chicken soup for us

there has been some pretty standby things missing from our family’s routine for…since,
uhm, well… i’ve delved deep into kiwi street studios.
you’ve heard a few groans from me here and there. no time for gardening, baking, reading and unfortunately…
cooking consistent nutritious meals for my family.
it’s the sad truth. i’m not even going to try to sugar coat it ~ plus my family would call me out.
on top of that, it’s always the first question from my mom…what are you cooking today?
mind you, this is first thing in the morning. every morning.
if it’s not the right answer, i get…moree, you’re starving them. they’re all skin and bones.
sophia told me you don’t cook anymore…and so on.
we’re greek (on my mom’s side) and food is a big deal. healthy, tasty, something always cooking or baking.
i grew up with that way ~ although it was mostly my yia yia (greek grandmother)
who did most of the cooking and baking.
(and, for the record, i am a greek who does not care for lamb. nope.)
we all love to cook (some more than others) and we know what good food is all about.

when the kids come home and they smell something cooking, i know they feel
like all is good in their world. that’s how i felt.
it inspires security and it’s nurturing. mom is home and she’s cooking something for us.
maybe it’s old school or old world, but it’s what i came from and what i believe in.
i want them to have as many of those home, good, secure, warm, family memories as i can squeeze in.
somehow when there’s something cooking in the kitchen, it’s the place to be.
we talk, share, nibble, laugh…there’s a reason it’s called the heart of the home.

it’s not a traditional greek dish, but here’s one from last week (thank you ever present iphone):

chicken soup (new one)
stock made from scratch with extra rosemary and thyme
cut up chicken roasted in olive oil with shallots, rosemary, thyme, whole lemon and the lemon zest,
onions and a bit of white wine and two heads of garlic
cut into big chunky pieces with all the sweet garlic paste and a little of the caramelized pan juices
added this to strained stock
spinach and chive fettuccine, fresh peas, sauteed leeks, cracked pepper
homemade croutons
fresh dill

add some tuscan boule with olive oil, sea salt and cracked pepper
red wine

buon appetito