My mom grew up in France near the Swiss border. They heated, both the temperature and hot water, with an enormous wood stove with several cooking holes in the top. A pot of soup or stew stayed on the back "burner" for days on end. Leftovers were added as appropriate, along with additional water or, sometimes, a bit of wine. Everybody did it. Not much ever went to waste. A hearty bowl of soup or stew with fresh-baked French baguette? What's not to like? My mom was always able to make wonderful soups and stews her whole life. She could even make a dandy "pottage" (po-tahj) out of stale bread, water and garlic, with some grated Swiss cheese on top.
1 comment:
My mom grew up in France near the Swiss border. They heated, both the temperature and hot water, with an enormous wood stove with several cooking holes in the top. A pot of soup or stew stayed on the back "burner" for days on end. Leftovers were added as appropriate, along with additional water or, sometimes, a bit of wine. Everybody did it. Not much ever went to waste. A hearty bowl of soup or stew with fresh-baked French baguette? What's not to like? My mom was always able to make wonderful soups and stews her whole life. She could even make a dandy "pottage" (po-tahj) out of stale bread, water and garlic, with some grated Swiss cheese on top.
Post a Comment