Complexity is a concept that has filled up every nook and cranny of my thoughts these days. Even the simple things are multifaceted and if you start to look, you will see the layers that have been pieced together to make up the whole.
Few things are as simple as they seem, no?
That certainly holds true for people.
Each of us comes with a past and a vault of experience unique to that person.
The person that was stationed overseas in a war - forever carrying with him the realities of a time that he still isn't sure how to process.
The mother that was born in another country and immigrated as a child. Trying to hold on to the memories of the past while building a future in her new home.
The neighbor with who has driven bus for decades, while owning their own business. Each time you talk to them, you are struck by the number of connections they have made with people in their lifetime.
Heck, look at something as simple as a cooking group. You buy a book and cook recipes, right? Not so much... You learn new techniques. You face foods that you never thought you would ever, ever eat. You make friends. You grow. Simple is not so simple anymore, is it?
And that's a good thing. Except for when it isn't.
This week's French Fridays with Dorie recipe is also all about the layers - layers of flavor that is.
I mostly followed the recipe this week - although allowances were made to accommodate my need to clean out the pantry and freezer. (It's a never ending process...)
Chicken stock (a carton of pho base that was hanging out in the cabinet) was simmered gently with a few aromatics (bay leaf, ginger, lemon grass - also hanging out). Soon some baby potatoes joined the mix, followed by leeks, scallions and carrots. A whole boatload of mushrooms followed suit.
That packet of mussels hanging out in the freezer? Bingo. Two lone pieces of ahi tuna also taking up freezer space? Those went in too. Mussels and snap peas went in at the very end.
To serve, I placed a large scoopful of rice at the bottom of a shallow bowl and ladled the soup over. I was a little skeptical about serving this for dinner on an unseasonably warm spring day (I can't believe those words just came out of my mouth - warm day, that is...), but it worked. The soup wasn't too heavy for the weather, but substantial enough to make a meal.
I also enjoyed the pace of this soup - there were no mad dashes to get a whole group of ingredients prepped to go in at one time. There was plenty of time to prep between steps and tend to other household tasks as well (emptying the dishwasher, folding laundry, having a glass of wine).
I am still a little confounded on how this can possibly be the next to the last recipe that to be completed in Around My French Table. Actually, this was the last recipe that I hadn't ever made before from AMFT (I"ve made the chicken in a pot before - although, never posted it, so we'll pretend its the first time).
In other news... Runner Girl comes home next week - she's made it through three years of college already. When did that happen? The Dude's son graduates from college on Saturday. I start classes again next week. Oh yeah, we're still trying to sell a house and all that.
In unrelated other news - somehow, I managed to finish up two books over the last week: Madame Grand and Mrs. Jule by Jennifer Chiaverini and The Nightingale by Kristin Hannah. I thought both books were pretty good and worth the read (even though there were pieces of both that I thought could have been better developed. but I get it...)
See, I told you that nothing was simple :-)
This post participates in French Fridays with Dorie.