I had another Incompetent Grad Student moment this morning, and so my breakfast was some applesauce canned from last summer, and lunch was a large Snicker’s bar from the staff room vending machine and some pistachios. This, I decided, was a problem. Once I get down to it, cooking is rejuvinating; it’s just getting up enough oomph to start making anything.
For dinner tonight, I decided I wanted soup, since there hasn’t been much soup around here lately. I tend to make fairly hearty soups by default, and they’re not really a summer food. For this soup, I simmered Quite a Lot of Kale and three small onions (both chopped fairly fine) along with orzo, in water with a good spoonful of the salt stock, some more salt (salt stock isn’t as salty as vegetable bullion, it turns out), a hearty squirt of lemon juice, and some olive oil. I put a nasturtium blossom from the garden on top to garnish it.
It needed…something. Black pepper, possibly? Or maybe fennel? Or a very light chicken broth? It was just the sort of thing I was looking for — light, while still being reasonably filling, and the lemon juice added a summery brightness — but it still needed something to deepen the flavor. There’s leftovers, so I’ll add black pepper to the next bowl and see if that helps. It was, in any case, a good basic paradigm, and would be even quicker if I used lamb’s quarters or Asian greens instead of kale. This wasn’t quite a One Local Summer meal, but the kale, onions, and salt stock herbs all came from the CSA.