Mar 09 2022
Soup
Our good friend Lu mentioned to Megan the other day that she was going to make “snowflake soup”. This delighted us both more than you would expect for such a simple phrase. It’s because it reminded us both of Dad, and also that Lu knew and loved Dad, too. She even wore his sweetpeas at her wedding, so he was there in a way.
Growing up in WWII London and living with rationed food from the age of 9 to the age of 23, Dad had a horror of wasting food, which he passed on to his children. It’s alive and well in us. One of his habits – and ours – was to use up vegetables and miscellaneous food in the refrigerator by making it into soup. Since the leftovers varied and no two soups were ever the same, we called it “snowflake soup”. So it was fun to hear someone outside our family use that expression. As time goes by, I realize there are very few people left who remember my parents, so I really treasure it when I can share those memories.
As for me, I recently made an appropriately spring green, though non-snowflake, soup:
It’s chickpeas, spinach, shallots, garlic, and ginger whirled together with vegetable broth and garnished with a squeeze of fresh lime, a drizzle of curry oil, and a shower of fresh mint. Springtime in a bowl!
A YEAR AGO: The beginning of the end for our beloved Star. Her loss is a great one.
FIVE YEARS AGO: More news about cats and dogs.
TWENTY YEARS AGO: A clean bill of health for our cats.
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