The Pink Crow
Two Soups (and a beverage!)

Writers Block EXTREME

by emily

I know I should be reflecting and writing about the recent CAW visit to California, but I just can’t. I am way far more excited about the soup that I just made, than reflecting upon things we all did.

Although, I will, I promise. Eventually.

While Billy is away enjoying the sights and sounds of Yosemite with his childhood christian brethren, I am at home attempting to not freak out about the mess left behind; and the toilet seat that was up- a clear indication of man-boy rampage prior to their departure this morning.

How do I relax? I brief clean up, and immediate cooking adventure and a characteristic analyzation of my day.

Today was the Castro Farmers Market- a savior on a day where fumes were emitting from my ears for approximately 8 hours straight. After consuming a delicious lunch of Hummus and Tabbouleh* with sesame pita, around 4 o’clock I felt it was time to go for a walk.

I enjoy eating my lunch at my desk, and then going for a stroll later in the day, in lieu of a full blown lunch out. On this day, I decided that I did not crave cookies (although that was tooootally what I needed on Monday, from Hot Cookie)

I craved strawberries. Sweet Delicious strawberries.

Now it is not strawberry season, so I question the integrity of these apparent fresh market berries, but god damn you these were stupendous! They saved my day.

But I digress. Savior of Soup. Simple, delicious, my mind is a-flutter as to what to do with the savory leftovers.


Red on Red on Red Lentil Soup

1 small onion diced
1 large carrot grated
5-6 gypsy or lipstick peppers
1 excessively large ripe heirloom tomato, diced
about 1 cup frozen corn- although fresh would suffice

1/2 cup red lentils
4 cups water

larger bits of ground fennel seed
1 T crushed black pepper
pinches of salt
sprinkles of onion powder
1 pinch cumin
some garlic powder
a little mustard powder
some nutmeg

Methods:

Coat the bottom of a heavy pan with olive oil. Add carrot and onion, cook for a long while. meanwhile, dice the peppers all nice and tiny-like. Add these. At this time add some salt and lots of black pepper. Cook for an f-ing long while, add tomatos and cook until they give off their water. Add various spices now. Add lentils. Add water. Cover and cook for a long while, until lentils are cooked until you can’t tell they were once tiny little things, and the soup is of a consistency that makes you happy. Turn off the heat, add the corn, mix. Eat with bread, or rice, or alone!

*a great lunch btw

This entry was posted on Wednesday, August 26th, 2009 at 10:56 pm and is filed under San Francisco, soups. You can leave a response, or trackback from your own site.

3 Responses to “Writers Block EXTREME”

  1. Holly says:
    August 27, 2009 at 6:12 am

    What's a gypsy/lipstick pepper-i'm intrigued!

  2. emily says:
    August 27, 2009 at 12:20 pm

    I'm not sure the official definition, but i think its a hybrid pepper thats some sort of combo of red bell and yellow sweet. The interwebs are not providing me with the answers I desire.

  3. Sissy says:
    August 27, 2009 at 2:17 pm

    mmm, i think i just figured out what i'm having for dinner. And I'm intrigued too… looks like maybe they're similar to cubano peppers?

    PS – I mmm mmm second your vote for tabouleh and hummus pita, I think i had that for lunch every day 2003-2005

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