The Dinner Edit (1/22/24)
Perhaps a small spark for your kitchen amidst the January doldrums
Welcome to The Dinner Edit, my weekly segment for paying subscribers where I chronicle what on earth we are going to make for dinner.
Here we are again. Another seven days in the kitchen lie before us. And what shall we eat?
We are reaching the days where the end of the month is in sight, yet the remaining grocery budget is perhaps feeling like it ate one chicken nugget too many. Cómo se dice “a little tight”? And this is where all those canned beans and the 25-lb bag of rice are going to come in shortly.
Looking ahead at another cold and drizzly week, soup again seems like the obvious answer. But the thing about soup is sometimes it can be a bit monotonous. Love at first bite, but on the fourteenth spoonful, I want to say something like, okay okay we get it, I love you but I’m not eating you for lunch tomorrow. I say that knowing full well that I would recant on this position when the next day, the soup looks out at me from the fridge and says “Eat meeeee” and of course the flavors will have melded beautifully overnight, so I’ll eat it and say, “Soup, why did I ever doubt you thank you so much for this gift of warmth I hate the cold so much.”
If you’re wondering why I’m talking to soup, it’s because my children have melted my brain, God love ‘em.
Anywho. Back to the monotony of soup. This is why we like to add toppings or crunch or cream or have sweet little crispy baguette crostinis—or perhaps even better a family size bag of Frito Scoops—within arms reach as we dip the spoon in again. Soups need some razzmatazz, ya know?
So yes, there will be soup, but let’s branch out maybe. I dunno. What’s for dinner this week? We will find out together.
XOXO
Allison
THE MENU
If you were here last week, I said I was going to make taco soup. Well, I never got around to that, so I think I’m bumping it over to this week. But I’ve got at least two more ideas for you that I’m planning on making.
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