On the last night of January 2016 I had a Dinner at DebS soup dinner. It was a nice, smallish group – 11 10 adults and one kid, counting me and Megan. Natasha’s husband stayed home with their son, who’d fallen asleep, and she came with their daughter and to-go containers to take home food for the other two.
I was thinking of past School Woods soup suppers, like this one in 2009, when I made the vegetarian Italian Wedding Soup, with tofu balls, and split pea with ham, like I did this year. And Ovens of Brittany Tomato Dill, that I didn’t make this year. I couldn’t find escarole this time, or really I was unwilling to go to yet another store when Whole Foods had no escarole, and I’d already been to Costco, Target and Willy West (though I am pretty sure Sentry would’ve had the escarole) so I made this year’s soup with mustard greens and a baby bok choy and a bunch of arugula, and good diced tomatoes that I froze last summer, and home made veggie broth – that had cilantro in it, but I don’t think it showed too much. I was also thinking about the first soup dinner at School Woods in January 2007 – it doesn’t look like I saved the page, but Internet Archive did. I think this might’ve been the picture:
Oh, and look here’s a local copy where the stylesheet still works –
Screenshot of old School Woods – of course I had a local copy.
People didn’t know quite what to do when they first got here – I’ll have to do something about that next time – put some apps and drinks out in the kitchen or something. Overall it was a fun evening, and I used up lots of leftovers. Like peanut butter bars with chocolate topping and ground toasted nuts from peanut butter dough that was in the freezer, and leftover chocolate from the back of the fridge.
I don’t think the split pea was as good as 2009, but I liked the roasted cauliflower salad with artichoke hearts and both sauteed and roasted red bell pepper. And the date nut bread with honey goat cheese. And Rach’s perfect dessert suggestion – clementines, dates and dark chocolate.