Begin on a bi-polar high

Clean out the fridge and freezer of antiquated left overs:

Put a pot on stove, start her up.

Dump in chicken skin and slices of meat left over by butcher.

Add from your stash. Mine included:
Frozen peas
Corn
Cut beans and half a stalk of celery halved and cut thin
Half a onion diced and one quarter of a sweet red pepper torn into patches
Six olives (all I had) soaked in oil
Half a small zucchini found in the back of the fridge and on its last days
Those awful looking sliced mushrooms that have been hanging around too long, trying to mate with that small zucchini
A stalk of broccoli, cut up
A cheap wrapped slice of American cheese, checkerboard cut by me
Ground up Malabar pepper corns from Costco
About 8 ounces of vegetable bouillon
A blurp of chicken bouillon
Thai peanut satay sauce, about a teaspoon or to taste but for me, double that.
A squeeze of Sriracha sauce, then another for good luck. If you are nervy, add a couple of flakes of habanero dried peppers.

(Note, use any veggies you want and sure, be a sauce explorer.

Bring to boil, put on low for a few minutes, slurp away. I eat the soup standing up, straight from the pot if in a hurry I sit down and slurp from a red bowl and listen to NOAA weather report.

The next day use more left overs or whatever and mutate the soup into a beef or chicken soup or whatever you want. If I am out of any sort of bouillon I use a can of chicken soup or just plain water with a smattering collection of dried herbs drying too long in my cabinet. Add more veggies, plop in the meat, bring to boil, simmer, and after a while take the meat out and with a fork or knife, turn it into the pulled variety and return to its home, minus any bones.

I had a soup starting in this fashion and I transformed it into five personalities; vegetable, chicken, black bean and rice, beef stew and the last one was a fish stew of bi-polar low quality. I’m not bi-polar but for penance I ate it anyway.

Posted in Gonzo Chef

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