How fun to finally title a blog, “A Moveable Feast.” and at the same time, how dare I? It is such a great piece of work and I am plagerizing it for the sake of…soup?

Being the good Frey Girl that I am (What’s a Frey Girl? Read Thanksgiving Blog and corresponding comments) …I love to cook. I consider essential to my feminity and harshly think that it is something that if you do not enjoy doing it is because you have REALLY never TRIED. “My vintage disposition” (thanks Gwen) is one that considers preparing food a lovely thing to do for a people be it husband, brother, mother or friend and it is, hold on to your seats, a woman’s responsiblity.


I step aside to say that if your husband has a passion for cooking that is in and of itself an entirly different subject but, if on the other had he cooks because quite simply, you don’t, than shame on you. 🙂

On weeks when Joel has a good job I am blessed with the money to purchase the kind and quality of food that we love to enjoy. This was one of those weeks. And while I am not so much of a “foodie” yet to notice when a quality egg “sits up nicely” in a frying pan as a book I just finished described I do search for and insist upon the following:
-Free range, nitrite free meats
-Fresh herbs, from my own garden weather permitting and from the produce case in the winter
-President brand butter when going for the real thing and Soy Garden for everyday use, it is transfat, dairy and guilt free
-Farm raised eggs, non hormone of course. Trust me, if I could keep a chicken coup out back I would. Maybe then they would “sit up nicely”.
-French Bauguettes, either my own, from Panera or Trader Joes. They are sure to be stale in about 8 hours and that is a good thing. Less ingredients = better health. I will admit I have not perfected my own.
-Organic, organic, organic. If bugs won’t eat it why would I want to?

We avoid the following 99% of the time:
-Partially hydrogenated anything
-High fructose corn syryp
-Artificial sweatener.

I digress. Big Daddy’s money in hand I packed up Aidan and headed out for the grocery store. Trader Joe’s our destination. A 20-some-odd-minute drive. Before we left Aidan took a glorious 2.5 hour nap and I was able to plan our menu for the week and even had the time to research the appropriate bottle wine for each meal!!! Three of which are new recipies. List in hand I plopped babycakes into the cart, gave him a bag of lemons to play with and up and down the aisles we went.
Trader Joes is a simple store, smaller than the average TJ Max and without all the brand name junk it is easy to shop and be inspired about your table. We selected berries, bread, fish, imported cheeses, organic produce and of course wine. Unfortunately they did not sell two things on my list: poppyseeds and leeks and they were out of creme fraiche so we had to go to Dominicks. My bill at Trader Joes for a weeks worth of food and five bottles of wine was $150 and for a few things at Dominicks it was $23. What is wrong with THAT picture?Dominicks is SO overpriced!

It was cold and rainy yesterday despite the mild temperature and I decided on Carrot Soup for dinner. The color was perfect for such a gray day and the warmth was much needed. I hate cooking so much food for just the two of us and since the serving size was eight I called Mom and Don and extended an invitation to which they accepted.

Tullips adorned our table reminding us that spring was surely going to arrive soon and we enjoyed warm, flavoraful, bright orange soup with crusty bread and a Pinot Noir. Should you be in need of a happy warm meal here is the recpie:

2 bay leaves, 5 cups peeled and sliced carrots, 4 medium-size onions peeled and sliced, 1 tablespoon sugar, 2 tablespoons heavy cream, salt and freshly ground pepper, whole nutmeg

Bring 10 cups of water to a boil. Add the bay leaves and all the vegetables. Simmer for 45 minutes.
Remove the bay leaves, and then puree the carrots in a food mill. Add the sugar and heavy cream and heat over low flame until piping hot. Season to taste with salt and pepper. Grate a pinch of nutmeg as garnish.

– From: French Women Dont Get Fat