That today is Friday. I was sure that I had one more day to cook because of the 2 dozen ears of corn still in the fridge. But I didn,t and it is. So we made corn chowder starting with a slow cooked soffritto of onion, carrot, celery, sprigs of thyme, sprigs of parsley to the point of tender and delicious, then added peeled chopped potato until it sticks to the pan, corn cut off the cob, and then a stock of corn cobs, carrot, celery, onion, bit of fresh fennel, leek, thyme and parsley to soften the corn and potatoes. Just because I like to, I add a little spill of cream or whole milk, and salt to taste, and then when the potato and corn is cooked, I add more milk if a little bit more is needed. At the very end when you can barely hold yourself back, puree about a quarter of the soup to give it that creamy shreamy that takes it to the top and the over the edge.
We couldn’t not do desserts. We made brutti ma buoni, chocolate soup and blueberry muffins.
Food has bloomed at Winnie.