Cannellini and Lamb Soup from Jerusalem , p. 135, photo by RM This is probably one of the best soups I have ever made and was absolutely perfect for the snowy wintery weather we've been having. A few things. It calls for 20 cloves of garlic. -------------------------------------------------------------------------------------------------------- KITCHEN GADGET ALERT: GARLIC EDITION! This is my favorite tool to peel garlic. It shouldn't cost more than 2 bucks. You don't need anything fancier. All you need is a clean, stable, and dry surface. The older the garlic, the easier it is to peel. This actually works, believe it or not, in removing garlic odors from your hands. Yes, I know, you can rub your hands all over your stainless steel kitchen faucet, but forgive me if I think this is more graceful. And a shout out here to Katie (over at Cook The Book Fridays ) who sent me my steel soap one year for Christmas! -----------------------------...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)