Saturday, November 07, 2015

Dinner on the Brain

My kids often ask,
"What's for dinner?"
And I seldom have an answer. 
The question simmers;
It is pushed to the back of my brain
Where I check it throughout the day. 
At some point
I'll open the fridge or cupboard
And add ideas to the question: 
   A pinch of chicken,
   A stir of rice,
   An appraisal of cumin. 
The question becomes an answer
And I create reality.


  1. Replies
    1. My guilty confession is that this was *not* dinner last night. But I did make it last week :) . It's one of our favorites, Totato Soup. Here's the recipe:

      Totato Soup
      From the kitchen of Lewis Graham

      (The name of this soup comes from the book On the Edge of the Dark Sea of Darkness, by Andrew Peterson. No one knows exactly what a “totato” is, but a chef friend decided it was high time a soup should be made to honor it. What resulted is a delicious, comforting soup that I’ve made numerous times this winter. It makes a huge amount, so leftovers can be frozen and brought out for future meals. ~Loren Warnemuende)

      One 3 to 5 lb. bag of the small Yukon gold potatoes, sometimes called butter potatoes.
      Two boxes of Kitchen Basics chicken stock (32 oz each; 2 quarts)
      One package Jimmy Dean sausage with sage.
      One whole chicken, already roasted at your local store (or baked at home).
      Three ears fresh corn (or one bag frozen corn), two whole carrots, three stalks celery, two medium yellow onions.
      One large can of whole, peeled tomatoes.
      Fresh garlic, dried thyme, sprig of fresh Rosemary, two dried bay leaves, kosher salt, cracked black pepper, and a healthy pinch of red pepper flakes.

      1. Two or three glugs of good olive oil in Dutch oven. Make warm, add sausage. When the sausage is done, remove from pan but save the grease.
      2. Cut potatoes in half, and rub well with sea salt (About one tablespoon is plenty for the batch). Heat the saved grease up in the pot, add potatoes. Let then sit awhile, frying the skins a little.
      3. When potato skins have browned a little, add fresh veggies, chopped up of course. Cook them a little; when the onions are translucent and celery pliable, add chicken stock.
      4. Add chicken, pulled from bones, sausage, tomatoes, and everything else.
      5. Let that bad boy cook awhile. When it boils, reduce the heat and let it simmer.
      The rule with soup is the longer it sits, the better it gets. Mind it occasionally, stirring to keep anything from burning in the bottom. Fresh bread is always good. Be sure, absolutely sure, to do a little celebration dance after each taste, each seasoning.

  2. thanks loren. i will make this this winter. i'm not a sausage person, but i will try and make it as intended. everyone else will enjoy the sausage for sure. actually, one pound isn't that much i guess for this big pot!

    1. Enjoy! Yeh, the sausage doesn't hinder the overall flavor; it just augments it. And you can really use any brand.