Surprise yourself.

Some classics are enshrined in cultural memory: we KNOW when they're good, we've all had a great examples. Some classics are popular enough to be everywhere, but not culturally critical or beloved enough that we don't tolerate mediocrity.

Chicken tortilla soup has suffered that fate. Across the country, it's many things in many places,  often an afterthought. Should it contain cream? Is it supposed to be spicy? Where do the tortillas GO, and why are they there? Who even knows? We do. Ours is a deceptively simple soup, with homemade chicken stock from fat, well-treated birds, char-roasted garlic and jalapenos (it should be a little spicy, nothing crazy), thickened with tomatoes and tortillas from a local tortilla factory (El Milagro, if you're curious). Shredded chicken to pick up that broth, and cilantro, caramelized onions, and lime juice to finish. THAT'S what tortilla soup is supposed to taste like.

I'm working on nutrition for a triathlon next weekend, and I'm craving a seriously hearty salad. So this week it's farro (whole grains!) plus cabbage, plus preserved lemon and almond vinaigrette. Feta from Decimal Place and probably whatever other veggies I think will go nicely. Almost certainly basil. 

We've got lasagna again too, y'all! Beef and shiitakes from Ellijay, pasta from Storica Fresco (as I told a friend the other day, if you're feeding me pasta, you better be taking me to Storico or to Italy). GA gouda for meltiness. 

We've also got TWO count 'em TWO treats this week! Molasses cookies AND sesamaretti. Order before Tuesday night if you want them, that's when I bake, and quantities will be severely limited once I do.