Tonight, I’m trying this recipe for Soup and Stories. It’s an African Peanut Stew made from sweet potatoes, natural peanut butter, and kale or collard greens.
It’s an icy cold evening here in Pennsylvania, so I love cooking soup to warm the kitchen. I put on a little blue apron and any music I’m needing to hear. I’ll grate the ginger and mince the garlic. I’ll peel, chop, and stir.
It’s a restful, creative ritual after a long day of burrowing my face against the icy downpour.