Meal from a box

Eastside Road, November 28, 2012—

WE DO THIS SO RARELY that I don't really feel much reason to apologize: eat a factory-made meal of some kind. There's this line of organic soups and stocks you can get here and there, packaged under more than one label. I'm not sold on the stocks, though I admit we keep a box or two of chicken stock on hand for emergency purposes — I'll try to do better about that now the weather's colder and roast chicken is a more logical choice for dinner every ten days or so.

Among the soups, though, we do rather like the tomato-red pepper. I heated up a box tonight, adding a box of water to the thick concentrate, and the penne in tomato sauce left over from Saturday, which I notice I forgot to blog. Well, we're still in a bit of a fog here from the last month of travel, and the flight back, and the wretched colds we've come down with.

Tomorrow that chicken carcass, from Thanksgiving Day, goes on the stove for chicken soup. That should do it!

Mourvèdre, Preston of Dry Creek, 2009: tangy, rich, very dark, fine.