I’m going to be spending a substantial amount of time in the kitchen today: a dear friend had just embarked on the trip of a lifetime – traveling all over India with her family – when her sister passed suddenly, and under awful circumstances. I can barely imagine the heartbreak at receiving such news during what should be a joyous adventure and making lasting memories…
She’s also now the sole caretaker of her mother, who is struggling with late-stage dementia (I know many of you have dealt with this, including myself).
And so, a bunch of us organized a meal train, and today it’s my turn. I’m making “my” Tuscan soup, but will be frying up the HAWTT Italian snossidges from TJ’s separately and won’t add them to the soup, as her littlest one isn’t keen on too much spice. Pickup is at 4:30pm, then it’s time to focus on casa lingua’s meal: roasting the birdie that’s been salt-bathing in the fridge since Monday, and the carrots & fingerlings. I haven’t decided which of the many methods mentioned and recommended here I’ll use, but you can be yo ass it’ll be the easiest, least fussy!
SE recommends blanching the carrots so they roast evenly (I want caramelization), and I may do the same for the fingerlings so I can just throw them in the oven along with the boyd.
No Food January has been going swell.
