I've just made one of the bigger messes in the kitchen that I've ever been responsible for -- including Thanksgiving and other ceremonial meals.

But the resulting vegetarian vegetable soup is outrageously good. Haven't a clue as to why I decided that's what I wanted to do for lunch since I started it when I was already hungry.

I'd bought a mess o' mushrooms the other day on the markdown rack, so I first sautéed them up in butter, while defrosting 2 bags (4 cups total) of the veggie stock I made a week ago. Then I cut up a bunch of carrot rounds and celery and let them simmer a bit in the stock. Next I threw in a bunch of frozen stuff that needed to be "churned" -- sugar snap peas, cauliflower, broccoli, and corn, and remembered a jar of fried onions in the fridge (where did THAT come from? Oh, I remember, mark down rack...). Then just for good measure I cooked up some orzo and threw that in with the last of last week's baby spinach that I hadn't used in the eggs florentine. Did I mention garlic? Lots of garlic...

I suppose I could have used a can of chickpeas, but, quite honestly, I think it's got enough in it. Sort of kitchen sink veggie soup. The stock has a splash of dry vermouth in it, and was fairly heavily garlicked and onioned to start out with. All I did was add black pepper; I don't think it needs any other seasoning. I seldom add salt to anything as it usually doesn't need it.

The other day I tried the roasted cabbage steak recipe that was making the rounds on Facebook and it was great -- that recipe is a keeper. I love cabbage no matter how it's fixed, and this was a nice variant, with extra virgin olive oil brushed over it (and garlic rubbed on it) instead of the ton of butter I usually put on boiled cabbage (along with both pepper and salt).

Big decision tonight is I'm going to see a friend performing at a Greek restaurant and do I eat before or get a later than usual supper there. Or just get some tzatziki and a glass of wine...

Linn

Linn