Sunday. I'm recovering from a cold. There's lots of football to watch. The larder is pretty bare, the holiday banquet leftovers are getting thing, there's no time (or cash) for much shopping.
- goat cheese souflée
- spinach salad
- Maggy’s farm lamb chops
- leftover chocoloate meringue pie
We has a couple of lamb chops from our farm share nicely thawed. I’m doling these out in tiny portions — basically one chop per dinner — and so we need something else. But Linda has asked last night, “where does the word ‘meringue’ come from?” So that led to McGee’s On Food and Cooking, and the etymology of “meringue” is not very far from the section on souflées and McGee’s reminder that the souflée is neither tricky nor difficult.