Last week, I attempted to make a dent in the invasive pile of unread magazines that has grown to unreasonable heights on my coffee table. Part of the problem is that, a little over a year ago while I was planning and editing the music section of a city mag, I wisely decided to up my industry knowledge by ordering a three-year subscription to Rolling Stone. In my defense, at a mere 78 cents an issue, it seemed like a steal compared to the outlandish $5 newsstand price.
However, as the semi-weekly issues splayed across my former college coffee table began to gather dust and beer-bottle rings, I realized I’m not actually that big a fan of RS (probably because they don’t have recipes in the back. Also because of the absurd number of consecutive times U2 has appeared somewhere on the cover.) But of course, at the fear of sending trees to die without purpose, I diligently skim through each one and will continue to do so until my subscription runs out in March 2012. So it goes.
Anyway, food, I’m talking about food. As I reached the end of an issue of Women’s Health and my stomach began to rumble, I thought, Why the heck don’t I make more soup? I’m quite fond of the stuff. And most soups embody so much of what I love in a good recipe: versatility (time to clean out the fridge), simplicity (chop, simmer, slurp) and easy clean-up (the original one pot meal).
On this particular day, as the pantry was rather bare, the versatility aspect was very attractive, so I utilized a WH recipe for a soup of the Savory Moroccan variety for inspiration and proceeded to mangle it until it was something completely unrelated to the original recipe, with the exception of four or five surviving ingredients. Anywho, this is how it went.