Good morning! Happy Easter! Happy Passover! Lots of us are celebrating something this weekend and whichever it is I hope you are having a wonderful holiday. Friday I made my matzo ball soup for dinner which is the most we will do to celebrate Passover unless we are with Marco’s family. I make matzo ball soup all year round but it was nice to have a bowl together out on the deck for Passover.
The next morning I drove Marco to the airport at the literal crack of dawn to head out of town and visit a friend. I didn’t realize (or care) that he was gone on Easter until a few days before. I still don’t really care because, like Passover, we don’t really celebrate Easter but being alone this weekend has definitely made me miss my family. And my grandma’s corn pudding which she always made for Easter brunch!
I considered making meringue eggs like I have the last few years as a little festive activity but ultimately decided against it. Having an entire batch is too many sweets for me to eat alone. Next time I make them I want to play around with tangerine saffron curd. First, the flavor combo sounds amazing. Second, the color of the curd from the saffron should be super vibrant. This may be my Wake N Bake project next week.
Speaking of Wake N Bake…if you are a new subscriber and found this newsletter from my TikTok, welcome! I’m stoked to have you with us.
Starting tomorrow we are having the entire first floor of our house rewired. This house was built in 1958 and currently has a low voltage electrical system. If you have never heard of that it’s because shortly after coming up with the low voltage system they discovered it didn’t actually save electricity…and stopped using it.
Our lights have been dying one by one since we moved in and it is time for a full upgrade. This is a project we have been trying to make happen for two years and I can’t wait to have lights that work and normal switches.
I’ll be without power and a kitchen during the day for four days. Instead of making festive desserts today, I’m working to get ahead of this week’s work. Saying an extra prayer that the electrical work doesn’t go longer than four days 🤞🏼.
Additionally, tomorrow we are having five trees cut down. Four in the backyard and one ancient redbud in the front. The redbud I am sad to cut down because it is so old it was probably planted when the house was built. It is dying and we, unfortunately, can’t save it. So it is coming down before it falls on the house. In the back we are surrounded by trees with the woods behind us and the trees on our property are fighting for sunlight. They are growing crooked and weird. Cutting a few down should open up the backyard and give us some sunlight to have a little garden! Every year we try to get creative with a garden and it always fails when the trees come in. I’m always sad to cut trees but so excited to successfully grow some vegetables.
On top of those projects, the city is redoing our neighborhood’s water system. We received a notice in our mailbox this week and then cones mysteriously appeared in the middle of the night. My hope is that we have at least another week until they shut off our water. I definitely didn’t plan these things to happen at the same time but oh well. At least by the end of the week, two major projects will be checked off our list.
Keeping it short this week but you’ll find a Wing It Recipe below. I highly suggest everyone makes some Asparagus Leek Soup to celebrate spring. Plus you can freeze extra for a treat later!
One dish that signals the start of spring for me is Asparagus Leek Soup. It’s simple with minimal ingredients but so delicious. Asparagus is delicious! I made a batch this week and enjoyed it over three days. I’m still not tired of it and will be making another batch this week!
Asparagus Leek Soup
1-2 leeks, white and green parts
2-3 garlic cloves
3 tablespoons butter
1 pound of asparagus (about 1 bunch)
4 cups chicken broth
Crème fraîche or sour cream
Fresh dill
Olive oil
Rinse leeks well getting any dirt and grit out of each layer. Slice leeks and garlic cloves.
Saute leeks and garlic with butter in a pot over medium heat for about 5 minutes. Take them a little past soft just to when they start to pick up color.
Cut asparagus stalks into 2-inch pieces. I like to snap the fibrous tough part off the ends of the asparagus first and compost them. Just bend the bottom and it will snap off.
Add asparagus pieces to the pot with 4 cups of chicken broth. Cover and reduce heat to low. Simmer for about 10 minutes until asparagus is soft.
Puree soup until velvety smooth. Season with salt and black pepper.
Serve with a dollop of crème fraîche, a drizzle of olive oil, and fresh dill over the top.
Tell Me 💬
What ingredient or dish signals the start of spring for you? Rhubarb, sugar snap peas, and radishes are on my list…
The Wok - A digital issue from Serious Eats and a must read (at least look through it)!
I ate the mycelium chicken backed by David Chang. And it’s stupidly good.
Fascinating listen about the history of margarine. It was pink before it was yellow!
Not sponsored, just a product I am genuinely obsessed with right now. This Stardust came in my Rancho Gordo bean club box. It has tajin vibes but is not as spicy and has more zippiness from citric acid. I have enjoyed a mango with stardust almost every day this week. You need it too!!
This guy had seven teeth removed this week. Lots of soft food and treats for him. Waiting for our Tiki Cat sponsorship…
Thanks for reading, talk to you next week!
Xx M
Pea shoots or tendrils for a spring soup