Alright, so it turns out that once you fall off the wagon, it’s hard to get back on. My picture-of-dinner-every-night experiment was really fun for me, maybe not that exciting for you guys, but life got in the way. I will say I have been both cooking more and eating out more than I did in the past (leftovers tend to go for lunch these days), so sometime soon I’ll post a recap of pictures I took in the interim.
But that’s not what today is about. Today is about celebrating a delicious, beautiful, tender leafy green: baby bok choy. Because I don’t grow my own bok choy, I have no idea if Baby Bok Choy is actually the younger version of the grown-up thing, or if it’s a different plant species, but it tastes lemony and wonderful and can be eaten all by itself. Also performs nicely in a quesadilla, if you’re into that. And yesterday I decided to make a soup out of it. Yayyyyyy soup!
I didn’t have the presence of mind to take a picture while the chicken stock was still IN the jar, but this is what I put into the soup, minus light seasonings.
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