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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

My favorite time to make dinner is in the morning. The idea that it’s all over by 10:00 am! (Well, the hard part anyway)

I am very attached to my crockpot. I bought one when the kids were little and there was no question of being able to stay inside for four straight hours while a pot of beef stew simmered. This morning I used it to make something I call Simon & Garfunkel Soup. It is actually a recipe I made up. I’m unnaturally proud of it because it goes against every idea I have of myself as a rule-following recipe slave.

Here’s how I did it: I looked online at other white bean crock pot soups. I got the gist of them and added my own touch. Namely, I threw in some parmesan cheese rinds that I was storing in my cheese drawer because I have a hard time throwing anything out and because I kept thinking, “I can still get some cheese off that….” After I put in all the basic ingredients, beans, ham, vegetables, stock, I didn’t know how to season it. So I looked in my spice rack and that old Simon & Garfunkel song, “Scarborough Fair,” came to mind. It has that line, “parsley, sage, rosemary and thyme,” and I figured there must be some reason those spices were together so I added them and Simon & Garfunkel soup was born.


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