Yesterday I soaked and boiled some chickpeas. Today, I sauteed some onions and carrots* (half-round chunks) for a while, then added about half the chickpeas and their water, along with a dried hot peppe*r, some cinnamon, and some cumin. After the water came up to temperature, I added a small can of tomato paste, then some cut-up boneless beef short ribs that were barely defrosted from the freezer. I kept the soup at the lowest temperature, barely smiling, to keep the meat as tender as possible.
The rest of the chickpeas might end up baked in tomato sauce, possibly with Parmesan (after Shabbat). Or dressed with a mixture of Szechuan spicy sauce and almond butter, depending on my mood.
I started a tray of onions and rutabagas* roasting. Since the oven was on, I improv'd a dessert-like something, cutting up some apples*, adding the end of a bag of walnuts, and the husk cherries* I had left from making husk cherry liqueur last year, along with some allspice (not wanting to have cinnamon in two dishes, and apparently I'm out of nutmeg (note to self: more nutmeg, also cumin). I covered that and put it in the oven with the roasting veggies.
I might make a green salad*, with some kohlrabi*. Or perhaps not (cooking for one gives flexibility). It wouldn't hurt to hard-boil some eggs* to add to a salad; somehow it's easier for me to make a solo salad with protein in it.
* from the farm share
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