Monday, November 26, 2007


After a long weekend in SF, socializing constantly with family and old friends, and an airplane ride full of strangers, we woke up this morning feeling a little under the weather.

Hence the mountain of vegetables (minus spinach and broccoli, which got yanked from the lineup at the last minute; plus a bunch of chickpeas I had cooking on the stove) featured in this picture that became a spicy "Asian" soup for dinner on Monday night.

According to the relevant literature, the first restaurant in Paris, 18th century, was founded by Boulanger. It was called a restaurant because the word was related to another word meaning to restore, or a restorative.

The only thing on his menu was a single soup.

Also not featured in this picture is the duck stock I used for the liquid, which I had frozen after spit-roasting a couple ducks a while back. It was a bit smokey and seriously contributed to this soup's "Asian" flavor.

Seasonings: fish sauce, Lea&Perrin's, rice wine vinegar, lots of salt and white pepper, Tabasco, chili flakes.

This soup had some heat. Can't wait to try it tomorrow.

The consumers of said soup: restored.

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