Last night’s dinner was a tasty one for a nice, rainy evening. Homemade Minestrone Soup (using up what was left of the roasted poulet rouge that we had on Monday.) What goes in it? Chicken stock, chicken parts, bundle of herbs (oregano, thyme, rosemary) and several cloves of garlic. Cooked down for a bit, then remove the chicken parts and strip the meat. Add to the stock: some water (about doubling the volume), the rind from a wedge of parmesano reggiano (I keep these in the freezer for just such an occasion) once can of diced tomatoes, onions, carrots, celery, zucchini, cauliflower, salt, lots of pepper. Let it cook for a while. Add the chicken meat back in (not traditional, I know.)  Add a can of cannellini beans. Add some lemon juice/lemon zest to taste. (This means you, Hizzle! ) Serve topped with more parm, if you prefer.

For the sandwiches, I took some lovely day-old Acme Herb Slab, doused it with a wee bit of Bariani Olive Oil and some red wine vinegar (wish I had balsamic, but we are out.  The horror!)  Added Herb Roasted Sliced Turkey, tomatoes, fresh mozz (just a bit!) and basil leaves, then sprayed the outside of the bread with a spritz of Spectrum Spray Olive Oil and put it in a hot pan with another pan and a bottle of sparking blueberry juice (that nobody seems interested in drinking and I’m not sure where it came from) on top to weigh it down.  Toast, flip, repeat, enjoy!  I added some baby spinach leaves to my sarnie after it came off the heat.