Tools of the trade

This morning, after I gave up trying to take the dog for a walk because it was too dangerous (owing to the snow folowed by freezing rain wh'd had overnight) I decided to make my weekly soup. Someone had kindly cleared the snow off the sidewalks all the way down the street but the freezing rain had made them like a skating rink and even with TRAX on my boots, my Husky/Lab dog was so excited she was pulling and a red light went off in my head - broken leg, broken hip - DANGER! Turns out it was a great day for cooking, however. Every since I was sick over the summer, I have made it a part of my new lifestyle to not only walk the dog 3 miles a day, but make a big pot of soup and eat soup for my big midday meal every day. Last week it was minnestrone. This week it was to be BEET soup also known as borscht to those with experience with Polish, Russian or Jewish foods. My former mother-in-law was Polish and made many hoemade and elicious Polish dishes such as golumpki (stuffed peppers or cabbage) and Latke (potoato pancakes) and both beet soup, and cherry soup. I took out some bowls I haven't used for 30 years that I bought in West Virginia at a place called The Honeymooner's Souvenir Shop. It was 3/5 of the way to my parents house and when my daughter was little I would stop there and buy her Cherokee made moccasins, and coal bears, and cedar boxes. One year, I bought a set of nesting bowls that reminded me of my Grandmother Mabel's bowls. Grandmom Mabel's bowls were thick pottery, and a pale creamy beige almost the color of skin. There was a 1 inch border around the top with a stipe, sometimes maroon, sometimes a pale turquoise blue. I loved those bowls and I can remember her dicing potatoes into the bowl for potato salad, whcih my mother also made but with different bowls. Grandmom's bowls were from the 1930's. My bowls are what was known as 'stoneware, als a creamy off white with a royal blue stripe. Since I was making beet soup today, I got out my sharpest knives (not very sharp actually since I don't cook much). Beets are tough. They are like little bleeding wooden golf balls. I was reminded of my other Grandmoder Lavinia Lyons' paring knife. That was a super sharp, razor sharp little knife. The blade had been worn down over the many years into a crescent shape from paring round things like beets and potatoes. Grandmom Lyons always warned me not to touch the paring knife because it was so sharp. She kept a dark gray sharpening stone in th drawer to sharpen that paring knife, just what you need to cut something like beets or turnips! Cooking can do that, bring back memories of your grandmothers and mothers. I always remember making potato salad with my mother. We girls would be set to dicing the celery and the onions while the potatoes boiled and the bacon sizzled. She sliced the potatoes thinly into the big mixing bowl, that in another bowl, she mixed the mayonaise, vinegar, celery seed, onions and celery, which she then poured into the potatoes and lightly mixed along with the sliced hardboiled eggs. When it was all lightly tossed and mixed, she added the bacon, broken into crispy small pieces (what was left after we children all stole strips of it from the draining towel to eat. Here is the recipe for the beet soup I made today: sautee a diced onion and one chopped clove of garlic in olive oil in a large pot, dice a potatoe and add it. You can either used two cans of sliced beets here or two cups of fresh beets. I used 3 fresh beet (about 1 cup) and on can of beets. Cook for 15 or 20 minutes, adding vegetable broth as needed, it will be two cups total. Simmer another 14 or 20, up to 30 minutes. Use an immersion blender to puree. When I serve it, I add a heaping tablespoon of unflavored plain yoghurt. Some prefer sour cream (the original folk recipe). Today I made a dozen corn muffins which I liven up with cranberries and walnuts, and had a nice meal of soup and cranberry/nut muffins for a cold snowy day! ENJOY and when you do, take the opportunity to visit with the memories of the cooks you fed your childhood, the grandmothers and mothers, and sometimes fathers (my father was the Sunday pancake chef complete with a double electric fryer that he opened at the head of our huge family dining table. On one side he cooked bacon and sausage, on the other pancakes, and eggs.) It was a special Sunday ritual of my childhood. I would like to find some of those beautiful old bowls in an antique shop like the Red Mill, perhaps or the place I used to visit in Burlington, Antique JUnction? Meawhile, I will enjoy visiting with my West Virginia neting bowls from the Honeymooner's Souvenir Shop which has sadly been repaced by the Honeymooner's Gun Shop, not a very optimistic souvenir for a newlwed couple!