Sunday Soup options were discussed and a shopping list scribbled on the back of an envelope. I like to be in the kitchen on Sundays, so I bypass easy, quick soups. Music on, we play “name that band” as I prep, chop, measure, stir. We play often, going back years to the days I was cooking for five in my beautiful 1451 kitchen. A few months ago, Chris, eyes on lap-top, asked for a hint. “We’ve seen them,” I responded. We looked at each other laughing because, you know, concerts are our thing. One of our things. “Okay, we’ve seen them at Mackey’s Hideout.” He then knew- Family Groove Company. “We’ve seen them…” has become a running joke and I laugh every time. Alexa pulls from his Apple Music library so we are served a little 70’s, a lot of jam, so much Chadwick Stokes in all his iterations, some bluegrass and a sprinkling of old country. John Denver and Glen Campbell almost always shuffle in. Music and dancing in the kitchen always pulls thoughts to Mama and her heavy brown pots and of course, the yellow bowl.
Today’s recipe, green chili chicken enchilada soup, a cross between white bean chicken chili and tortilla soup, is layered with steps, just the way I like it. Roasting peppers and tomatillos, tearing fresh cilantro, chopping onions and wiping resulting tears all become part of my dance. The whirrrrr of the food processor, is followed by more chopping, measuring, stirring and tasting while we listen to Greensky Bluegrass, Strangefolk, Dispatch, Anders Osborne, Keller Williams… I recognize contentment and decide to sink deep into this feeling. There’s plenty in the world to cause worry, to fret about. None of it is touching me in my kitchen, not today. Note to self-add another jalapeño next time. Yellow Bowl Love 💛
