Tonight’s Dinner March 27, 2008

Here’s the soup:

Sprouted lentils (soaked overnight in warm water, whey and sea salt), a whole lot of homemade chicken stock, a little water, about a pound of ham, plus onion, carrots, turnips, celery and a bouquet garni of thyme, oregano, and Italian parsley from the garden.

The marrow bones are defrosting. I’ll roast them when we get home from the park. This is going to go great with a nice zinfandel.

Clearly, there will be leftovers, which I will freeze.