Given the nature of our impending Christmas Day feast — a quantity absurd of dead bird, with spuds, stuffing, etc. — I thought tonight’s meal should be something less, um, burly.
Hence, a Spanish vegetable soup with chickpeas and chard from Martha Rose Shulman’s “Recipes for Health.” You don’t need a salad with this bad boy because it is a salad — a hot, wet one full of tomatoes, chickpeas, garlic, onion, carrots, turnips, cabbage, Swiss chard and flat-leaf parsley.
A Spanish soup calls for a Spanish wine, thus the 2009 Penelope Sanchez.
Meanwhile, Herself has already made our Christmas dessert, a raspberry cobbler. If I showed it to you now, you wouldn’t have any appetite left for dinner. First vegetables, then dessert.
Now, if you’ll excuse me, Herself and I have a date to dance to “Fairytale of New York.” Y’all dance with the one what brung ye, and we’ll see you tomorrow.
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