The word “supper” is derived from the French word for soup. And, that’s why the French often have soup (plus baguette, cheese, salad) for the evening meal. So, call it what you may, “supper” or “dinner”, HG chooses soup (plus crackers and cheese; avocado salad.) HG is blessed. BSK makes great soups and buys some splendid ones at Whole Foods. A BSK specialty is “Green Soup”. The wondrous woman boils (in chicken broth) leftover greens from the fridge (plus some broccoli,garlic and tons of herbs). Adds spices and purees it with an immersion blender. HG is looking forward to it tonight. BSK’s invention is so tasty that SJ and wife, Maiko, have put it on their izakaya restaurant, Freeman Shokudo, in Tokyo. It’s a big hit with their Japanese customers. Another BSK specialty is congee or “jook”, The rice porridge that’s a favorite throughout Asia. BSK cooks leftover rice in stock with lots of grated ginger. HG likes to add tofu, sesame oil and chili oil to a steaming bowl. The soup and congee make savory and very inexpensive meals. BSK is not only creative, BSK is thrifty.
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