At Its Best

Sunlight streams in through the open blinds. Winter snow melts away as light clouds cruise through a blue field.

My wife sits up. “This would be a good day for our roasted veggie soup.”

The roasted vegetable soup is all about potatoes, carrots, broccoli, and garlic. After quartering, cubing, slicing, the veggies are rubbed with salt, pepper, olive oil, and turmeric roasted at 425 degrees. Rubbed with oil and housed in foil, the garlic is roasted with them.

When the vegetables are done roasting thirty-five minutes later, the garlic cloves are released and added to the vegetables. They all go into a big pot. Two quarts of mushroom broth is added. Boil, then simmer or thirty minutes.

As they boil, biscuits are rolled out and baked.

Such wonderful smells flavor the air. This is when our house is at its best as a home.