Home grown carrots that Don and Lesley planted in May . . .
. . . simmering with chicken and a fat onion in the stock pot.
A parsnip, rutabaga and cauliflower from the store, chopped and cooked in the stock . . .
. . . spices sprinkled in from the East, all puréed, then blended with a roux for: creamed vegetable soup. With a side of hot cornbread like my mom baked in a black iron skillet, spread with butter and honey that quickly melt and infuse the crumbly gold.
Let winter come.
Wow, look at this delectable recipe blog I found, with great recipes, photos and writing: Laylita's Recipes
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