy the cleaning, so I didn’t do a soda bread, just a couple of quiches, a rice pudding and yellow split pea soup. The quiches involved ready-made cases (mine always do) so it was just a case of filling them. One is Stilton and Leek. We had that last time too, but we do have quite a lot of Stilton left. The other is ham, mushroom, cheese and spring onion. As regular readers will by now have realised, it was filled with what I had knocking round in the fridge.
Stilton and Leek. Stilton does not photograph well.
The yellow split pea soup is ana amalgamation of several recipes as there are some very strange recipes out there for what is essentially a bowl of cheap peasant food. Mine has celery, carrot, sweet potato and spring onion in it along with the peas. It would have been carrot, onion and celery, but it’s another of those leftovers things. I could have started a new carrot and a new onion, but I have wilting spring onions and half a sweet potato left so what am I to do?
Later, I will move on from this very plain version to something slightly more fancy. Perhaps. If it’s OK I will stick with this version. It takes a bit longer than usual because the peas need around an hour to cook down, so I will have to see if it is worth it. Otherwise it’s back to red lentils.
Latest news – the timer went off and I got to the kitchen just in time. The soup was very thick and the water was gone, but I got to it just before it started to burn. I have mashed it so far and it seems OK, though will probably need diluting as it’s more of a thin porridge than a thick soup. I don’t think it needs the hand blender as that will take the texture and the orange speckles out of it.
The rice pudding meanwhile, a slightly fine-tuned recipe, is done too. All that needs doing now is for Julia to come home, congratulate me on my industry, compliment me on my cooking skills and enjoy a yellow pea soup lunch. Tonight we have the pasta bake and tomorrow we start the quiche and salad lunches.
Veg for the soup
The only fly in the ointment (an expression which, Wikipedia tells me, comes from the Bible) is hat I have to finish cleaning the kitchen before she gets back. Then I have to do some of the actual writing I was planning. So far I have written what is going to be the second post of the day (I will have to do something else for tomorrow) and one part of a poem. It’s a start, but a poor one, and I need to do better.
Yellow split pea soup, or porridge. It needs more water.
We make a lot of soup here from leftover items in the refrigerator. Sweet potato is a good addition, too.
Sweet potato is a relatively new thing in the UK. We never had it when I was younger but I now use it regulalrly, including as a substitute for carrot in coleslaw. Amazing stuff.
There are a few varieties available here with different colors and textures, some being more grainy, others creamier when cooked. There is one I like now and then just by itself with a little olive oil, one called a Japanese Sweet Potato.
I will look out for other varieties, we only seem to get one.
That soup looks very nourishing and if you don’t finish it all, you could always shape into a block and hurl it at invasive squirrels.
he leftover soup is going into a curry. However, you did remind me of this https://en.wikipedia.org/wiki/Portable_soup which was also known as “Pocket Soup” as you could carry it in your pocket.
I learned another thing here! I was not familiar with portable soup.
It appears in various historical novels and books about the sea. I love the name “pocket soup”. 🙂
That’s a lot of cooking! The soup sounds delicious—-peasant food is what we usually eat—and the quiches look so good.
It has all been tested and approved. 🙂
I am going to add the soup to the curry for later in the week. It needs a little more seasoning and a few minutes longer in the pot, but it seems to have worked out fine.
Pretty much
We’re tough because I don’t like fish, my daughter is an ovo pescatarian, and my husband doesn’t like dairy except cheese on pizza.
That is tough. It has all the makings of one of those logic puzzles ending up with a vegetarian pizza with anchovies only on half of it.
I like your industry….all the meal.making…good. I wish my family liked soup more…and my husband would consider eggs for dinner
If wishes were horses, beggars would ride, as they used to say. Satisfying everybody in a family is always tricky. IT has always been a sore point here too. Fortunately we do agree on some things. 🙂