Susskins Central Dispatch

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That Time of the Month

And plenty satisfying

I’ve been reading a website called How To Cook Like Your Grandmother, by a guy named Drew Kime. It’s about cooking with real stuff, rather than processed foods. The recipes are all built around purchasing fresh, natural ingredients instead of things like canned soup or powdered mixes. It’s not an organic foods thing so much as a “lard, not Crisco” kind of ethic.

I can get behind that, though I still like Crisco a lot for baking.

Drew is also an opponent to secret recipes. I salute him for that. I am more than happy to share recipes, and believe that secret recipes do nobody any good. So when Grandma dies, her Orange Cake recipe dies with her? Screw that. Spread the recipe like a bee spreads pollen, so that the Grandkids can make that Orange Cake themselves and think of Grandma with love whenever they have a slice.

So tonight I was getting caught up with the website, and saw that Drew had posted a recipe for Chicken Divan. The recipe called for some of his Creamy Asparagus Soup, so I looked at that recipe. And decided that it was time to try something new. Drove to the store and picked up onion, asparagus, and a big russet potato. (Forgot the garlic, so I used dried for that.) Came home, and tinkered in the kitchen for a pleasant hour or so.

Here’s the result. I also made Drew’s Egg Salad, which is incredibly simple and delicious, especially on sourdough bread.

Seriously good. Fred made all sorts of yummy noises while eating it. The soup was excellent, and the egg salad was a great complement to it. This was a rich meal, but not overbearingly rich. I’m done eating for the day.

But now we’ll have that bizarre odor when we pee.