Tuesday, February 21, 2006
"Sasha" Onion Soup
So, I guess I'm going to start off this installment with a little confession. I'm a flake. A big flake. I had wonderful intentions of getting in here and posting a couple of times a week. Intentions of sharing my life, my love, my food with you. My mother says the road to hell is paved with good intentions.
I got caught up in whatever I thought a food blog was supposed to be. I wanted it to be about me cooking. I wanted it to be beautiful. I wanted to talk about gourmet crap and layers of flavor. Turns out that is not my life, my food, or my tongue. My husband does most of the cooking. I work long hours and I come home to his wonderful meals. I do however take the pictures. I write the blog. I eat the food.
Gourmet isn't what this is going to be about. Layers of flavor isn't what I'm going to talk about. All of the food here will be 100% gluten-free. I can have it no other way. My husband is a wonderful man who reads labels and works hard to make sure that I don't have any major discomfort due to Celiac Disease. He not only makes sure that I don't get ill, he makes sure that what I am eating tastes good. He makes sure that I don't have to spend dinner time pining for days when I ate whatever struck me as interesting. He keeps everything interesting.
Tonight, for instance, he took the broth from our pot roast on Friday and was going to make French onion soup. Part way through he announced that is not what he was making at all. He was making "Sasha" onion soup. In our house, it doesn't matter what is served, I never think there are enough onions in, on, or around it. He decided that most French onion soup had a few onions drifting in the bottom of the bowl, but that just wouldn't do for me. Instead he turned the idea into a delectable dish I can equate more closely with stew than soup, and he topped it with a Provolone covered slice of gluten-free Country White from Deby's.
My taste for onions sated, and my confessions done for this evening, I will try to come back more frequently. No pretense. No worries about who cooked it. I really just want you to know how normally I eat without a worry for gluten.
(I still reserve the right to whip out a fancy recipe if I feel the urge...)