Turnips. Parsnips. Carrots. Maybe an onion.
When we get home from yet-another-trip, these are the foods that will still be potentially dinner.
The green beans will be black and the spinach leaves will be liquid but the root vegetables will be waiting and looking delicious.
Just the way root vegetables waited in the cellars of my French and Irish peasant ancestors as the long days of winter slowly wore away.
If those ancestors had only had Knorr’s veggie bouillon cubes, plus ICA’s fullkorn rice and canned fish balls in bouillon, they could have had the same winter soup that we ate last night.
Frank says he doubts the Neanderthals had canned fish balls but he’d have to admit that, after way too many meals in too many restaurants including (scary thought, I know) airport restaurants, the winter soup I made last night was simply perfect.