The apotheosis of my favorite random meal: this one began with an onion and carrots, plus half a can of black beans, the rest of the pea soup defrosted for the fancy dinner (which included big chunks of bones,) the last of the short rib meat, a head of kale, a summer squash, a sweet potato, the last of the green curry purée which began as John’s soup, half a bag of annelini (O-shaped pasta,) herbs, and water to cover it all. Simmered for two hours, it became the perfect meal for our third straight day of incessant cold rain. Only made more special by a 2003 Chassagne-Montrachet Vielles Vignes by Moreau. Simple food at its best, and nothing was wasted. The fridge is empty and ready for Monday’s shopping.
For those of you keeping score at home, this makes the fourth meal so far from the short ribs, and the fourth also for the pork ribs which became the base for the pea soup. There’s another quart of pea soup in the freezer, and a pint and a half of demi-glace left from the beef, plus a half jar or so of the ravioli filling left. The moral of the story is USE YOUR BONES and always leave good leftovers. Both these cuts of meat sell for about 5 bucks a pound and we’ve eaten like royalty off of them for quite a while now.